Emmanuel Duverneau

1: Preheat oven to 425°.

2: Separate Oreo insides from the cookies and place into 2 separate bowls.

3: In a food processor, grind Oreo cookies until the crumbs look like sand.

4: In a small bowl, sift together flour, cocoa, salt and Oreo crumbs.

5: In a small saucepan combine water and butter. Bring to a simmer until the butter is melted.

6: Turn off heat and add flour mixture, mixing until combined. Stir in eggs.

7: Put cookie mixture into a pastry bag with a star tip.

8: On a prepared baking sheet, pipe spiral cookies about 2 1/2 inches in diameter (approximately 12 cookies).

9: Bake for 20 to 25 minutes until slightly crispy.

10: While the cookies are baking, make the filling by mixing butter, vanilla and shortening together on high speed until fluffy and light.

11: Gradually add in powdered sugar on low speed, then add the cream from the Oreos.

12: Transfer filling to a pastry bag with a round tip.

13: When cookies are slightly cooled, toss in sugar.

14: Turn half of the churro cookies over, and pipe the cream filling onto them.

15: Place the other half of the churro cookie on top and enjoy.