From the kitchen of Yasmine Cruz


By: Yasmine Cruz, staff writer


25 chocolate sandwich cookies

2 egg yolks

2 cups half & half

¼ cup granulated sugar

¼ cup cornstarch

1 cup of water

8 tbsp butter

½ cup flour

4 eggs


Preheat oven to 425°F.

Using a knife, separate the cream from the cookies and place them in two separate bowls.

Crush cookies in a blender or with a rolling pin until fine. Set aside.

In a pot over low heat, combine egg yolks, half & half, sugar, and cornstarch. Turn the heat up to medium-high, whisking constantly to prevent any lumps.

Once the mixture starts to thicken, add in half of the cookie cream, stirring until smooth.

Transfer the cream mixture into a bowl, covering the top with plastic wrap. Press the plastic wrap down onto to the surface of the cream to prevent a skin from forming. Chill.

In a pot, combine the water and butter, bringing it to a boil. Add the flour and ½ cup of the crushed cookies. Stir until the dough comes together in a ball. Remove from heat.

Let the dough cool for 5 minutes before adding in the eggs one at a time. Stir until the dough becomes a paste.

Transfer the dough into a piping bag with a large round tip.

On a baking sheet lined with parchment paper, pipe 1-inch mounds.

Bake for 20-25 minutes until the pastry has risen and the insides are dry.

Transfer the chilled pastry cream into a piping bag with a small tip.

Poke a hole in the center of the bottom of each cream puff and fill each one with pastry cream.

Microwave the remaining cookie cream for 30 seconds, stirring until smooth. Dip the top of each cream puff into the cookie cream.

Sprinkle any remaining cookie crumbs on top of each cream puff.