I made an Oreo chocolate cake by sanding Oreo buttercream and ganache. When I add ganache, the taste of the chocolate is delicious and goes well with the buttercream. The taste was sweet because of the ganache, so it became a pastry. Buttercream should be beaten just enough with a hand mixer until light in color and rich in volume so that the cream is not greasy and delicious. For decoration, I uploaded Oreo macarons that I made the day before, and the colors match well and I think that’s a good point. I think you can cool the ganache poured on top to 36-38 degrees, not too hot. As a cake with butter cream and ganache, it is delicious to make and eat cold.
♥ Ingredient
190g eggs
130g sugar
13g honey
2g vanilla extract
35g unsalted butter
55g milk
120g soft flour
15g cocoa powder
4 egg yolks
40g sugar
100g milk
240g unsalted butter
Oreo Cookie Ice Cream 95g
200g fresh cream
30g Oreo Powder
Dark Chocolate 140g
80g fresh cream
Sugar syrup
Ganache 80g dark chocolate + 40g fresh cream
Macarons Oreo
♥ Recipe
1. Put an egg in a pot of hot water, add sugar, honey and vanilla and stir until it reaches 40 degrees.
2. Use an electric mixer to beat until thick ivory foam, sift in soft flour and cocoa powder, mix well.
3. Mix melted butter and unsalted milk in a bowl (temperature: 50-60 degrees), add some dough, mix well, add to main flour, mix well, pour into molds and bake in prepared oven Preheat to 170 degrees for about 40 minutes.
4. After cooling, cut off the top and cut into 4 pieces for preparation.
5. Mix egg yolks with sugar, pour in milk little by little, mix well, cook on low heat until slightly thickened, let cool.
6. Gently loosen unsalted butter, strain (5) through a sieve, mix well, add Oreo cookie cream and beat until butter becomes creamy.
7. Beat the whipped cream with fresh cream, then add the crushed Oreo powder and mix well.
8. Melt the dark chocolate and whipped cream in the microwave for about 40 seconds, then place in a piping bag.
9. Place the tray on a cutting board, drizzle with sugar syrup, shape the Oreo ice cream into 3 rows, fill the gaps with ganache and place the tray on top. Repeat 2 more times.
10. Apply the cream evenly all over the face, let it cool in the fridge for about 30 minutes, then apply the cream once to make it smooth.
11. Drizzle ganache around the rim, top with Oreo ice cream and Oreo macarons, place ganache in the center, and sprinkle with Oreo powder on top.