Hearty Whoopies with parmesan cream

AUTHOR
Bo Carpenter
DIFFICULTY
very easy
RATING
3 1
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 15
  • 80 g Parmesan cheese
  • 70 g Whipped cream
  • 40 g soft butter
  • 70 g Flour
  • 1 coated Tsp Baking Powder
  • 1 egg (size M)
  • baking paper
  • 7-10 Tbsp Disposable piping bag

Directions

  1. 1

    Grate parmesan. Boil up the cream. Melt 40 g Parmesan cheese in it while stirring. Let the cheese cream cool down and put it in a cool place for at least 2 hours. Stir the cream occasionally

  2. 2

    Mix the butter in pieces and the remaining parmesan. Mix flour and baking powder and stir into the parmesan butter with the egg. Pour the dough into a piping bag with a medium perforated spout. Spray onto 2 baking trays lined with baking paper about 15 circles each (each about 2 cm Ø). Smooth the surface with a brush dipped in cold water or with your finger

  3. 3

    Bake the whoopies one by one in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 10 minutes until golden brown. Take out and let cool down

  4. 4

    Pour the cheese cream into a piping bag with a small perforated spout. Spray some parmesan cream on about half of the biscuits. Put the rest of the Whoopies on top and press down lightly. Keep cool until serving

  5. 5

    waiting time approx. 1 1/2 hours

Nutrition Facts

KCAL
80 kcal
CARBS
4 g
FATS
6 g
PROTEINS
3 g