Oreo Cookies Choux Cream Puff

Cookie Dough

35g unsalted butter

25g sugar

35g cake flour

3g black cocoa powder

Choux Pastry

30g unsalted salt

1g salt

35ml water

35ml milk

40g cake flour

7g black cocoa powder

75g egg

Filling

300g whipped cream

30g sugar

30g crushed oreo w/o cream

Directions/Instructions:

1. Prepare the cookie dough, in a bowl cream together the butter and sugar.  Then sieve in the cake flour and black cocoa powder.  Mix the mixture until combined.
2. Put the dough between two sheets of parchment paper and roll the dough about 2-3mm thick.  Refrigerate the cookie dough for 1-2 hours or freeze for 30-45 mins.
3. For the choux pastry, sieve the cake flour and black cocoa powder.  In a saucepan bring the milk, water, and butter to a boil.  Remove from heat and add flour all at once and incorporate mixing energetically with a wooden spoon or spatula until homogenous.
4. Return the saucepan over low heat and while stirring cook for 1-2 mins.  Transfer batter to a large bowl and allow to cool.
5. Then add the eggs one at a time, carefully incorporating each into a smooth batter that holds its shape.
6. Fit a pastry bag with a 1cm round tip and pipe the dough into 3cm circles on the parchment.
7. Remove the cookie dough from the freezer and cut 3cm discs, using a cookie cutter or a piping tip.  Place the discs on top of the choux, press slightly.
8. Preheat the oven to 180 deg C.  Bake the choux for 25-30 mins
9. Prick each with a skewer to release steam and allow to cool on a wire rack.
10. In another large bowl, whip the cream and sugar with an electric mixer until it forms stiff peaks.  Then add the crushed oreo and fold in.
11. Use a piping bag with a small plain tip to pipe the cream inside the choux from the bottom of it.  Refrigerate until ready to serve.