Oreo Cream Puffs

These Oreo Cream Puffs are topped with a dark, crinkly chocolate craquelin and filled with an incredibly creamy Oreo Cheesecake Filling

Course Baking

Cuisine French

Keyword cookies and cream, cream puffs, oreo, oreo cream puffs

Prep Time 1

Cook Time 30

Total Time 1 30

Servings cream puffs

1/2 cup Dark Brown Sugar
7 tbsp Unsalted Butter, softened
14 tbsp (105g) All Purpose Flour
2 tbsp (15g) Dutch Processed Cocoa Powder, sifted (regular cocoa can be used as well)

Add all ingredients into a medium sized bowl, then mash together with a spatula until an uniform looking dough forms.
Place the dough between 2 pieces of parchment paper, then roll the dough out to be about 1/8” thick and aim for a relatively even rectangle shape. Place into the freezer for at least 30 minutes, while you make the choux.

Preheat oven to 475°F. Prepare 2 baking sheets by lining them with parchment paper. Also prepare a pastry bag by adding a plain ½” tip.
In a medium saucepan over medium heat, add milk, water, butter, 1 tbsp sugar, and salt, and bring to a boil, stirring occasionally. Add flour in the pot, all at once, and begin to stir very quickly. A ball of dough should form relatively quickly. Continue cooking, stirring vigorously, until a dry film begins to form on the bottom and sides of the saucepan. Remove from heat.
Place dough into a stand mixer, fitted with the paddle attachment, and beat for about 30 seconds to a minute, to cool the dough down. Add one egg and beat until completely incorportated (the dough should look dry again). Continue adding eggs one at a time, ensuring that each is completely incorporated before adding the next, scraping at the sides of the bowl occasionally. After the 4th egg, place remove paddle from mechanism and place deep into the batter, if the batter forms a nice “V” shape off the paddle, it is ready. If the batter still looks thick and does not form a nice “V” then add another egg. Dough should be thick and very sticky, but also shiny and smooth.

Add dough to the piping bag, and pipe directly onto parchment lined baking sheets. Pipe about nine 2” rounds per baking sheet (about 18 total).
Cut out 18 rounds out of the cold craquelin topping, about the same diameter as the piped cream puffs. Place each round onto a piped cream puff, lightly pressing it down to secure it.
Place into the 475°F oven, for exactly 1 minute then immediately turn the oven off. After 9 minutes, turn the oven back on to 350°F, and bake for an additional 10 minutes. Rotate pans and bake for another 10 minutes, or until the cream puffs are puffed (~ 30 minutes of total baking time). To ensure the cream puffs are finished, remove one of the oven and check if it deflates within 45 seconds – if it deflates they are not finished.
When done, turn the oven off, and crack the oven 1/3 way open. Allow cream puffs to cool for 30-45 minutes in the cracked oven. Then, remove from oven and allow to cool completely before filling.

Prep the Oreos by separating the cookies and the filling. Finely crush the cookies, then set them aside.
In a large bowl, mix together the Oreo fillings and mascarpone cheese until well-combined.
In a large bowl or a stand mixer fitted with the whip attachment, add the heavy cream, confectioners sugar, and vanilla. Beat until stiff peaks have formed. Add mascarpone mixture to the whipped cream and fold until well-combined. Then fold in the finely crushed Oreos.
Using a serrate knife, cut off the top of each cream puff. Using a spoon or a piping bag fitted with a large star tip, fill each cream puff with filling. Then place the top back then enjoy immediately or keep in the fridge until ready to serve.