Oreo Cream Puffs Recipe | Choux au Craquelin

By The Cooking Foodie · 110 min

Ingredients

Instructions

1. Make the craquelin: beat the softened butter with the brown sugar. Stir in the flour, cocoa powder and salt until no dry streaks remain.
2. Roll the craquelin dough to 2–3 mm thick between two sheets of parchment or plastic wrap, then freeze it while you make the choux.
3. Preheat the oven to 400°F (200°C).
4. Put the water, milk, butter, sugar and salt in a saucepan and bring to a boil. Take off the heat, add the flour and stir with a wooden spoon until combined. Return to medium-low heat and stir constantly for 1–2 minutes, until the dough forms a smooth ball.
5. Tip the dough into a large bowl and let it cool slightly. Beat in the eggs one at a time, mixing fully after each, until smooth.
6. Pipe the dough into 1-inch circles with a ½-inch round tip, spacing them 1½ inches (3–4 cm) apart.
7. Cut 1-inch circles from the frozen craquelin with a cookie cutter and place one on top of each piped dough circle.
8. Bake for about 20–25 minutes. Turn off the oven, open the door slightly and leave the puffs inside for 5–10 minutes. Move to a wire rack and cool completely.
9. Make the filling: beat the cream cheese and powdered sugar in a large bowl until smooth. Add the cold heavy cream and vanilla and beat to stiff peaks. Fold in the crushed Oreos and transfer to a piping bag.
10. Fill the puffs either by cutting them in half, or by making a hole in the bottom and piping the filling in.

Summarized from The Cooking Foodie's video. Watch it for the details.

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EggMilkCreamBrown sugarHeavy creamCream cheeseOreo