Bone Marrow Oreos
Smoked Oat Milk, Chocolate Cookie, Cultured Cream, Vanilla, and Salt
Chef Hari Cameron of a(MUSE.) | Rehoboth Beach, DE
Yield: 8 cookies
Adapted by StarChefs | october 2019
INGREDIENTS:
Smoked Oat Milk:
10 grams rolled oats, toasted
Salt
30 grams maple syrup
30 grams Laphroaig scotch whisky
Cookie:
150 grams rice flour
75 grams dark rye flour
5 grams baking powder
3 grams baking soda
4 grams instant coffee
110 grams rendered bone marrow, tempered
60 grams cultured cream butter, tempered
200 grams sugar
100 grams brown sugar
180 grams Dutch processed cocoa powder
17 grams salt
Seeds of 1 Tahitian vanilla bean
5 yolks
Filling:
95 grams rendered bone marrow
40 grams cultured cream butter, melted and chilled
400 grams powdered sugar
4 grams vanilla extract
Salt
METHOD:
For the Smoked Oat Milk:
In a small plastic container, soak oats in water overnight. Drain, rinse, and drain oats again; transfer to a bowl. Using a PolyScience smoking gun with applewood chips, cold smoke oats 10 minutes. To a Vitamix blender, add smoked oats, salt, syrup, Laphroaig, and 400 grams water. Blend on high speed 3 minutes, until smooth. Pass mixture through a nut milk bag or cheesecloth-lined chinois; refrigerate.
For the Cookie:
Heat oven to 350ºF. In a bowl, combine flours, baking powder and soda, and coffee. In the bowl of a KitchenAid Commercial stand mixer fitted with a paddle, cream marrow, butter, and sugars on medium speed until light and fluffy, about 2 minutes. While mixing, add cocoa, salt, and vanilla. When combined, add half the flour mixture followed by the yolks. One-quarter cup at a time, add the remaining flour mixture, until you get a dry dough. Dough should not be tacky at all and might even crumble a little bit. Transfer dough to a clean work surface and form into a disc. Wrap dough in plastic wrap and rest 20 minutes. Press dough into Oreo Cookie molds. Bake 9 minutes, rotating molds halfway through the bake. Cool Cookies on a wire rack and store in an airtight container.
For the Filling:
In the bowl of a KitchenAid Commercial stand mixer fitted with a paddle, combine all ingredients. Mix until combined, adding 1 teaspoon water at a time until mixture resembles a dough. Transfer to a clean work surface and roll into a 2-inch-long tube, slightly smaller in diameter than that of the Cookies. Wrap and refrigerate.
To Assemble and Serve:
Using a sharp knife, cut Filling into ¼-inch-thick slices and place between two Cookies. Press lightly to adhere. Smear a small amount of Filling on the serving plate and place assembled Cookies on top. Pour cold Smoked Oat Milk into a chilled rocks glass; serve with the Cookies.
