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Cookies and Cream Choux Buns
Recipe by Billie McKay
The scrumptious flavour of cookies and cream balance perfectly with the freshness of mandarin, making for a delicious dessert.
- Steps
- Ingredients
Ingredients
Oreo Craquelin
Candied Baby Mandarin
Choux
Baby Mandarin Caramel
Oreo Cream
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Steps
- Preheat oven to 180°C fan forced.
- For the Oreo Craquelin, place ingredients into a small food processor and pulse to a dough.
- Turn out onto a piece of baking paper, cover with a second sheet of baking paper. Roll out to 2mm thickness, then reserve in the freezer to firm up until required.
- For the Candied Mandarin, place baby mandarin slices onto a tray lined with baking paper.
- Sprinkle over half the sugar to completely coat. Place into oven and bake for 7 minutes.
- Remove from oven and flip the slices over, then cover with the remaining sugar. Return to oven until candied, about 5 minutes. Remove from oven and allow to cool slightly. Place a slice onto an Oreo biscuit and set aside.
- For the Choux, place butter, water, milk, sugar and salt into a saucepan. Bring to almost a boil, then stir in flour.
- Continue stirring over heat until mixture comes away from sides, around 2-3 minutes.
- Transfer to the bowl of a stand mixer and beat on medium speed until steam dissipates, about 2 minutes. Beat in eggs, one at a time, until mixture is thick and glossy.
- Line 2 large trays with baking paper, then pipe out about 40 x 3cm diameter rounds, keeping them spaced apart.
- Remove craquelin from freezer and using a 3.5cm round cutter, cut out rounds and place on top of piped choux.
- Bake in oven for 30 minutes or until golden and well risen. Prop door slightly ajar and allow to cool.
- For the Baby Mandarin Caramel, place the mandarins, sugar and water into a saucepan. Cook over medium heat until mixture caramelises and is amber in colour.
- Pour in cream and stir over heat until combined. Remove from heat and stir in butter and salt. Process with a stick blender until smooth. Pass through a fine sieve and allow to cool. Transfer to a piping bag and set aside.
- For the Oreo Cream, whip the cream and sugar to almost stiff peaks then place in fridge to firm.
- Crush the Oreo biscuits so that some chunks still remain. Fold the crushed Oreos through the cream, then place in piping bag and set aside in fridge.
- To assemble, cut the choux buns in half horizontally, then pipe in a teaspoon of the mandarin caramel. Pipe the Oreo cream on top, then cover with the bun top. Garnish with candied baby mandarin rounds, using a little caramel or cream to attach.
