Cookies & Cream Puffs

From the creator

Here is what you'll need! Servings:  15-20 Ingredients 25 chocolate sandwich cookies 2 egg yolks 2 cups half & half ¼ cup granulated sugar ¼ cup cornstarch 1 cup water 8 tablespoons butter ½ cup flour 4 eggs Instructions 1. Preheat oven to 425°F. 2. Using a knife, separate the cream from the cookies, and place them in two separate bowls. 3. Crush cookies in a blender or a food processor until fine. Set aside. 4. In a pot over low heat, combine egg yolks, half & half, sugar, and cornstarch. Turn the heat up to medium-high, whisking constantly to prevent any lumps. 5. Once the mixture starts to thicken, add in half of the cookie cream, stirring until smooth. 6. Transfer the cream mixture into a bowl, covering the top with plastic wrap and pressing the wrap down onto the surface of the cream to prevent a skin from forming. Chill. 7. In a pot, combine the water and butter, bringing it to a boil. Add the flour and ½ cup of the crushed cookie mixture, stirring until the dough comes together in a ball. Remove from heat. 8. Add in the eggs one a time, stirring until the dough becomes a paste. Transfer the dough into a piping bag with a large round tip. 9. On a baking sheet lined with parchment paper, pipe 1-inch mounds. Bake for 20-25 minutes until the pastry has risen considerably and the insides are dry. 10. Transfer the chilled pastry cream into a piping bag with a small tip. Poke a hole in the center of the bottom of each cream puff and fill each puff with the past

Published 2016-05-15 · Watch on YouTube ↗
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