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Cookie dough "buttercream"

Amos_Schorr_168815

I'm planning on making a Momofuku Milk Bar style cake. Three layers of rich, dark chocolate cake, moistened with an espresso syrup, sandwiching a cookie dough buttercream and brownie chunks. Pure, unadulterated, delicious diabetes.

I had this idea for cookie dough frosting (which I found actually exists after a quick google), but I hate those "food safe cookie dough" recipes that don't use eggs, because they're just not good. So my idea is to take a regular cookie dough recipe, cut the amount of flour significantly, and pasteurize the eggs myself in a double boiler while whisking aggressively to get them all fluffy and expanded in volume while being food safe. (I've done this before to make a schichttorte, which I highly recommend making, incidentally.)

I don't plan on this having the same consistency as buttercream, as I want it to sort of be a hybrid between the two. Does it seem like this should work, or am I being unrealistic?

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fisher23

Sounds great. Christina Tosi has some very good recipes. The frosting sounds great, chocolate chip cookie frosting, yum. You could pasturize the egg via sous vide? Please share some pictures when you make it.

Amos_Schorr_168815

In-shell pasteurization would be a much better idea, yes. I guess I can always whip them up afterward. Or should I use my siphon? That might be ideal.... I'm having a lot of ideas here and I don't know if any of them will work. I started as a baker, and it's still probably my specialty. I know people say it's more a science than "regular" cooking, but I don't really buy that. It's all just trial and error.

And I'm in love Christina Tosi, but this isn't one of hers, I'm just applying her technique for layer cakes. Which is awesome. In case you don't know, basically, you take a springform pan and use it to cut out a couple rounds from a sheet cake. Then, you line the vertical part of the pan with acetate. You take a layer of cake, moisten it a bit with some juice or syrup, add a smooth and creamy filling and a not-so-smooth/creamy filling (for texture). Then you do it all again. And then you do it one more time. Then put the cake in the freezer overnight to solidify so everything stays in the right place.

If I execute properly, this will probably be the greatest cake in existence. I wanted to go a little fancier, but the person I'm making this for has very simple tastes due to being a little girl.

fisher23

I don't think I would use a siphon for this. I was thinking about it and I make a flour based frosting. Thinking of a reverse buttercream. Mix 245 gm whole milk with 39 gm flour and cook over medium heat whisking the entire time until thick like pudding, remove from heat and cool to room temperature. Then cream the butter with icing sugar, add the pasteurized egg, a pinch of salt, vanilla extract and the flour mixture. If you want chocolate chips or shavings I think I would add them at the end as to not break them to much. It's my thinking of a cross between cookie dough and frosting. Or mix everything except the butter and add the butter at the end to make a regular buttercream. The butter at the end would make a lighter frosting. Just my thoughts.

Amos_Schorr_168815

That's quite similar to what I was thinking of. I just think using a siphon for the pasteurized egg would help the frosting stay light, but I don't have much siphon experience, so if I'm not right about that, definitely let me know. And I'll definitely add the butter at the end to make it more like a buttercream.