Ingredients
36oreos
2cupswater
4tbspbutter
1cupsugardivided
1cupflour
2eggs
oilfor frying
1cupheavy cream
Preparation
Separate the cookies and the filling into two bowls.
Process the cookies to a fine crumb in your food processor.
In a pot, add water, butter, ⅓ cup sugar, and bring to a boil.
Add the flour and Oreo crumbs.
Whisk together until fully combined.
Add two eggs and whisk together again.
In a piping bag with a large star tip, pipe 5 inch sections onto a parchment paper lined cookie sheet.
Freeze for 2 hours to preserve the shape and help the frying look perfect.
Heat 2 inches of oil in your large pot to 350 degrees F and fry the churros.
Add them in batch to the oil and cook for 2 minutes on each side.
In a shallow bowl add ⅔ cup sugar.
Drain the oil from the churros and roll in sugar.
Add the heavy cream to your stand mixer. Meanwhile, melt the Oreo filling for 10 seconds to soften.
Whisk the heavy cream until peaks form and add in the Oreo filling.
Whisk on high until filling is incorporated completely.
Refrigerate the whipped cream until you are ready to serve.
