Cookies & Cream Eclairs

 

You know when you type an entire post and it disappears? 

Yes, this happens to me all. the. time.

And it makes me a crazy person. 

anyway... 

This is the third installment of my "Eclairs, Three Ways" mini series. 

So far this past week, we've learned how to make eclairs (with a simple base recipe), learned from Alton Brown how to keep these beautiful pastries from falling, how to fill the pastries, how to coat the pastries in three different flavors (blackberry white chocolate, white chocolate cream cheese, and milk chocolate cream cheese), and how to fill them in two different flavors (whipped peanut butter cream and whipped blackberry cream). Now, we're onto the last flavor: Cookies & Cream. It's divine, and probably my favorite from the lot. 

I hope this series has encouraged you to get in the kitchen and make a few batches of these beautiful and easy pastries! I love how versatile they are. I mean, if you don't like any of these flavors, use something else! Love nutella? biscoff? blueberries? raspberries? cookie butter? Use the heck out of them! Go nuts! The sky is the limit, my friends. 

Cookies & Cream Eclairs

to make the eclairs: follow my base eclair, white chocolate & chocolate cream cheese sauce recipes here,  and instead of filling with blackberry cream, fill with whipped cookies & cream filling below. Dunk in white chocolate cream cheese sauce, and when wet, dip coated eclairs into some oreo crumbs.

Whipped Cookies & Cream Filling 

makes enough, trust me. 

ingredients:

8-10 Oreo cookies

1 pint of heavy whipping cream 

1 t vanilla

1/2 C powdered sugar

method:

1. Throw your metal mixing bowl and whisk attachment into the freezer. 

2. Remove mixer bowl and whisk from freezer, and place onto your stand mixer. Add heavy whipping cream and whip until stiff peaks form (starting on low for about a minute, then low-medium for a minute, and medium for a minute... on and on until you hit high). When stiff peaks form, add vanilla and powdered sugar. 

3. Blend. Taste. Adjust sweetness to your liking. 

4. Throw your oreos into a mini food processor or blender, and blend/chop until cookies are a lovely chocolate crumble/powder. Fold into the whipped cream, gently.