In a medium-sized mixing bowl, whisk together sugar, flour, and salt.
Whisk in egg yolks until fully combined.
In a medium-sized saucepan, heat milk on medium heat until hot but not boiling.
Vigorously whisk milk into other ingredients a little bit at a time.
Using a fine wire mesh strainer, strain the resulting liquid back into the saucepan.
Return the saucepan to medium heat, and stir to thicken.
Keep stirring until large bubbles form.
Cook for one more minute and then remove from the heat.
Mix in the vanilla.
Mix in powdered Oreos.
Cool to room temperature and then refrigerate until ready to use (up to two days).
Pâte à Choux Instructions
Preheat oven to 375 F.
In a saucepan on medium heat, bring water, butter, sugar, and salt to a simmer.
When all of the butter has completely melted, add the flour all at once, and stir for about 2 minutes. During this time, a film of starch will form on the bottom of your pan. Do not try to incorporate that starch back into the dough. You do not want that in your finished product.
Transfer the hot flour mixture to the bowl of a stand mixer and mix on medium speed until the bowl feels just warmer than room temperature (no longer piping hot).
Mix in the eggs, one at a time, until fully combined.
Pipe five inch éclairs using a star tip with as many fine teeth as possible, like the Wilton 4b tip. The extra ridges help reduce cracking.
Bake for 20 minutes.
Reduce heat to 350 F and bake for another 20 minutes. Look inside any cracks that have formed and see if the inside of the crack is the same golden brown as the outside of the éclair. If it's not, continue to bake until this happens.
Place on a cooling rack to cool.
Glaze and Assembly Instructions
Add milk to powdered sugar 1/2 teaspoon at a time until the glaze is thin enough to spread but not too drippy.
Twist the tops off of the Oreos, place them in a small plastic bag, and crush them with your hands. You can stick the bottoms together and eat them as double-stuffed Oreos!
Slice éclairs in half.
Using a round tip, pipe pastry cream onto the bottoms of the éclairs.
Replace the tops and spread glaze on them.
Sprinkle crushed Oreos over the glaze.
Serve immediately or refrigerate for at most 24 hours.