Cookies and Cream Polvoron

20160729-190742-68862690.jpgHave you ever heard of polvoron? This milky no-bake filipino sweet little bites, will melt in your mouth. I’m telling you, that this thing is addictive!!

The first time I ate a polvoron was when a friend went back from a vacation from the Philippines and she bought a couple of boxes of polvoron. It is sweet and melt in your mouth, I was hooked on the cookies and cream polvoron. I ended up eating half of the box.

And that is why I ended up obsessing on recreating this cookies and cream polvoron since I can’t find it anywhere here on my local stores.

20160729-234808-85688962.jpgSo normally, they would use a polvoron molder to shape those polvoron, but I used a silicon mold instead, just by pressing and compacting the polvoron mixture into the mold, and this is not so traditional, but since I only use a silicone mold, I put it in the fridge for an hour or so to be able to unmold it easily .

20160729-235411-86051524.jpgAnyway, I just want to say sorry that I haven’t posted much in the last 2 months. My 2 post a month goal is very much non existent these couple of months. It’s because I was so busy with stuff. Stuff being…

I’m moving to France to continue my study!!!!
After a year of taking my chances, my dream will finally came through!

Going to France to study patisserie and boulangerie has always been my dream since I was 15 years old. But it’s so far away… And expensive.

After graduating high school, I hold on to nothing but faith that I will be able to study in France. It’s France or nothing. So that being said, I did not apply to any college what so ever. I kept on studying French hoping that I will be able to study there someday.. Seeing my friends, one by one leaving for college and I’m pretty much being a stubborn dreamer who sometimes doubt her decision of postponing going to college.

“So, you finished high school?”
“Yes I did”
“What college are you attending?”
“Umm…. I’m postponing my further studies for a year learning French because I’m going to France next year”

This is how every of my conversation with my aunts and uncles, mom and dad’s friends, or any other people who’s attempting on making small talks with me.

And yet, even if I was so sure on saying I will be going to France next year, I had NOOOO idea what my future will be.

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So anyway, I’ve been busy on registration and making my visa so that’s why I haven’t been baking or cooking that often.

And another note, I will move to Strasbourg, in the region of Alsace. A city in the borderline of France and Germany.

Here are some pictures of Strasbourg just to make you jelly (of course, all the beautiful Strasbourg pictures are not mine since I’m not there yet. You can find the source of the pictures by clicking it)

20160730-150615-54375100.jpgMy mind and soul is there already, for a very long time.

20160730-150952-54592978.jpgPlus, Strasbourg is the “capitale de noël” which means the capital of christmas! Can’t wait to spend my christmas there!

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20160730-151640-55000124.jpgJust… Gorgeous right? Oh how my wanderlust mind can’t wait to get there!

20160730-151746-55066856.jpgAnyway, back to polvoron. To be honest, I’ve made this cookies and cream polvoron quite a long time ago and I wasn’t planning on posting it here because.. Well the picture quality is not very satisfying. But I still got to post something here at least once! So yeah, pardon the picture quality and the lack of step by step pictures.

Have a good one everybody!

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Cookies and Cream Polvoron Recipe
Adapted from kawalingpinoy’s recipe
Made 30-40 pcs of polvoron

Ingredients:
• 2 cups flour
• 1 cup powdered milk
• ¾ cup sugar
• 8 pcs of oreo, crushed (the original uses only 5-6 pcs, feel free if you don’t want too much oreo)
• ½ tsp salt
• ¾ cup unsalted butter, melted

How to make:
1) In a pan with medium heat, toast the flour until light brown and aromatic, stir constantly then transfer into a mixing bowl.
2) Mix the flour, powdered milk, sugar, crushed oreo and salt until combined then pour in the melted butter, mix until it resembles a coase sand texture. You can test by squeezing a bit of the mixture and it will hold it shape. If not, add more melted butter 1 tablespoon at a time.
3) Press the polvoron mix into a mold (I used a heart shape silicone mold but if you got a polvoron mold, even better!)
4) (optional) put the shaped polvorons into the fridge for 2 hours before unmolding if you’re using a silicone mold then wrap them individually with a candy wrappers or serve them in a mini cupcake liner.

Oreo and Dulche de Luche Mille Crepe Cake

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Mille crepe cake is basically just stacked crepes with cream in between. Here, i’m using just basic crepe recipe that is not cook until crispy but somewhere in between when they start to brown but not crisp yet, i’m using pastry cream with oreo bits on it, and homemade dulche de luche. Yumm.
I made this cake for my best friend’s birthday. She specially ask for an oreo flavored cake but she said it just a day before her birthday. After thinking about what to make in such short time and insufficient ingredient, i decided i should just make a mille crepe cake. It’s easy and quite simple. And you don’t need any great piping or frosting technique (which i’m really bad at) to make this cake.

So let’s get started!
I’m making the dulche de luche the night before because it takes quite some time for the milk to caramelize. The ingredient is just condense milk.
Make two holes on the milk tin, then put the can over boiling water. Boil for about 4-5 hour adding more water when the water evaporates.

20140112-120319.jpgIt took about 5 hour for mine to caramelize the way i wanted it to be (maybe a little more browner would be good but i’m getting really impatient).

My dulche de luche

20140112-120705.jpgPut in a jar and refrigerate it overnight.

Pastry cream ingredient:

20140112-121139.jpgCorn flour, milk, egg yolks, sugar, butter, salt and oreo

Heat the milk with half of the sugar and salt.

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In a bowl, whisk egg yolk, the remaining sugar, and corn flour.

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Whisk until the color assemble lemon curd color.

20140112-121856.jpgPour the heated milk while whisking so the eggs won’t curdle.

20140112-123158.jpgWhisk, and then heat it on medium heat continuously stirring until it gets really thick.

20140112-222448.jpgthis part is optional, i just separate a couple of oreo from the cream and the biscuit to put in the middle of the cake later (so there won’t be too much hump from the oreo when i layer the cake) but if you don’t wanna do it, it doesn’t make much difference.

20140112-223018.jpgnext, put the butter and the oreo cream (this is not needed necessarily but hey, rather than it goes to waste right?) into the hot pastry cream and whisk away.

20140112-223302.jpgPut in the refrigerator and cover with cling fling right on top of the pastry so it won’t form a skin.

Crepe ingredient:

20140112-223916.jpgMilk, butter, sugar+salt, eggs, flour, water.
Combine the sugar+salt, and flour in a bowl and whisk.

20140112-224505.jpgMake a well in the middle.

20140112-224659.jpg Put in eggs, milk, water, and melted butter.

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20140112-224921.jpg mix them up and we’re ready to cook the crepe.
My trusty crepe pan.

20140112-225259.jpgif you don’t own a crepe pan, you could just use a usual flat bottomed pan and spread the crepe batter as thinly as you could. Make sure it’s non stick so your crepe won’t tear easily.
The batter should have quite a thick consistency.

20140112-225835.jpgmake crepe but don’t cook it until it’s crispy.

20140112-230340.jpg Make until you got 20 crepe ( i only use about 15 of it but i made some more just in case it tear when i layer my cake). Let them cool a bit before you start assembling the cake.
Beat the dulche de luche with butter and then refrigerate (i forgot to take a picture of it)

Take out your pastry cream, separate about one spoon full of cream with your spatula and add crush oreo to the pastry cream with the bigger portion then mix with spatula.

20140113-142706.jpgI just love to see that creamy cream, here’s a bigger picture of it.

20140113-142834.jpgI seriously could just eat it right up.

Well now, it’s assembling time.
Take out you crepe, dulce de luche buttercream and oreo pastry cream.
First, the crepe of course.

20140113-143123.jpgThe oreo cream. Don’t spread the cream too thick. Anyway sorry for my messiness.

20140113-144301.jpgdo it until it’s about the fifth layer.

20140113-144904.jpgi use my dulche de luche buttercream on the fifth layer.

20140113-145120.jpg i put my oreo cookie (the one that i’ve separated the cream and the biscuit one) in the eighth layer.

20140113-145411.jpglayer until your cream had ran out, on the last layer ofcrepe, put your pastry cream that you’ve separated earlier.

20140113-145724.jpgput crushed oreo and drizzle some dulche de luche. Oww yeahh.

20140113-150445.jpg close up

20140113-150922.jpgrefrigerate for at least an hour.

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Dulce de Luche recipe
Ingredients:
•1 can of condense milk
How to make:
1. Make two holes on top of the can, then take off the label.
2. Fill a saucepan about ¾ way full with water and let it boil.
3. Put your can of condense milk in the water and let it cook for about 3-4 hours adding water each time the water had evaporates.
4. Take it out, open the can and give a little mix, try to close the lid again and let it sit in the water for about another hour.
5. Put in the jar and refrigerate overnight or until cool.

Oreo pastry cream recipe
Ingredients:
• 4 cups milk
• 1 cup sugar
• ¼ teaspoon salt
• 6 large egg yolks
• ¾ cup cornstarch
• 4 tablespoon unsalted butter (cut into little pieces)
• Vanilla essence or vanilla bean (split lengthwise and scrape the seed)
• 1 package of oreo
How to make:
1. Combine half of the sugar, salt, vanilla bean (if using), and milk in a medium saucepan. Heat them until the milk had just come to a simmer.
2. Meanwhile, whisk together egg yolks, cornstarch, and the remaining of the sugar in a mixing bowl.
3. Once the milk had come to a simmer, pour in the milk into the egg mixture slowly while whisking so the eggs won’t curdle. Pour the mixture back into the pan and cook on medium heat whisking constantly until it thickens. It would take about 2 minutes. Remove the vanilla bean if using at this point.
4. While the cream is hot, put your butter (and the oreo cream if you prefer not to just eat it plainly) and whisk until the butter had melt and the mixture cool down a bit.
5. Cover with plastic wrap pressing it directly onto the surface of the pastry cream to prevent the cream from forming a skin and refrigerate for about one hour or until cool.

Crepe recipe
Ingredients:
• 3 cups flour
• 6 tablespoon sugar
• ½ teaspoon salt
• 4 eggs + approximately 2 egg whites (just use the leftover from making the pastry cream)
• 3 cups milk
• ¾ cup water
• 9 tablespoon butter (melted)
How to make:
1. Incorporate the flour, sugar and salt in a bowl with a whisk. Make a well in the middle to put the wet ingredients. Put the eggs + egg whites and milk into the well, mix. Put in the water, mix. Last put in the butter, mix well.
2. Prepare your crepe pan or your non-stick flat bottomed pan. Heat the pan, spread your crepe batter as thinly as your could then let it brown, but not crisp yet. Take it out. Do until you got about 20 crepes or until your batter ran out.
3. Let your crepe cool before assembling

How to make Oreo Mille Crepe Cake
1. Mix 5 tablespoon dulche de luche with 5 tablespoon unsalted butter until creamy.
2. (optional) Separate some oreo cookies with the cream. Separate about a spatula-full of pastry cream for the top of the cake.
3. Add crush oreos to the pastry cream and mix.
4. Put your crepe on your cake board, spread oreo pastry cream over the crepe, do until about the fifth layer, put the dulce de luche buttercream the crepe again. Make some layer lined with oreo cookies that had been separated from the cream (if you did separate it) do all the layer until your pastry cream had all been layered.
5. On the last layer of crepe, put your pastry cream that had no oreo on it and spread it on the top of the crepe, then top it with more crush oreo and drizzle with dulce de luche.
6. Refrigerate for about an hour.