What do you get when one of India’s best pastry chefs and one of India’s best comedians try to recreate one of India’s best Oreo dishes – with just a picture? A recipe video more playful than any other! Watch Pooja Dhingra and Rohan Joshi bake Riya Karanjkar’s Oreo Choux Au Craquelin, using just her #OreoReciPic. For those who want to jump right in, here's Pooja's recipe: INGREDIENTS Crumble: 80g cold butter 100g flour 5g cocoa powder 20 crushed Oreos Choux: 80g butter 120g flour 200ml water 50ml milk 3 eggs 15g sugar A pinch of salt Filling: 100g whipped cream 1 packet of crushed Oreos METHOD Preheat the oven to 180°C. Crumble: In a bowl, knead all the ingredients together to make a dough. Roll it out between two sheets of butter paper. Chill it. Using a cookie cutter, cut circles of a size bigger than the piped choux pastry. Choux: In a saucepan, bring the butter, water, milk, sugar, and salt to a boil over medium heat. Take the pan off the heat, and add the flour. Use a wooden spoon or spatula to mix well. Put the paste back on the heat and cook for a minute, stirring continuously, till the dough comes away from the side of the pan. Transfer the mixture into a medium sized bowl and wait 5 minutes for it to cool. Once lukewarm, break in the eggs, one at a time, stirring well after each addition. Use a piping bag and nozzle to pipe out one inch circles for choux on a baking tray lined with parchment paper. Using a pastry brush, dab some egg wash on each choux shell. Top each shell with a crumble disc, lightly pressing it down. Bake for ~25 minutes or till the choux start to brown. Once baked, transfer onto a cooling rack and proceed with the filling of your choice. Oreo Filling: In a bowl, fold the whipped cream and add crushed Oreos. Mix till well combined, and pipe into the choux buns.

⚠️ Caution: Hunger pangs ahead! Tanvi Jain’s eggless Oreo Pound Cake will surely leave you craving more. Watch the #OreoReciPic Challenge: The Recreation Special to see how Pooja Dhingra and Rohan Joshi make one of India’s best Oreo dishes using just a picture. Here’s Pooja’s recipe, for when you want to try it: INGREDIENTS Cake: 200g condensed milk 125g flour 100g butter 15g castor sugar 125ml milk Vanilla essence 10 chopped Oreos Chocolate Ganache: 250g milk chocolate 180g cream 20g butter Note: This recipe uses a Bundt tin. METHOD Preheat the oven to 180°C, and butter your Bundt tin. Cake: In a bowl, whisk cream, butter, vanilla essence, and castor sugar together until soft and fluffy. Add in condensed milk and beat until well combined. In a separate bowl, sift together flour and baking power. Fold this into the condensed milk mixture with a spatula. Mix the chopped Oreos into this. Fill your buttered Bundt tin with the batter, even it out, and put it in the oven for 25 minutes. Chocolate Ganache: Boil your cream. Take it off the heat, mix in your milk chocolate and butter. Take your cake out of the oven, let it cool, and pour the ganache on top. Top with Oreos.

It’s called CharLOTte Russe for a reason – ‘cos just like Rohan, by the end of it you’d want the entire cake to yourself, too! :P Catch the final episode of the #OreoReciPic Challenge: The Recreation Special, to find out if Pooja Dhingra and Rohan Joshi could nail Rachna Sharma’s Oreo Charlotte Russe, with just a picture! If you want to try making this delicious cake, here’s how you can: INGREDIENTS Oreo Lady Fingers: 10 crushed Oreos 4 eggs 125g sugar 125g all-purpose flour 5g Cadbury cocoa powder Filling: 150g whipped cream 75g cream cheese 1tbsp gelatin 7-8 chopped Oreos Jelly: Your preferred brand and flavour of fruit jelly Note: This recipe requires a baking ring. METHOD Preheat the oven to 180°C. Oreo Lady Fingers: Remove the cream from the Oreos and crush them into a fine powder. For the meringue, beat the egg whites with 75g sugar until peaks are stiff. Set aside. Mix 50g sugar with the egg yolks, and beat until fluffy. Gently fold some of the meringue into this mix. Continue mixing as you add the all-purpose flour and Cadbury cocoa powder. Add the rest of the meringue in, keep folding as you add in the crushed Oreos. Add batter to a piping bag and pipe onto a baking tray, in 2” cylindrical shapes for the sides of the cake. Dust cocoa powder onto the lady fingers. For the base of the cake, pipe your batter into a ring. Dust cocoa powder onto it. Bake the lady fingers at 180° for 10-12 minutes. Once they’re out of the oven, trim the edges off the sides, place the ring on top of the base, and stack the sides around it. Filling: Fold the whipped cream in with the cream cheese and the gelatin. Add the chopped Oreos and fold them in. Add the mousse to the ring lined with the lady fingers. Set in the freezer for 15 minutes. Jelly: Once the mousse has set, pour the jelly on top of the cake, set in the freezer for 1 hour, and garnish.