At the end of November and beginning of December 2015, the internet was taken over by the news that it would be launched Oreo Churros there in the foreign language. Official Oreo product (outside Nabisco / Mondelez) in conjunction with J&J Snack. I believe it is another license to use the brand, as J&J Snack will manufacture it.
According to the press release, there were already other types of churros. The catalog only increased with the inclusion of the version bites (small pieces) and another large one measuring 25.4 cm (10 inches) stuffed. The old ones were not filled, the cream came as a separate sauce (dip).
Mondelez | reproduction
As this probably won’t be sold in the country and to avoid feeling uncomfortable, let’s do it!
The base recipe is from BuzzFeed Food, I modified some steps and quantities. The original uses a packet of biscuits, but does not specify the weight. There are several types of packages out there and ours is different.
If you’ve ever made churro or choux pastry (carolinas/bomba), it’s the same thing. We just added the crushed biscuit.
It’s very tasty, but the flavor is a little mild. It’s worth more because it’s different, fried and crunchy. The old excuse for doing things we shouldn’t!
Oreo Churros
Makes: 20 units
- 22 filled chocolate cookies (~200g, 9g/filled biscuit)
- 250 mL water
- 25 g crystal Sugar
- 30 g butter with salt
- 70 g wheat flour
- 01 ovo (beaten)
- vegetable oil (to fry)
- Cinnamon powder (to sprinkle)
- Crystal Sugar (or refined sprinkle)
1 cup: 250mL | 1 tablespoon: 15mL.
- Separate the filling from the cookies, reserve the filling.
- Grind the biscuit in a food processor or blender until it becomes a fine flour. It can be made in a bag and beaten with a rolling pin. Reserve.
- In a pan, mix water, crystal sugar and butter. Bring to a boil over medium heat.
- When it boils, add the wheat flour and crushed biscuits. Stir immediately.
- Cook for 4-5 minutes, stirring constantly.
- Transfer to a bowl and continue stirring to cool/warm, about 2-3 minutes.
- Add the beaten egg and mix well.
- Transfer the dough to a piping bag with a star tip or a more open piping tip. So that you make the grooves and have space in the center for the filling hole.
- Heat the oil to 175-180ºC and fry ~10cm pieces of dough for 2-3 minutes. Drain excess oil on a paper towel or napkin.
- Once it is warm, use a straw to pierce the center of the churros. Do it with everyone.
- Microwave the filling separated from the biscuits for 25 seconds (do it slowly and stirring) to make it creamy. Place in a piping bag fitted with no. 3 tip (Wilton) or small pearl/flat tip.
- Fill each churro with this cream. It’s worth noting that there will be more churros than filling.
- Dip in the sugar and cinnamon powder mixture. Serve immediately.
- Stuffed chocolate biscuits/cookies: I believe it can be done with anyone.
- Straw: I used Toddynho.
