You’ll need (makes 12):
(for the dough)
220g full fat milk
9g instant yeast
450g all purpose flour
200g cold butter
(for the filling)
6 dl full fat milk, lukewarm
9 egg yolks
1 egg, whisked
(for the glaze)
4 tbsp icing sugar
1 tbsp milk
3 tbsp icing sugar
1 tbsp cocoa
a splash of boiling water
Start by making the pastry cream. In a saucepan, heat milk until hot. In a bowl, beat egg yolks along with sugar and cornstarch until pale & fluffy. Pour a splash of the hot milk into the yolk mixture and stir. Pour yolk mixture with the milk mixture and turn the heat back on. Keep stirring with a whisk until the pudding has thickened, about 3 minutes. Cover the pudding with plastic foil.
Next, make the dough. Pour milk into a large bowl and sprinkle yeast on top. Let it stand for 5 minutes.
Add flour, egg, sugar and salt and mix in a kitchen machine -using the dough attachment- until it just comes together. On a floured surface, knead the dough for ten minutes until stretchy and smooth. Shape the dough to a rectangle and let it rest for two minutes. Then roll out to a rectangle with a thickness of 7 millimeters.
Cut the cold butter into fine slices and divide over 2/3 of the dough. Fold the left part of the dough to the middle and then the right part to the middle (as illustrated in the pictureq below).
Make a quarter turn and re-roll the dough to a rectangle with 7 mm thickness. Repeat the folding step, then chill the dough for 30 minutes.
Repeat the folding-turning-chilling step 2 more times, ending with a final amount of 3 turns. Chill the finished dough at least 30 minutes before using.
Roll the dough to a rectangle of 20 x 60 cm or 8 x 24 inch. Brush some of the whisked egg yolks from the pastry cream (or fresh egg yolks) over the sides. Spread a thin layer of the pastry cream over the dough, it’s possible that you don’t need all of the pastry cream. Cut the Oreos into chunks, then sprinkle over the cream.
Fold one long side to the other side. Press wel, then slice into 12 equally sized rolls.
Cover two baking sheets with parchment paper, then arrange the rolls onto the baking sheet. Cover and let it rise for another 60 to 70 minutes.
Preheat the oven to 200°C/400°F. Bake the suisse rolls 15 minutes, or until golden brown.
Finally, make the glaze. Stir together icing sugar and milk to a smooth mixture. If it’s too runny, then add some more icing sugar (and vice versa).
Brush rolls with the glaze and sprinkle some extra crunched Oreos on top. These rolls are best eaten on the day itself.