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A Winning Oreo Recipe

As an aspiring pastry chef, I wanted to challenge myself by entering the Chef’s Roll 2021 Oreo® Cookies Recipe Contest. The competition had different award divisions, including a specific one for culinary students. Each chef had to come up with an original Oreo recipe to submit for the online contest. I created black cocoa Oreo cream puffs to mimic the look of the black and white Oreo. The competition winners were announced back in April and my recipe won the culinary student division!

Oreo Cream Puffs Recipe

By Jessica Wang (Instagram: @sugarcrystalkitchen)

Chocolate Craquelin

Ingredients:

  • Cake flour, 70 grams
  • Powdered sugar, 50 grams
  • Black cocoa powder, 10 grams*
  • Butter, room temp, 80 grams

*If black cocoa powder is unavailable, substitute with regular cocoa powder and dye dough with black food coloring.

Method:

  1. Sift together the cake flour, powdered sugar, and cocoa powder.
  2. Cream dry with the soft butter.
  3. Roll out thinly between two sheets of acetate, approximately 1/8-inch thickness.
  4. Freeze.
  5. Cut into circles 1 1/2 inches in diameter. Keep frozen.

Pâte à Choux

Ingredients:

  • Water, 4 ounces
  • Milk, 4 ounces
  • Butter, 4 ounces
  • Salt, Pinch
  • Bread Flour, 3.6 ounces
  • Black Cocoa powder, 12 grams*
  • Eggs, 8 ounces (about 4 1/2 eggs)

*If black cocoa powder is unavailable, substitute with regular cocoa powder and dye dough with black food coloring.

Method:

  1. Bring water, milk, butter, and salt to a boil.
  2. Off the heat, stir in flour and cocoa powder. Once moisture is absorbed by flour mixture and a dough forms, transfer back to the heat.
  3. Cook until a fond forms, approximately 2 minutes over medium-high heat.
  4. Transfer dough to a mixer fitted with the paddle attachment. Paddle dough for 3 minutes to bring down the dough’s temperature.
  5. Gradually incorporate eggs, scraping down the bowl in between additions.
  6. Transfer choux batter into a pastry bag fitted with an 806 round piping tip.
  7. Pipe choux in 1-inch diameter rounds onto a parchment-lined sheet pan.
  8. Attach a craquelin round on each choux round.
  9. Bake at 375º F for 25 to 30 minutes.

Oreo Mascarpone Filling

Ingredients:

  • Oreos, separated, 30 each
  • Mascarpone, 12 ounces
  • Vanilla, 1 teaspoon
  • Powdered sugar, 75 grams
  • Heavy cream, 8 1/2 ounces

Method:

  1. Pulse Oreo cookies in a food processor until ground.
  2. Beat Oreo cream fillings, mascarpone, vanilla, and powdered sugar until well-incorporated.
  3. Stream in heavy cream and whip cream until the mixture reaches medium stiff peaks.
  4. Reserve 1/4 cup of plain white cream in a piping bag fitted with a small open star tip. Reserve 2 tablespoons crushed Oreos in a separate bowl.
  5. Fold remaining Oreos into remaining cream. Transfer cream into a pastry bag fitted with a Bismarck piping tip.

Assembly:

  1. After cream puffs have baked and cooled, fill each puff with the Oreo mascarpone cream.
  2. To decorate, pipe a star of the plain white cream on top of each cream puff.
  3. Garnish with a sprinkling of crushed Oreos.
  4. Enjoy!

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