Cookies & Cream Doughnut Ice-Cream Sandwich

 Oreos Recipe and method 

Cookie

Butter cream filling: 

• ½ cup butter(115 g), softened
• 2 cups powdered sugar(240 g)
• 1 teaspoon vanilla

Method 

1. In a large bowl, cream together 1 cup (225 grams) of softened butter with the white sugar and salt, until light and fluffy.
2. Beat in eggs until fully incorporated.
3. Sieve together the flour, cocoa powder, and baking soda into the mix. Blend well.
4. Add the dry ingredients to the wet ingredients, and mix together until combined.
5. Turn the dough out onto your surface and push together into a flat square. Wrap the dough in plastic wrap and refrigerate for 1 hour.
6. Preheat oven to 325˚F (160˚C).
7. Remove the dough from the fridge, and for ease of rolling out, divide the dough into 4 (this way the dough stays cool longer and prevents the need of re-chilling later on).
8. To roll out the dough, place a quarter of the dough between two sheets of parchment paper (alternatively the dough can be rolled out on a lightly floured surface - though the parchment is preferred as it prevents any additional flour from altering the color/appearance of the dark cookies). Roll the dough between the two sheets of parchment to ¼-inch (½ cm) thickness.
9. Using a small round cookie cutter (alternatively, we found the rim of a champagne glass to be a perfect size!) cut the dough into individual rounds and place on a large parchment-lined baking sheet, leaving at least ½-inch (1¼ cm) between each cookie.
10. Pack together and re-roll out any scraps to cut additional cookies. Repeat with this process with each remaining ¼ of the dough.
11. Bake in a preheated oven for 15 minutes. If baking multiple trays at the same time, be sure to rotate the pans in the oven halfway through. Remove and transfer cookies to a cooling rack to cool completely.
12. To make the filling, combine ½ cup (115 grams) butter, powdered sugar, and vanilla in a medium mixing bowl. Beat together until light and fluffy.
13. Assemble the cookies by spreading a generous scoop of the icing onto one of the cookies and sandwiching it with another. Give it a light squeeze and scrape any excess off to clear and even out the sides.

White Chocolate Cremeux  

250 Grams Whole Milk 
052 Grams Double/heavy Cream
4g Powdered Gelatin + 24g Cold Water 
100g Yolks
45g Sugar 
360g White Chocolate

1. Heat the milk and cream until steamy
2. Meanwhile bloom the gelatin and water.
3.Whisk the yolks and sugar for 1 minute then slowly pour over the hot cream. 
4. Add it back into the pan and cook to 80-85c/ 176-185F. 
5. Pour it through a sieve, on top of the white chocolate and bloomed gelatin. 
6. Whisk until smooth (or hand blending is better) 
7. Chill overnight 


The doughnut dough 

Equipment:

• Bench-top mixer (like a KitchenAid)
• Dough hook or paddle attachment for the mixer
• Scales
• Large bowl
• Pot
• Rubber spatula
• Teaspoon
• Rolling pin
• Doughnut cutter
• Baking tray
• Glad wrap
• Ring Doughnut cutter (if you don't have you can hand roll balls instead)
• Chopsticks (to flip the doughnuts when frying)
• Metal ladle (to remove the doughnuts from the fryer)

Ingredients for Dough:

• Strong bread flour: 1 kg (8 cups)
• Caster sugar: 60 grams (1/2 cup)
• Salt: 8 grams (1.2302 tsp)
• Yeast: 4 teaspoons
• Water: 600 ml (600 grams) (room temperature is better, not cold water)
• Filtered water is better
• Butter or vegetable shortening: 100 grams (1/2 cup)
• Room temperature is essential
• Olive oil or other vegetable oil for frying: 10 litres
  
  

  Method 

  1. In the bowl of your bench-top mixer, add the flour, caster sugar, salt, and yeast. Mix these ingredients together until they are well combined.
  2. Slowly pour in the water, while mixing on low speed. Add the butter or shortening, and mix until the dough comes together.
  3. Change to the dough hook attachment, and knead the dough for 10-15 minutes, until it becomes smooth and elastic.
  4. Place the dough in a large bowl, cover it with glad wrap, and let it rest for 1 hour.
  5. After the hour has passed, roll out the dough on a floured surface to a thickness of about 1.5 cm.
  6. Use a doughnut cutter to cut out your doughnuts, and place them on a baking tray lined with baking paper.
  7. Cover the doughnuts with glad wrap, and let them rest for another 30 minutes.
  8. Heat up the oil in a pot to 180°C. Fry the doughnuts, 2-3 at a time, until they are golden brown on both sides.
  9. Use chopsticks to flip the doughnuts while frying, and remove them with a metal ladle.
  10. Place the fried doughnuts on a wire rack to cool.