
Cookies and Cream Gateaux
Ingredients
Cookie Base:
2 boxes | Beryl's Cookie Mix |
180g | Arla Butter |
2 pcs | Egg |
White Chocolate Cookie Cream:
600ml | Master Martini Cream |
200g | Beryl's White Chocolate |
60g | Crushed cookies |
Whipped Drip Cream:
100ml | Master Martini Cream |
15g | Powdered sugar |
Procedure
Cookie Base:
- Cream butter in a bowl.
- Add eggs until emulsified .
- Add desired beryl's cookie mix.
- Divide the cookies into: 130g ball if making 7" cake or 150g ball if making 9" cake.
- 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.
- 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.
- Once cooked, cool down the cookies.
White Chocolate Cookie Cream:
- Heat cream in a pot.
- Pour into the choppes chocolate.
- Chill the mixture for a min of 6 hours or until it sets and cold.
- Transfer to a mixer and whip the mixture until double in size.
- Add your crushed cookies. (optional)
- Fill and frost the cookies as a cake.
- Let chill before adding the soft cream.
Whipped Drip Cream:
- Whip the cream and powder sugar to a soft peak.
- Pour on top of the cake and let it drip naturally.
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