Using a knife, separate the cream from the cookies, and place them in two separate bowls.
3. Step
Crush cookies in a blender or a food processor until fine. Set aside.
4. Step
In a pot over low heat, combine egg yolks, half & half, sugar, and cornstarch. Turn the heat up to medium-high, whisking constantly to prevent any lumps.
5. Step
Once the mixture starts to thicken, add in half of the cookie cream, stirring until smooth.
6. Step
Transfer the cream mixture into a bowl, covering the top with plastic wrap and pressing the wrap down onto the surface of the cream to prevent a skin from forming. Chill.
7. Step
In a pot, combine the water and butter, bringing it to a boil. Add the flour and ½ cup (40 grams) of the crushed cookie mixture, stirring until the dough comes together in a ball. Remove from heat.
8. Step
Add in the eggs one a time, stirring until the dough becomes a paste.
9. Step
Transfer the dough into a piping bag with a large round tip.
10. Step
On a baking sheet lined with parchment paper, pipe 1-inch mounds.
11. Step
Bake for 20-25 minutes until the pastry has risen considerably and the insides are dry.
12. Step
Transfer the chilled pastry cream into a piping bag with a small tip.
13. Step
Poke a hole in the center of the bottom of each cream puff and fill each puff with the pastry cream.
14. Step
Microwave the remaining cookie cream for 30 seconds, stirring until smooth.
15. Step
Dip the top of each filled cream puff into the cookie cream, dripping off any excess.
16. Step
Sprinkle any remaining cookies crumbs on top of each cream puff.
