Runner Up: Mont Blanc Cookies Made With OREO

Sponsored by Mondelēz International Foodservice

Travis Ellis, Pomona College Executive Chef, Claremont, California

Ingredients                                                                                                                                       

OREO Mousse Ingredients

•  1 1/2 cups of cold whole milk
• 1 (3.4 ounce) package of instant vanilla pudding mix
• 15 OREO cookies
• 1 (8-ounce) container whipped topping, thawed
•  3 tablespoons instant chocolate pudding mix

Meringue Circles Ingredients

• 4 large egg whites
• 1/2 teaspoon cream of tartar
• 1/8 teaspoon salt
• 1 cup granulated sugar
• 1 teaspoon vanilla extract

Soft OREO Cookie Ingredients

• 1 cup unsalted butter, softened
• 1 cup white sugar
• 2 teaspoons salt
• 3 large eggs
• 2 cups all-purpose flour
• 1 cup OREO cookie pieces
• 1  1/4 cups dark cocoa powder
• 1/2 teaspoon baking soda
• 1/4 cup OREO cookie pieces
• 1/4 cup granulated sugar
• 1/4 cup whole milk

OREO Hazelnut Cookie Butter Ingredients

• 15 OREO cookies (or 1 cup crushed)
• 1 cup hazelnuts
• 1/4 cup heavy cream
• 1 tablespoon canola oil
• 1 tablespoon butter
• 1/2 teaspoon vanilla extract
• 1 tablespoon brown sugar

Serving Size:

1 cookie sandwich

Number of Servings:

20 Cookies

Directions:

OREO Mousse Directions

• Pour milk into a large mixing bowl. Add instant vanilla pudding mix and whisk for 2 minutes until smooth and slightly thickened. Place in the refrigerator for 1-2 hours, until firm.
• Place chocolate sandwich cookies in food processor and pulse until pureed.
•  Fold pureed cookies into pudding mix. Stir until fully mixed.
• Add whipped topping and instant chocolate pudding. Stir until fully mixed.
• Place in refrigerator and chill for one hour.

Meringue Circles Directions

• Preheat oven to 225 F and line a large cookie sheet with parchment paper. Set aside.
• Combine egg whites, cream of tartar, and salt in a large, completely clean, completely grease-free bowl.
• Using an electric mixer or a stand mixer, stir on low speed until mixture becomes foamy.
• Increase speed to high.
•  With mixer on high, gradually add sugar, about 1 tablespoon at a time, stirring after each addition until sugar is dissolved (about 15-20 seconds between each addition).
•  Beat until mixture is thick, shiny, and has increased in volume. Mixture should have stiff peaks and sugar should be completely dissolved.
• Stir in vanilla extract and any other extract you may like to use.  If using food coloring, add the food coloring at this stage, too.
• Fit a large disposable piping bag with a medium round tip and transfer meringue to prepared piping bag and pipe onto prepared cookie sheet, in 3” circles.
• Bake at 225 F for 1 hour. Turn off the oven once the baking time has passed, and do not open the oven. Leave the oven door closed and allow cookies to cool completely in the oven (1-2 hours) before removing.

Soft OREO Cookie Directions

• In a large bowl, cream together 1 cup of softened butter with the white sugar and salt, until light and fluffy.
• Beat in eggs until fully incorporated.
• Sieve together the flour, OREO cookie pieces, cocoa powder, and baking soda into the mix. Blend well.
• Add the dry ingredients to the wet ingredients, and stir to combine.
• Roll the dough out on a floured work surface. Cut out into 3-inch circles, and chill for about 10 minutes just until you can firm up the dough.
• Bake in a 350 F oven for 12-15 minutes.
• Take out of oven and let cool completely.

Assembly of cookie:

• Flip one of the cookies upside down so the flat side is facing up.
• Place a ½ ounce fall of cookie butter in the center of the cookie, pipe a 1-inch circle of mousse around the cookie butter and then place a ring of meringue around the mousse.
• Place a flat side of another cookie on top of that.
• Eat and enjoy.

Travis Ellis, Pomona College Executive Chef, Claremont, California