Oreo Cookie Choux (Cream puff) Recipe

Name: Oreo Cookie Choux (Cream puff)
Prep time: 33 min
Cook time: 27 min
Total time: 60 min
Yield: 10
Cuisine: Korean
Ingredients: 35g Unsalted butter; 25g Sugar; 35g Cake flour; 3g Black cocoa powder; 30g Unsalted butter; 1g Salt; 35g Water; 35g Milk; 40g Cake flour; 7g Black cocoa powder; 75g Egg; 300g Whipped heavy cream (+30g sugar); 30g Crushed oreo (without cream)

by Cooking Tree 2023-05-22

written by Cooking Tree 2023-05-22

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Cooking Tree will show you how to make a homemade version of this delectable recipe for Oreo Cookie Choux (Cream puff).

I made a cookie choux filled with Oreo cream on a baked choux with black cocoa powder~
I cut the top of the choux slightly and squeezed the cream to show the outside.

The black cracks feel great and bring out the feeling of Oreos well. If you add more Oreo powder to the cream, the taste of Oreo becomes more intense, so I think it would be good to adjust it to your taste.

The crispy chou is full of cream, so it has a good harmony and it looks like penet pasta, so it’s fun~

If you eat it right away, you can eat the cookie chow on the outside, and if you eat it chilled in the refrigerator, you can eat it a little softer.

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Oreo Cookie Choux (Cream puff)
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Rating: 5.0/5
( 55 voted )

Serves: 10 Prep Time: 33 Minutes Cooking Time: 27 Minutes 27 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

35g Unsalted butter
25g Sugar
35g Cake flour
3g Black cocoa powder
30g Unsalted butter
1g Salt
35g Water
35g Milk
40g Cake flour
7g Black cocoa powder
75g Egg
300g Whipped heavy cream (+30g sugar)
30g Crushed oreo (without cream)

Instructions

Soften unsalted butter, add sugar, and mix. Sift the soft flour and black cocoa powder and mix.
Put it on a Teflon sheet and flatten it in the refrigerator.
Put unsalted butter, salt, water, and milk in a pot and boil until the butter is completely dissolved. Sift the soft flour and black cocoa powder and mix to form a lump.
Put on low heat and stir-fry until the dough is shiny and a thin film forms on the bottom of the pot, then transfer to another bowl and cool.
Divide the paste into eggs, mix, put in a piping bag, and pan in an oven pan.
Cut the cookies with a 4cm cookie cutter, place them on the dough, and bake in an oven preheated to 200 degrees for 12 minutes, then lower the temperature to 170 degrees and bake for about 15 minutes, then cool.

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