Chocolate whoopie pies with toffee cream

105 minutes

1.

For the 300 g filling Chop the caramel candies. Bring to the boil with the cream while stirring. Approx. Simmer for 10 minutes until the candies are dissolved. Let the toffee cream cool in a mixing bowl. Approx. Chill for 2 hours.

2.

Preheat the oven (electric stove: 200 ° C / convection: 175 ° C / gas: see manufacturer). Melt the butter for the dough and let it cool down a little. Mix the flour, sugar, cocoa, vanilla sugar, a pinch of salt and baking powder.

3.

Finely chop the chocolate. Beat eggs with the whisk of the mixer until creamy. Pour in the liquid butter while stirring. First stir in the flour mixture, then the chocolate.

4.

Line a baking sheet with parchment paper. Place 13–14 piles of dough on the tray with a little space between them (they run apart when baking). Bake in the hot oven for about 10 minutes until the edges form a light crust.

5.

Remove. First cool on the baking sheet for about 5 minutes, then pull off the baking sheet together with the paper and allow to cool. Bake a total of 40 whoopie halves from the dough.

6.

Halve the toffee cream, whisk each creamy and pour in 1 packet of cream stabilizer. Finely chop 50 g caramel candies and fold into both toffee creams. Fill into a piping bag with a large perforated nozzle.

7.

Spray onto the smooth underside of approx. 20 whoopie halves. Place the remaining halves on top with the flat side as a lid. Min. Chill for 30 minutes.

8.

Roughly chop the couverture, melt in a hot water bath and let cool down a little. Roughly chop the hazelnuts. Put a small dollop of couverture on each whoopie pie and add nutssprinkle. Chill until ready to serve.