Milk’s favorite cookie is our favorite too – Oreos! We love ‘morally questionable brownies’ with Oreos, Reeses and caramel so we made a cream puff version of an Oreo cream puff with a peanut butter ganache. Make Oreo Peanut Butter Cream Puffs today for the weekend and let us know how it turned out in the comments!
Ingredients:
Creme puff:
1 package chocolate sandwich cookies (Oreos)
1 c water
8 tablespoons butter
½ c flour
4 eggs
1/4 c white chocolate chips
Peanut Butter Ganache:
1/2 c (1 stick) unsalted butter, at room temperature
2 egg yolks
¼ c cornstarch
2 c half & half
¼ c granulated sugar
1/2 c heavy cream
1 c peanut butter
Directions:
Set oven to 425°F. Separate cream from cookies, and placing them in two separate bowls. In food processor or blender, pulverize cookies until they are crumbs. Set aside. In a pot, combine water and butter, bringing it to a boil. Add the flour and 3/4 cup of the crushed cookie mixture, stirring until the dough comes together in a ball. Remove from heat. Add in the eggs one a time, stirring until the dough becomes a paste. On a parchment paper lined baking sheet, place creme puff mixture in 1-inch mounds. Bake for 20-25 minutes until the pastry has risen and the insides are dry. In a medium pan over low heat, combine egg yolks, half & half, sugar, and cornstarch. Turn heat up to medium-high, whisking constantly. (This prevents any lumps from occurring). When the liquid starts to thicken, add in peanut butter, stirring until smooth. Transfer the mixture into a bowl, covering the top with plastic wrap and pressing the wrap down onto the surface of the cream to prevent any skin from forming. 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 pastry cream. Dip puffs into any remaining cream and sprinkle any remaining cookies crumbs on top of each cream puff. Yuuum!
