Creamy Oreo chocolate filling with a rich flavor, made from chocolate pudding, butter and crushed Oreo biscuits. It is ideal for cakes, cookies, rolls and as a layer between crusts because it is stable, smooth and cuts nicely after cooling.
Tags: vegetarian recipe, for energy, for kids, for school, bring to work, to increase calorie intake.
Preparation time: 35 minutes.
Cooling time: 1-1 h 30 minutes.
Total preparation time: 1 h 35 minutes - 2 h 5 minutes.
Ingredients:
- 1 liter of milk
- 9 tablespoons of sugar (about 110 g)
- 20 g of vanilla sugar
- 80 g chocolate pudding powder
- 40 g corn starch
- 180 g margarine or unsalted butter (room temperature)
- 200 g of Oreo biscuits (ground)
Preparation:
1. Separate about 200 ml from the total amount of milk. In it, stir the chocolate pudding powder and the corn starch until you get a smooth mixture without lumps.
2. Pour the remaining milk into a saucepan, add sugar and vanilla sugar, then heat on medium temperature (4 out of 6) until it boils.
3. Reduce the temperature (2-3 from 6) and pour in the mixed pudding while stirring constantly. Cook for 2-4 minutes, until the filling thickens.
4. Remove the filling from the stove, cover it with transparent foil so that it touches the surface and let it cool completely.
4b. If you do not have transparent foil, stir often to prevent a crust from forming on the surface of the pudding and to cool it.
5. In a separate bowl, beat margarine or unsalted butter at room temperature until it becomes creamy.
6. Gradually add the cooled pudding to the whipped margarine or butter and beat until you get a smooth and uniform filling.
7. At the end, stir in the ground Oreo biscuit and mix gently until it is evenly distributed in the filling.
Tips:
For the best texture, use butter or margarine at room temperature, and the pudding must be completely cooled before mixing.
If the pudding is still warm, the filling may become thin and separate.
Add the crushed Oreo biscuit at the end to keep the slight crunch and distinctive flavor of the biscuit.
Where can Oreo chocolate filling be used?
Oreo chocolate filling can be used:
1. For cakes - as a filling between chocolate, vanilla or plasma crusts.
2. For cookies with crusts - it goes especially well with biscuit doughs, chocolate crusts and crusts from ground biscuits.
3. For rolls - it is creamy enough, yet stable for spreading and rolling.
4. For wafers – it gives a rich chocolate-biscuit flavor and nicely softens the wafers.
5. For creamy desserts in a glass - in combination with whipped cream, fruit or additional Oreo crumbs.
6. For filling crepes and American pancakes - as a creamy chocolate filling.
7. For muffins and cupcakes - as filling in the middle or as cream on top.
8. For donuts, princess donuts and profiteroles – as a substitute for classic creams.
9. For biscuit balls - it can be mixed with additional ground biscuit and shaped into balls.
10. As a layer in no-bake cheesecakes – especially with Oreo or chocolate base.
It goes best with: chocolate crusts, vanilla sponge cake, plasma biscuit, Oreo base, hazelnut, caramel and heavy cream creams.
Kremasti Oreo čokoladni fil bogatog ukusa, napravljen od čokoladnog pudinga, putera i mlevenog Oreo keksa. Idealan je za torte, kolace, rolate i kao sloj između kora jer je stabilan, gladak i lepo se seče nakon hlađenja.
Oznake: vegetarijanski recept, za energiju, za decu, za školu, za poneti na posao, brzo i lako, za povećanje kalorijskog unosa
Vreme pripreme: 35 minuta
Vreme hlađenja: 1-1 h 30 minuta.
Ukupno vreme pripreme: 1 h 35 minuta - 2 h 5 minuta.
Sastojci:
- 1 litra mleka
- 9 kašika šećera (oko 110 g)
- 20 g vanilin šećera
- 80 g pudinga od čokolade u prahu
- 40 g gustina
- 180 g margarina ili neslanog putera (sobne temperature)
- 200 g Oreo keksa (mlevenog)
Priprema:
1. Od ukupne količine mleka odvojite oko 200 ml. U njemu razmutite puding od čokolade u prahu i gustin dok ne dobijete glatku smesu bez grudvica.
2. Preostalo mleko sipajte u šerpu, dodajte šećer i vanilin šećer, pa zagrevajte na srednjoj temperaturi (4 od 6) dok ne provri.
3. Smanjite temperaturu 2-3 od 6) i uz neprestano mešanje sipajte razmućeni puding. Kuvajte 2-4 minuta, dok se fil ne zgusne.
4. Sklonite fil sa šporeta, prekrijte ga providnom folijom tako da dodiruje površinu i ostavite da se potpuno ohladi.
4b. Ako nemate providnu foliju, često mešajte da se ne stvori korica na površini pudinga i da se ohladi.
5. U posebnoj posudi umutite margarin ili neslani puter sobne temperature dok ne postane kremast.
6. Postepeno dodajte ohlađeni puding u umućeni margarin ili puter i mutite dok ne dobijete gladak i ujednačen fil.
7. Na kraju umešajte mleveni Oreo keks i lagano promešajte dok se ravnomerno ne rasporedi u filu.
Saveti:
Za najlepšu teksturu koristite puter ili margarin sobne temperature, a puding mora biti potpuno ohlađen pre sjedinjavanja.
Ako je puding još topao, fil može postati redak i odvojiti se.
Mleveni Oreo keks dodajte na kraju kako bi zadržao blagu hrskavost i prepoznatljiv ukus keksa.
Gde se može koristiti Oreo čokoladni fil?
Oreo cokoladni fil se može koristiti:
1. Za torte – kao fil između čokoladnih, vanila ili plazma kora.
2. Za kolace sa korama – posebno se lepo slaže sa biskvitima, cokoladnim korama i korama od keksa.
3. Za rolate – dovoljno je kremast, a ipak stabilan za mazanje i uvijanje.
4.nZa oblande – daje bogat čokoladno-keks ukus i lepo omekšava oblande.
5. Za kremaste dezerte u casi – u kombinaciji sa šlagom, voćem ili dodatnim Oreo mrvicama.
6. Za punjenje palacinki i americkih palacinki – kao kremasti čokoladni nadev.
7. Za mafine i mini kolacice – kao punjenje u sredini ili kao krem odozgo.
8. Za krofne, princes krofne i profiterole – kao zamena za klasične kremove.
9. Za kuglice od keksa – može se pomešati sa dodatnim mlevenim keksom i oblikovati u kuglice.
10. Kao sloj u cizkejkovima bez pečenja – posebno uz Oreo ili čokoladnu podlogu.
Najbolje se slaže sa: čokoladnim korama, vanila biskvitom, plazma keksom, Oreo podlogom, lešnikom, karamelom i kremom od slatke pavlake.
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