The Grey Stuff Recipe by Disney Parks
Dive into the enchantment of Disney's Beauty and the Beast with this delectable recipe for "The Grey Stuff"! Indulge in this magical treat, "It's Delicious!" that will transport your taste buds straight to the whimsical world of Belle and the Beast!
Ingredients
THE GREY STUFF BY DISNEY
- 12.70 oz (360 g) milk (Very Cold)
- 3.74 oz (106 g) instant vanilla pudding mix (1 packet)
- 15 Oreo Cookies (Not double stuffed)
- 8 oz (227 g) frozen whipped topping, thawed (or my delicious Mascarpone Chantilly below)
- 3 Tbsp (45 g) instant chocolate pudding mix (1.59 oz)
- 12 scalloped sugar cookies (or my favorite no-spread recipe below)
- 2 oz (55 g) edible sugar pearls (For Decoration)
HOMEMADE MASCARPONE CHANTILLY (BETTER THAN COOL WHIP!)
- 8 oz (227 g) Mascarpone cheese
- 1 tsp (5 g) vanilla bean paste
- 8.46 oz (240 g) heavy cream (Very Cold)
- 1.06 oz (30 g) powdered sugar
HOMEMADE SUGAR COOKIES (MY FAVORITE RECIPE!)
- 14.65 oz (415 g) all-purpose flour
- 1/2 Tbsp (6 g) baking powder
- 1/2 tsp (0.75 tsp) sea salt
- 7.95 oz (225 g) butter (Very Cold | Cut into Squares)
- 7.05 oz (200 g) granulated sugar
- 1 tsp (5 g) vanilla bean paste
- 1 egg (Large)
- Food Colorant (Light Grey | Black)
Instructions
THE GREY STUFF BY DISNEY
- In a mixing bowl, beat the cold milk together with the instant vanilla pudding mix, on a medium high speed for 2 minutes until smooth and slightly thickened. Refrigerate for 30 minutes, until firm.12.70 oz milk, 3.74 oz instant vanilla pudding mix
- Add the Oreo cookies to your food processor and pulse until you get a texture like wet sand. Set aside.15 Oreo Cookies
- Take your vanilla pudding out of the refrigerator and fold the crushed Oreo cookies. Mix until combined.
- Add the thawed whipped topping (NOTE: To make your own Chantilly, follow the step below!) and instant chocolate pudding (I believe 1 Tablespoon is sufficient). Mix until combined. Transfer the grey stuff into a Pastry Bag with the star tip. Set aside in the refrigerator.8 oz frozen whipped topping, thawed, 3 Tbsp instant chocolate pudding mix
- When ready to enjoy, pipe the grey stuff onto the scalloped cookies (NOTE: To make your own no-spread sugar cookies, follow the step below!) and top with sugar pearls.12 scalloped sugar cookies, 2 oz edible sugar pearls
- Note from Disney: This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version. As a reminder, while preparing this recipe, please supervise children who are helping or nearby.
MASCARPONE CHANTILLY PREPARATION
- In a mixing bowl, beat the mascarpone cheese together with the vanilla bean paste, on medium high speed until smooth, about 1 minute.8 oz Mascarpone cheese, 1 tsp vanilla bean paste
- Add the heavy cream a splash at a time while beating on medium high speed until light and fluffy, for about 2 minutes. Then, fold the powdered sugar until it is combined. IMPORTANT: Do not over mix! Set aside.8.46 oz heavy cream
- Add your homemade mascarpone chantilly and instant chocolate pudding (I believe 1 Tablespoon is sufficient) to the vanilla pudding/oreo preparation. Mix until combined. Transfer the grey stuff into a Pastry Bag with the star tip on. Set aside in the refrigerator.3 Tbsp instant chocolate pudding mix
- When ready to enjoy, pipe "The Grey Stuff, it's Delicious!" onto your homemade no-spread cookies and top with sugar pearls. Enjoy & Bon Appétit!2 oz edible sugar pearls
SUGAR COOKIE DOUGH PREPARATION
- Place your Large Bonmat on the top of your Large Perforated Baking Sheet. Set Aside.
- 14.65 oz all-purpose flour, 1/2 Tbsp baking powder, 1/2 tsp sea salt
- In the bowl of your stand mixer, with the paddle attachment on, cream the butter together with the sugar and vanilla bean paste. Start on your lowest setting and increase the speed until you reach the desired consistency. About 4 minutes. Scrap the bowl down when necessary.7.95 oz butter, 7.05 oz granulated sugar, 1 tsp vanilla bean paste
- Add the egg and light grey or black colorant. Continue mixing on medium speed until mostly combined, it will curdle, that's normal. IMPORTANT: Do not over mix.1 egg, Food Colorant
- Bring back the speed to the lowest setting and gradually add the dry ingredients. Your dough is ready once it does not stick to the sides of your bowl (about 2 minutes). Scrap the bowl down when necessary. NOTE: Adjust the grey color if necessary.
ASSEMBLY
- Preheat oven to 350F/180C. NOTE: Roll your rolling pin into a bit of flour, before rolling your dough.
- Transfer your dough directly onto your Roul'Pat.
- Roll it into a large square. I like my cookies a 1/4 inch | 0.60 cm thick. Cut your cookie dough using the fluted round dough cutter.
- Place your cookies directly onto the Bonmat well apart.
BAKE!
- Bake for 8 minutes at 350F/180C. (Every oven heats differently, monitor your cookies from 7 minutes). It is ready when they don't look quite done and barely golden around the edge, the top staying soft.
- Once your Sugar Cookies are out of the oven, let them completely cool down as is on your Baking Sheet.
- This recipe makes about 20 cookies using a 3 inch | 8 cm cutter. N.B. These cookies are best stored in a tin box at room temperature. The Chantilly is best stored in the refrigerator up to 2 days.
Video
Special Notes
Nutrition
Nutrition Facts
The Grey Stuff Recipe by Disney Parks
Amount Per Serving
Calories 289
Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 7g44%
Trans Fat 0.01g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 24mg8%
Sodium 222mg10%
Potassium 109mg3%
Carbohydrates 36g12%
Fiber 1g4%
Sugar 25g28%
Protein 3g6%
Vitamin A 337IU7%
Vitamin C 0.1mg0%
Calcium 62mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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