Name: Oreo pocky
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Ingredients: 40g cake flour/plain flour (T45); 10g whole-wheat flour; 15g unsalted butter; 15ml whole milk; 15g white sugar; dash of salt; 2 to 3 oreo cookies - remove the cream layer inside the oreo cookies.; 60g white chocolate

August 6, 2020

Oreo pocky

Prep Time

45 minutes

Cook Time

10 minutes

Total Time

55 minutes

Ingredients

40g cake flour/plain flour (T45)
10g whole-wheat flour
15g unsalted butter
15ml whole milk
15g white sugar
dash of salt
2 to 3 oreo cookies - remove the cream layer inside the oreo cookies.
60g white chocolate

Instructions

1. Place flour, sugar, salt in a food processor and process to mix, then add butter and milk. Re-process the machine and run until blended well (until the dough turns like a crumbly ball).
2. Transfer the dough on a lightly floured surface and knead it to shape into a circle. Roll out the dough to about 0.3 to 0.5 cm thickness square shape and cut them into a long stick shape using the knife.
3. Place them on the baking sheet you prepared.
4. Bake them for about 8 to 10 mins preheated oven (180℃). Let the pocky cool down completely.
5. Process the cookies to a fine crumb in a food processor. Set aside.
6. Melt the white chocolate in a hot water bath (50℃), brush the chocolate all sides of pocky, let the excess drip off. Immediately sprinkle oreo crumbs over the chocolate. Repeat all pocky to finish. Place on the plate and chill until chocolate has set.

July 29, 2020

Oreo Mille Crepe Cake

Serving Size

18 cm whole cake

Prep Time

1 hour

Cook Time

1 hour

Total Time

2 hours

Ingredients

For the crepe :

2 eggs
30g sugar
1/8 tsp fine salt
100g plain flour/cake flour (T45) - sifted
15g black cocoa powder - sifted
400ml whole milk
30g unsalted butter - melted

For the filling cream

400ml heavy cream/whipping cream (more than 35% fat is preferable)
60g white sugar
10g cremfix (whipped cream stabilizer) - better use this if your cream is less than 35% fat
9 oreo cookies

Instructions

1. Remove the cream layer inside the oreo cookies, and crush oreos in a blender or food processor until you have fine crumbs. Set aside.
2. In a bowl whisk together eggs, sugar and salt using a egg wishk. Pour the milk into the egg mixture slowly, gradually and mix well.
3. Add the sifted flour and black cocoa powder and mix well until the batter is integrated.
4. Strain the crepe mixture through a fine sieve. Add the melted butter and mix well. Cover with plastic wrap and let it sit at room temperature for about 30min to 1h or even overnight.
Cooking the crepes :
5. Heat about 20 cm non-stick pan on medium heat. Once the pan is hot, brush with oil and remove the excess with a paper towel (a thin application, only the first time is fine). Pour enough batter to cover the bottom of the pan and swirl it to coat evenly. Once the batter is dry and the edges start to dry, flip the crepe with your hand. Let it cook on the other side for a few seconds. Then transfer to a plate to cool down. Repeat the same until the batter finished.
6. Once cooled completely, use a 18 cm round plate or cake bottom as a guide and cut off crepe in excess.

Putting it all together :

7. Whip chilled Whipping Cream (400ml) for a few second, add granulated sugar (60g), and beat until stiff peaks form.
NOTE : if your cream is less than 35% fat, then I recommend you to add whipped cream stabilizer (I used "cremfix" here). In that case, mix cream stabilizer to the sugar ahead of this step. Add when your cream is reaching soft peak.
8. Now spread a good amount of cream evenly over one crepe. Cover with another crepe and repeat until all have been used. Finally cover the cake with cream (sides too).
9. Sprinkle oreo powder over the top and sides. Let chill in the fridge for a few hours until it has set.

July 20, 2020

Oreo layer cake

Serving Size

18 cm whole cake

Prep Time

1 hour

Cook Time

1 hour

Total Time

2 hours

Ingredients

For the bottom cookies :

45g unsalted butter
50g plain flour/cake flour (T45)
12g almond flour
50g sugar
1 tbsp instant coffee powder
a dash of salt

For the cream layer :

8 oreo cookies
90g mascarpone cheese
3 kiri cheese (about 60g)
100g heavy cream/whipping cream
40g white sugar
1 tbsp vanilla syrup - optional
4g gelatin sheets - soak in the water for about 5 min before usage

For the chocolate layer :

100ml heavy cream/whipping cream
150ml whole milk
120g milk chocolate - cut into small pieces
4g gelatin sheets - soak in the water for about 5 min before usage
1/2 tbsp sugar (optional)

Instructions

Making the bottom layer
1. Line the bottom of a 18 cm circle cake pan (removable bottom) with parchment paper.
2. Process flour, almond powder, sugar, salt and coffee powder in a food processor for a few seconds and then add butter. Process until mixture becomes crumbly : do not process too much as the dough should be crumbly.
3. Spread the crumbs onto the baking sheet and bake for about 25 mins at 160℃. Remove from the oven. While the crumbs is hot, press them into the bottom, using a spatula. Set the cake pan aside in the fridge.
Making the cream layer
4. Remove the cream layer inside the oreo cookies. Crush the cookies. Set aside.
5. In a bowl, add mascarpone and kiri and mix with a electric hand mixer. Add sugar and mix. Then add vanilla syrup and mix.
6. Soak the gelatin sheet in the water for about 5 min. In a microwave safe bowl, add the soaked gelatin sheet and microwave for 15 sec at 600W. Gently pour the melted gelatin into a cheese mixture (step 5) and mix well until smooth.
7. In an another bowl, beat heavy cream until soft peaks. Add the whipped cream into the cheese mixture (step 6) gradually and mix well. Add the crushed oreo (step4) and mix.
8. Transfer oreo cream over the cookies base which you have made at step 3. Let it set in the fridge.
Making the chocolate layer (once the cream layer has set.)
9. In a cooking pan, add haevy cream and milk and sugar (optional) and heat over medium heat. When it has almost boiled, remove from the heat and add chocolate. Mix well until the chocolate is melted completely. Using a fine mesh filter, strain the chocolate mixture into a heat-safe bowl. In a microwave safe bowl, add the *soaked*gelatin sheet and microwave for 15 sec at 600W. Pour into a chocolate mixture and mix well.
10. Once the chocolate mixture is at room temperature, gently pour over the oreo cream layer and chil in the fridge until it has set.
11. Unmold the cake and serve:)

Notes

Tip on How to unmold : wet a towel with hot water and apply to the side of cake pan gently. Place the cake mold onto the jar (like a jam jar) and slide the side or the cake pan down.

May 21, 2020

Oreo Churros

Persons

Prep Time

30 minutes

Cook Time

30 minutes

Total Time

1 hour

Ingredients

6 oreos cookies
70g all purpose flour (T55) - sifted
1 tbsp sugar
1/3 tsp fine salt
15g unsalted butter
230ml water
1 tbsp milk

Instructions

1. Remove the cream layer inside the oreo cookies, process the cookies to a fine crumb in a food processor.
2. In a small bowl, sift the flour and then add the oreo fine crumbs from #1 and mix. Set aside.
3. In a medium saucepan, add water, milk, salt, butter and sugar. Heat until the butter is melted and the mixture start boiling (remove from the heat just before it boils). Add the flour mix from #2 and mix them to combine evenly using a wooden spoon. The dough will lump and pull away from the saucepan easily.
4. Spoon the dough into a pastry piping bag fitted with a star tip. Add enough oil to a saucepan and heat to about 180°C over medium heat.
5. Squeeze the dough into the hot oil and cut it to release into the oil with scissors. Fry the churros on each side.
6. Transfer them on a paper towel-lined plate to drain, roll in sugar all sides to coat. Repeat this process with the remaining dough.
7. Enjoy!

May 6, 2020

Oreo Swiss Roll

Serving Size

1 swiss roll

Prep Time

40 minutes

Cook Time

40 minutes

Total Time

1 hour, 20 minutes

Ingredients

For the cake : 30 x 26 cm (about) Jelly roll pan

3 eggs
60 white sugar
50g plain flour/cake flour (T45)
8g unsweetened cocoa powder
1 tsp coffee powder
20ml milk
10g unsalted butter
300ml heavy cream/whipping cream (more than 35% fat is preferable)
45g white sugar
8g cremfix (whipped cream stabilizer) - better use this if your cream is less than 35% fat
8 oreo cookies

Instructions

1. Remove the cream layer inside the oreo cookies. Crush the cookies. Set aside.
2. Cut a piece of parchment paper to cover the bottom and sides of a 26x30cm jelly-roll pan.
3. Sift flour, cocoa and coffee powder into a medium bowl and set aside. Pre-heat the oven to 190C degree.
4. Beat the eggs and sugar with an electric hand mixer in another medium bowl, using a hot bath until it gets creamy.
5. Add the sifted flour mixture and mix gently using spatula until smooth.
6. In a small cup, add butter and milk and microwave it for 15sec at 600W. Gently mix until completely melted. Then add into the mixture gently. Mix well to combine.
7. Pour the batter into the prepared sheet pan, flatten the surface with a spatula. Tap gently the bottom of the pan to punch out the air.
8. Bake for about 12 minutes or until a cake tester inserted in the middle comes out clean.
9. Remove from the oven, immediately loosen the edges of the cake from the pan gently. Flip the cake upside down. Peel off the parchment paper from the cake (I even use A4 paper sheets sometimes!). Cover the cake and let it cool down completely.
10. Combine sugar and heavy cream in a bowl and whip until firm-peak. Add crushed oreo and mix.
NOTE : if your cream is less than 35% fat, I recommend you to add whipped cream stabilizer (I used "cremfix" here). In that case, mix cream stabilizer to the sugar ahead of this step. Add when your cream is getting a soft peak, then continue to beat until firm-peak.
11. Spread the whipped cream from #10. Spread more thinly along the front edge of the cake (the part that will be rolled last).
12. Roll the cake together with the parchment paper and then tighten the paper to firm it up. Wrap the paper firmly around the cake. Refrigerate a few hours to set.
13. Slice to serve.

October 26, 2019

Oreo Ice Cream (with compressor machine)

Oreo Ice Cream (with compressor machine) Cuisinart ICE-100

Serving Size

1L oreo ice cream

Prep Time

20 minutes

Cook Time

1 hour

Total Time

1 hour, 20 minutes

Oreo Ice Cream (with compressor machine) Cuisinart ICE-100

Ingredients

400g whole milk
1 egg yolk
80g white sugar
30g inverted sugar syrup
20g glucose syrup (or 1 tbsp glucose powder)
200g heavy cream
10 to 12 oreo cookies - remove the filling cream and break into pieces gently by hand
we use a Cuisinart ICE 100 but any other similar compressor machine will do...

Instructions

1. In a bowl, add egg yolk.
2. Pour the milk into the bowl little by little, and mix. Add sugar and mix.
3. Transfer the milk mix into a small pan and heat up to 75~80℃ over medium heat, turn the heat to low and simmer for 3min.
4. Using a fine mesh filter (your usual sieve will do), strain the milk into a heat-safe bowl, then add inverted sugar and glucose. Mix well to melt. Let it cool down completely.
5. Once the milk mixture is cooled completely, add heavy cream and mix.
6. Transfer it into your compressor ice cream maker and let it run according to manufacturer's instructions. It should take 40~60min, depending on how cold the mixture. In case, you should let it run until the mixture turns thick and creamy.
7. Now just before you stop the machine, add in the oreo bits and keep it running for 2~3min more. You could also simply add and mix the oreos once the machine has stopped.
8. Transfer the ice cream to a storage container, and let it freeze until you eat!