Servings: 30 portions
Equipment
- Piping Bag
- Whisk
- Oven
- Sieve
- Silicone Baking Mat
Ingredients
Part 1: Pies
- 500 g Butter
- 600 g Valrhona Guanaja 70% Dark Chocolate Baking Feves
- 12 Eggs
- 900 g Caster Sugar
- 265 g Self Raising Flour
- 260 g deZaan Holland Crimson Red 22/24% Dutched Cocoa Powder
- 6 g Baking Powder
Part 2: Vanilla Buttercream
- 125 g Egg Whites
- 350 g Caster Sugar
- 30 g Allez Belgian Glucose Syrup
- 102 g Water
- 500 g Softened Butter
- 5 g Vanilla Essence
Instructions
Part 1: Method
- Melt the 600 g Valrhona Guanaja 70% Dark Chocolate Baking Feves and butter together to 40°C.
- Whisk the eggs and sugar at full speed for 5 minutes until thick white sabayon.
- Sieve the flour, 260 g deZaan Holland Crimson Red 22/24% Dutched Cocoa Powder and baking powder.
- Pour the chocolate butter mix into the sabayon by hand with a whisk gently.
- Then, mix the dry ingredients with a spatula and place the mix in a piping bag.
- Note: Leave aside in a bag for 10 minutes before piping for the mix to settle. Otherwise, it will be too big when baking. After 10 minutes you can pipe them. Make sure to pipe on a silpat mat and not a paper.
- Bake at 170°C for 10 minutes.
Part 2: Method
- Cook sugar water and 30 g Allez Belgian Glucose Syrup to 121°C. Ensure this is well mixed and no sugar crystal is present on the sides of the pan before cooking.
- Once sugar reaches 110°C, whisk white on full speed.
- Once sugar is at 121°C, pour onto whites. Make sure to slow down the speed when adding sugar.
- Whisk meringue until cold, then add the softened butter (butter to be softened in microwave first), vanilla essence and whisk until thick.
- Once whoopie pies have been filled with buttercream, place in a sealed container.
- Note: This must be served at room temperature.