Serious Eats: Recipes

Homemade Oreo 'Blizzards'

[Photographs: Sarah Jane Sanders]

Use the crappiest milk, cream, and eggs you can find. Bottom shelf. Good quality dairy and eggs have a wonderful flavor and color that will shine through and, I'm horrified to say, that's not what we're going for here. Also, the Frangelico is non-negotiable for true Blizzard flavor, it doesn't make sense, but trust me on this.

Note: All measurements are in weights, as volume measures can be very imprecise. I strongly recommend using a scale for all pastry projects. Serious Eats' recommended kitchen scale is the Oxo Good Grips Scale with Pull Out Display.

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