Hi chefs
I am trying to reproduce a delicious pastry i have eaten from a pastry shop.
While i found that they use a cookie flavored buttercream and a cocoa spongecake i am still stuck on how to make
the chocolate layer. Actually its chocolate cream (probably chocolate fudge icing) mixed with cookie crumbs.
the dessert is built like that : sponge ,choco layer, buttercream, sponge ,choco layer, buttercream and a dollop of choco layer on the top
The major problem is that the moisture inside the creams i make are not very soft while in refrigeretor and also moisten the cookie crumbs
Could anyone help me on how to make that cream and what kind of cookies should i use?It would be perfect for a lot of pastries :-)
(I actually use to make sponge cake baked with streusel which is a good estimate but not as good as that choco layer as far as crispiness is concerned)
