Chocolate whoopie pies with toffee cream

Name: Chocolate whoopie pies with toffee cream
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 20
Ingredients: 300 g + 50 g soft caramel sweets (e.g. cream moo-moo); 500 g Whipped cream; 75 g Butter; 125 g Flour; 225 g demerara sugar; 50 g Cocoa; 1 package Vanilla sugar; 7-10 Tbsp Salt; 2 coated Tsp Baking Powder; 100 g Dark chocolate; 3 Eggs (Gr. M); 2 packages cream stiffener; 50 g Dark chocolate coating; 30 g Hazelnut kernels; baking paper; 7-10 Tbsp Piping bag

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 20

300 g + 50 g soft caramel sweets (e.g. cream moo-moo)
500 g Whipped cream
75 g Butter
125 g Flour
225 g demerara sugar
50 g Cocoa
1 package Vanilla sugar
7-10 Tbsp Salt
2 coated Tsp Baking Powder
100 g Dark chocolate
3 Eggs (Gr. M)
2 packages cream stiffener
50 g Dark chocolate coating
30 g Hazelnut kernels
baking paper
7-10 Tbsp Piping bag

Directions

1
For the filling, chop 300 g caramel sweets. Boil up with the cream while stirring. Simmer for about 10 minutes until the candies are dissolved. Let the toffee cream cool down in a mixing bowl. Chill for about 2 hours.
2
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). For the dough melt butter and let it cool down a little. Mix flour, sugar, cocoa, vanilla sugar, 1 pinch of salt and baking powder.
3
Finely chop the chocolate. Beat the eggs with the whisk of the mixer until creamy. Add liquid butter while stirring. First stir in flour mixture, then chocolate.
4
Line a baking tray with baking paper. 13-14 Place heaps of dough on the baking tray with a little space between them (they run apart during baking). Bake in a hot oven for about 10 minutes until the edges form a light crust.
5
Take it out. First cool down on the tray for about 5 minutes, then remove from the tray together with the paper, let it cool down. Bake a total of about 40 whoopie halves from the dough.
6
Halve the toffee cream, whip until creamy and allow 1 packet of cream stiffener to trickle in. Finely chop 50 g caramel sweets and fold into both toffee creams. Pour into a piping bag with a large perforated spout.
7
Spray onto the smooth underside of about 20 whoopie halves. Place the remaining halves on top with the flat side as a lid. Chill for at least 30 minutes.
8
Coarsely chop the chocolate coating, melt in a hot water bath and let it cool down a little. Coarsely chop the hazelnuts. Put a small spot of chocolate coating on each Whoopie Pie and sprinkle with nuts. Keep cool until serving.