18 1 / 2012
Homemade Oreos with Chocolate Beer Ganache
Searching for what I was going to make for a potluck I wanted to do something traditional with a twist. So, I added beer ganache to Oreos. How did I come up with that idea? Well, I have a cute neighbor and I wanted an excuse to text him and see if he had any beer. I ended up chickening out and my roommate (and food Stylist - Amy Wilkinson) grabbed some Brooklyn Brewery Black Chocolate Stout from our neighborhood deli while walking Rue. (photo of the glorious dog below!).
Starting on Thursday, January 26, find additional potluck dishes from fellow Gojee contributors. Simply go to gojee.com and enter “gojeepotluck” into I Crave. You can also follow #gojeepotluck on Twitter.
Homemade Oreos (as found on Smitten Kitchen)
Makes 25 to 30 sandwich cookies
For the chocolate wafers:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened Dutch process cocoa
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 to 1 1/2 cups sugar [see recipe note]
- 1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
- 1 large egg
For the cream filling:
- 1/4 cup (1/2 stick) room-temperature, unsalted butter
- 1/4 cup vegetable shortening
- 2 cups sifted confectioners’ sugar
- 2 teaspoons vanilla extract
For the Chocolate Beer Ganache
- 9 oz. dark chocolate, 65% cacao
- ½ cup heavy cream
- 3 tablespoons of beer
Make the Chocolate Wafer:
- Set two racks in the middle of the oven. Preheat to 375°F.
- In stand mixer mix the flour, cocoa, baking soda and powder, salt, and sugar. While on a low speed, add the butter, and then the egg. The dough stayed crumbly for me but when I rolled it into balls it came together.
- Round small circles of dough and place on a parchment paper-lined baking sheet approximately with some good space (they expand a lot.) With moistened hands, slightly flatten the dough. Bake for 8 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
To make the cream:
- Place butter and vegetable oil in a mixing bowl
- At low speed, beat in the sugar and vanilla.
- Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.
To make the ganache,
- Place chocolate and cream in a heat-proof bowl over a pan of simmering water.
- Let the chocolate and cream heat up for 3 minutes and then begin to stir.
- Whisk until fully incorporated.
- Remove from heat and let cool slightly.
- Stir in beer and incorporate fully (I like working with the ganache while its still liquid, but you can also cover, chill and make truffles)
To assemble the cookies:
- Pair the cookies into similar sizes
- On one of the cookies dab chocolate ganache in center of cookie.
- Grab a small bit of the cream and roll into a ball.
- Place the cream on the other wafer and spread out to the edge of the wafer
- Lightly press, to work the filling evenly to the outsides of the cookie.
- Continue this process until all the cookies have been sandwiched with ganache and cream.
Photos and Food Styling by: Amy Wilkinson
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