Cookies and Cream Gateaux

Cakes, Cookies -

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:

  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