Sponsored by Mondelēz International

Description: A spin on the French classic croquembouche that requires ingredients found in most any kitchen and, each step can be completed by event the most novice baker. Light airy choux pastry topped with crispy OREO® Grind, filled with a silky OREO® Crème filling and presented in the show stopping tower known as, Croquembouche made with OREO®!

Servings 1 Pastry,   20-22

Ingredients:

20 Double Stuff OREO® Cookies, separated and cookie wafers ground (OREO® Grind).

Choux Pastry Topping:

8 tbls. unsalted butter, softened

1/2 cup brown sugar

6 tbls. all-purpose flour

6 tbls. OREO®Grind

pinch kosher salt


Choux Pastry Filling:

1/2 cup granulated sugar

2 whole eggs

4 egg yolks

1/2 cup corn starch

healthy pinch kosher salt

32 oz. (4 cups) whole milk

20 OREO® Double Stuff Crème (separated earlier)

8 tbls. unsalted butter

3 tbls. OREO® Grind

Choux Pastry:

1 cup water

8 tbls. unsalted butter

pinch salt

1 cup all-purpose flour

4 large eggs, room temp.

12 oz. semi-sweet chocolate for assembly

OREO® Cookies for garnish

Directions:

Choux Pastry Topping

In medium bowl mix softened butter, brown sugar, flour, OREO® Grind and salt with a wooden spoon.

Once well combined scrap onto wax paper and cover with another layer.

Roll out until approx. 1/8 inch thick, then freeze for later.

Choux Pastry Filling

Place milk in small pot and steep over medium-low heat.

Meanwhile, in medium bowl whisk sugar, eggs, egg yolks and salt until light in color and mixture is slightly thick.

Temper in warm milk and return to heat.

Over medium-low heat whisk in OREO® Crème and OREO® Grind, whisking constantly until mixture has the consistency of pudding.

Remove from heat, transfer to shallow pan and chill for later use.

Choux Pastry

In medium pot over medium heat bring water, butter and salt to a boil.

Add flour and whisk until combined.

Continue whisking until silky dough forms and pulls away from the sides of the pot.

Remove from heat and let sit at room temp for 10 minutes.

Whisk in eggs one by one, whisking with each addition until well incorporated.

Preheat oven to 425

Using piping bag, pipe out small amounts of dough (about the same circumference as an OREO® Cookie) that are about 1 inch high, onto a parchment paper lined sheet tray that has been lightly sprayed with non-stick pan coating.

Using a circular cutter (about the same size as an OREO® Cookie) cut out circles from the Choux Pastry Topping, and place on top of the piped Choux Pastry.

Place in preheated oven and reduce heat to 375.

Bake for 25 minutes or until golden brown and pastry has puffed.

Remove from oven and let cool in a warm place (oven is fine to use as long as it's off and door is open).

Once pastries are cool, using a piping bag, poke small hole in each one and pipe in approximately 2tbls. of Choux Pastry Filling. 

Melt chocolate using double boiler method.

To Assemble Croquembouche made with OREO®

Dip bottoms of each filled pastry in to melted chocolate and stick to a silicone pastry mold or funnel lined with wax paper. Apply to cone, building from the bottom upwards. Chill until service. Remove cone before service and garnish OREO® Cookies and OREO® Cookie Grind. Enjoy!

Jeff Niemeyer, Compass Group. -Eurest Dining, Columbia, South Carolina