Chocolate whoopies with toffee filling

For 22 pieces
  • 75 g Butter
  • 100 g Dark chocolate
  • 125 g flour
  • 225 g brown sugar
  • 5 0 g cocoa powder
  • 1 packet Bourbon vanilla sugar
  • 1 pinch Salt
  • 2 deleted TL baking powder
  • 3 eggs (size M)
  • 350 g soft caramel candies (cow candies)
  • 500 g Whipped cream
  • 2 packet cream stabilizer
  • 50 g Soft itter couverture
  • 30 g Hazelnut kernels
  • baking paper
105 minutes
light
1.
Melt the butter and let it cool a little. Finely chop the chocolate. Mix the flour, sugar, cocoa, vanilla sugar, salt and baking powder in a bowl
2.
Put the eggs in a mixing bowl and whisk with the whisk of the hand mixer. Slowly pour in the butter and stir in. Stir in flour mixture with the whisk of the hand mixer, at the end add chocolate
3.
With a tablespoon approx. 44 small heaps (mountains) on 3 baking sheets lined with baking paper (approx. 34 x 41 cm). Leave space between the piles as they will diverge during baking. Bake tray by tray one after the other in the preheated oven, middle rack (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 10 minutes
4.
Off take out of the oven and let cool on the trays as they are still soft. Then carefully remove from the baking paper, place on a wire rack and let cool down
5.
Chop 300 g caramel candies and place in a saucepan with the cream. Bring to the boil while stirring (dissolve the caramel) and simmer for about 10 minutes. Put the toffee cream in a mixing bowl and allow to cool. Approx. Chill for 2 hours
6.
Finely chop 50 g caramel candies. Halve the toffee cream and whip one after the other until creamy. Let 1 packet of cream setting agent trickle in at each. Fold in chopped caramel candies. Pour the toffee cream into a piping bag with a large perforated nozzle and spray it in a spiral onto the smooth underside of 22 whoopies. Place the remaining whoopies on top as a lid and chill for at least 30 minutes
7.
Roughly chop the couverture and melt it over a warm water bath. Allow to cool slightly. Roughly chop the hazelnuts. Put a small dollop of couverture on each whoopie and sprinkle with chopped hazelnuts. Chill until serving
8.
Waiting time approx. 2 1/2 hours
1 item approx.:
  • 290 kcal
  • 1270 kJ
  • 3 g protein
  • 16 g fat
  • 31 g carbohydrates

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