These pots are a product of exhaustion. Sometimes I plan to bake something and then have some extra ingreds to use up, which is a problem because of my natured and nutured sense of frugality. My thought process is like this:
“Oh, I’ll just do one more thing. I’ve really wanted to try this recipe again. Dang, now I will have an extra egg yolk? Heaven knows I don’t want to be wasteful and throw it away…what’s a girl to do with egg yolks? Pastry cream! But I need two. Ok, now I have an extra egg white! What to do with…ok, frosting, obviously. This recipe split last time I tried it. I think the kitchen was too warm. Or I overbeat it, one of the two. Might as well try my hand at two different flavors while I’m at it. I like Oreos. Ok perfect.”
And thus, a two-hour baking project turns into a day-long baking frenzy, the end of which results in zero self-control, eight cookies and that nauseous feeling you get after “taste-testing” the thirty kinds of frosting you’ve just made.
I don’t remember what these even tasted like, but their praises were sung by all those who partook in their rich, creamy depths. I made the portions small, because heaven knows eating frosting and pastry cream with a spoon should only be done in the smallest of doses.
Grasshopper Oreo Pots
An LH original
Oreo Pastry Cream
Inspired by Serious Eats
1 cup whole milk
1 1/2 tablespoons cornstarch
1 1/2 tablespoons sugar
1 teaspoon vanilla extract
1/2 package of Oreo cookies, maybe 15?
Set out a large bowl over an ice bath. Pulse up the Oreo cookies in a food processor until you have both fine and large chunks.
In a small saucepan, whisk together cornstarch, sugar, salt and milk. Stir frequently and bring to a boil over medium heat. Cook, whisking constantly, until the pudding is thick with slow bubbles breaking the surface (about 2 minutes). Remove from the heat and pour immediately into a large bowl. Whisk in the vanilla. Set the bowl over the ice bath and whisk frequently to cool to room temperature, which should take about 10 to 15 minutes.
Stir in about half of the Oreo crumbles to the pastry cream, using the finer crumbles and reserving the larger chunks for a garnish. Transfer into six small ramekins and refrigerate while you make the buttercream.
Note: The pastry cream can be made in advance, but make sure to put some cling film on top of the cream to prevent a skin forming.
Adapted from The Great British Bakeoff
2 egg yolks, at room temperature
85 grams white sugar or caster sugar
150 grams (or 1 1/2 sticks, 12 tablespoons) butter, at room temperature
1 tablespoon creme de menthe, to taste
1 teaspoon creme de cacao, to taste
Put the egg yolks in the bowl of an electric stand mixer and beat briefly to combine.
In a small sauce pan, heat the sugar with 4 tablespoons of water, stirring until the sugar is dissolved. When the sugar is dissolved, heat the sugar water until it boils. Using a candy thermometer, wait until the mixture has reached 225 degrees F; you shouldn’t need to stir it. Make sure the mixture does not start to caramelize.
With the mixer on medium speed, slowly pour the sugar syrup into the eggs, letting the syrup run down the side of the bowl in a thin, steady stream. Continue to beat the mixture until it is pale and mousse-like and completely cold.
At this point, start adding the butter, one tablespoon at a time and whipping until incorporated before adding another tablespoon. Whip until fluffy, then beat in the creme de menthe and creme de cacao.
To assemble the pots, pipe a swirl of buttercream over top of the chilled pastry cream and garnish with the reserved Oreo crumbles. Refrigerate until ready to serve.