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Categories:
butter powdered sugar baking powder salt egg vanilla powder flour milk cream liquid dark chocolate whipped cream raspberries
Viewed: 37 - Published at: 6 months agoIngredients
- 5 1/4 tablespoons butter soft
- 1 2/3 cups powdered sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 egg
- 1 teaspoon vanilla powder
- 2 1/16 cups flour
- 1/2 cup milk fermented, or buttermilk
- 3 tablespoons cream liquid, 38% fat
- 4 1/4 tablespoons dark chocolate
- 1 1/2 cups whipped cream cold, 38% fat
- 1 5/8 cups raspberries
Method
- Preheat oven to 175 ° C.
- In a bowl, beat the butter for 30 seconds. Add powdered sugar, baking powder, and salt. Continue beating.
- In a bowl, beat the egg and vanilla. Add to mixture. Add fermented milk and flour alternately. Beat well after each addition.
- Using a teaspoon place small heaps of dough on a baking sheet lined with parchment paper. Space out enough so they don't stick together when cooking.
- Bake for 7-8 minutes. Cool on a wire rack.
- Boil the cream, take it off the heat, and add the chopped chocolate. Mix to a smooth ganache. Let cool at room temperature. Add the cold cream, mix and store in a cool place.
- Fill a pastry bag with a fluted tip with chocolate ganache.
- Cut the raspberries in halves and place them on the whoopies, pipe the ganache between the raspberries using a pastry bag.
- Gently cover the whoopie with another whoopie obtain this delicious sweet sandwich.
- Store in the refrigerator for up to 2 days.
