Cookies Cream Puffs

Cream: (can use for appr x3 ing puff) 1 A egg yolk 220ml heavy cream/ full milk 30g granulated sugar 20g cornstarch 15g Oreo sandwich cream puff: 125ml water 55g butter 40g flour 60g Oreo cookies, mashed 1 A whole egg     1 A egg white                                                       Servings: 12

1. Preheat oven to 180°C. 2. Using a knife, separate the cream from the cookies, and place them in two separate bowls. 3. Crush cookies in a blender or a food processor until fine. Set aside. 4. Cream: In a pot over low heat, combine egg yolks, heavy cream, sugar, and cornstarch. Turn the heat up to medium-high, whisking constantly to prevent any lumps. 5. Once the mixture starts to thicken, add the cookie cream, stirring until smooth. 6. Transfer the cream mixture into a bowl, covering the top with plastic wrap and pressing the wrap down onto the surface of the cream to prevent a skin from forming. Chill. 7. Puff: In a pot, combine the water and butter, bringing it to a boil. Add the flour and crushed cookie, stirring until the dough comes together in a ball. Remove from heat. 8. Add in the eggs one a time, stirring until the dough becomes a paste. 9. Transfer the dough into a piping bag with a large round tip. 10. On a baking sheet lined with parchment paper, pipe 1-inch mounds. 11. Bake for 30-35 minutes until the pastry has risen considerably and the insides are dry. 12. Transfer the chilled pastry cream into a piping bag with a small tip. 13. Poke a hole in the center of the bottom of each cream puff and fill each puff with the pastry cream.