Oreo Cream Puffs Recipe | Choux au Craquelin

Oreo Cream puffs with Oreo cream. So if you are looking for a new version for your cream puffs, these “cookies and cream” Choux au Craquelin are a refreshing change for your dessert table. Great for parties and birthdays, the kids would love them. Printable version: https://www.thecookingfoodie.com/reci... More Oreo Dessert Recipes: Oreo Cake: http://bit.ly/OreoCakeYT Oreo Ice Cream: http://bit.ly/OreoIceCreamTCF Oreo Truffles: http://bit.ly/OreoTrufflesTCF Oreo Cheesecake Bars: http://bit.ly/OreoCheesecakeBar FOLLOW ME: Instagram:   / thecookingfoodie   Facebook:   / thecookingfoodie   Website: https://www.thecookingfoodie.com/ Makes 25-26 cream puffs ingredients: For the choux pastry: 1/2 cup (120ml) Milk 1/2 cup (120ml) Water 7 tablespoons (100g) Butter 1 cup + 1 tbsp (140g) Flour 1 tablespoons (12g) Sugar 4 Eggs 1/4 teaspoon Salt Powdered sugar For the Craquelin: 6 tablespoons (90g) butter, softened 1/3 cup (67g) light brown sugar 1/2 cup (65g) flour 3 tablespoons (20g) cocoa powder Salt For the filling: 1½ cups (340g) Cream cheese 1 cup (240ml) Heavy cream, cold 10 Oreo cookies, crushed 3/4 cup (95g) Powdered sugar 1 teaspoon vanilla extract Directions: 1. Make the Craquelin: in a bowl, cream butter with brown sugar. Stir in flour, cocoa powder and salt and mix until no streaks of dry ingredients remain. 2. Roll out dough to 2-3mm thickness between two sheets of parchment paper or plastic wrap. Freeze while making the choux pastry. 3. Make the choux pastry: preheat oven to 400F (200C). 4. place water, milk, butter, sugar and salt to a saucepan. Bring to a boil. Remove from heat and add the flour, stir with a wooden spoon until incorporated. Once flour is incorporated, place back over medium-low heat, stirring constantly for 1-2 minutes or until dough comes together into a smooth ball. 5. Transfer to a large bowl and let cool slightly. Add the eggs, one at a time, allowing each egg to fully incorporate after each addition. Beat until dough is smooth. 6. Transfer the dough to a large piping bag with a ½-inch round tip. Pipe the dough into 1-inch circles, keeping them 1½-inch (3-4cm) apart. 7. Remove the craquelin dough from the freezer, and cut out into 1-inch circles using a cookie cutter. Place on top of piped dough. 8. Bake for about 20-25 minutes. Turn the heat off, slightly open the oven door and leave the puffs there for 5-10 minutes. Transfer to a wire rack and let cool completely. 9. Make the filling: in a large bowl place cream cheese and powdered sugar, beat until incorporated and smooth. Add cold heavy cream, vanilla extract and beat to stiff peaks. Fold in crushed Oreos. Transfer to a piping bag. 10. Two ways of filling: 1. Cut the puffs in half and fill. 2. Make a hole in bottom and fill the puffs.