Recipes

Gemma's Chocolate Whoopee Pies

Gemma's Chocolate Whoopee Pies

     

Batter Ingredients:

240g Standard plain flour
70g unsweetened cocoa butter
1 ½ tsp baking soda
¼ tsp salt
100g butter, softened
175 grams soft dark brown sugar
1 egg
1 tsp vanilla extract
260ml Milk

Berry Compote:

¼ Castor Sugar
2 Tbsp Cold Water
200g Frozen berries (mix)

Vanilla Bean Cream:

200g cream cheese at room temp
50g butter softened
1 cup icing sugar, sifted plus extra for dusting
½ tsp vanilla extract

Method:


Line two baking trays with non-stick baking paper and set aside

To make the batter, sift together flour, cocoa, baking soda and salt into a blow and set side.

In an electric mixer, beat the butter and brown sugar until just combines and then increase speed and eat until light and fluffy, pale in colour and smooth (about 3 minutes).

Add the egg and vanilla extract and beat for another 2 min.

Add half of the dry ingredientsand half the milk and beat on slow speed until just incorporated

Scrape down the sides of the bowl, and then add the remaining dry ingredients and milk. Gently beat until completely combined

Place the mixture into a piping bag fitted with a 1cm plain piping tube and pipe (approx. 20grams) at a time of mixture onto the non-stick baking paper, space about 3 cm apart

Place on tray at a time in a preheated 180 oven and bake for approx. 10 min or until the pies spring back when gently pressed with your finger. Cool on the baking paper and then remove gently and allow to cool completely before filling.

To make berry compote, place sugar and water in a small saucepan over a low heat, stirring until sugar dissolves. Increase heat to high. Bring mixture to the boil. Cook for 3 min or unlit the mixture thicken slights. Remove from heat. Stir in berries. Set aside to cool completely

To make the Vanilla Bean cream, place cream cheese in a medium bowl and beat with electric mixer on high for 1 min. Add butter, icing sugar and vanilla and beat on high until smooth about 3 min.

To assemble the piece, swirl together the vanilla cream and cools compote the pipe or spread a rounded tablespoon of filling on the flat side of half the cakes. Top the remaining cakes. Sift icing sugar over cakes just before serving.

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These recipes have not been tested by MediaWorks NZ or Chelsea Sugar.
 

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