Cookies and Cream Gateaux

Ingredients

Cookie Base:

White Chocolate Cookie Cream:

Whipped Drip Cream:

Procedure

Cookie Base:

1. Cream butter in a bowl.
2. Add eggs until emulsified .
3. Add desired beryl's cookie mix.
4. Divide the cookies into: 130g ball if making 7" cake or 150g ball if making 9" cake.
5. Flatten out the cookies into 1/4 inch thick reaching 6 inches of diameter if making 7" cake or 8 inches of diameter if making 9" cake. Note: the cookie will spread so give allowance of 1 inches in your desired size of cake.
6. Bake into a 160˚C oven for 14-15 minutes if you want the cookie to be chewy or 15-18 minutes if you want your cookies to be crispy.
7. Once cooked, cool down the cookies.

White Chocolate Cookie Cream:

1. Heat cream in a pot.
2. Pour into the choppes chocolate.
3. Chill the mixture for a min of 6 hours or until it sets and cold.
4. Transfer to a mixer and whip the mixture until double in size.
5. Add your crushed cookies. (optional)
6. Fill and frost the cookies as a cake.
7. Let chill before adding the soft cream.

Whipped Drip Cream:

1. Whip the cream and powder sugar to a soft peak.
2. Pour on top of the cake and let it drip naturally.

You may watch the live demo here! 👇

Cookies and Cream Gateaux Video Demo