Ingredients for 1 servings:
- 150 g white chocolate
- 100 g butter
- 180 g sugar
- 1 tsp vanilla extract
- ½ tsp salt
- 2 eggs
- 250 g flour
- 1 tsp baking powder
- 1 tsp baking soda
- 75 g natural yogurt, 3.5%
- some milk
- 100 g white chocolate
- 70 g butter
- 200 g cream cheese, natural
- 2 packets of vanilla sugar
- 1 pinch of salt
- 250 g apricot(s), dried
- 75 g natural yogurt, 3.5%
- Chocolate shavings, white
Instructions
Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 36 minutes; Total time approx. 2 hours 16 minutes
approx. 17 whoopies
Preheat the oven to 150 degrees Celsius (convection oven). Line three baking sheets with parchment paper. For the dough, break the chocolate into pieces and melt in the microwave at 600 watts for about 2 minutes. Place the softened butter in a mixing bowl and beat it together with the sugar, vanilla extract, and salt until fluffy. Gradually beat in the eggs. Then stir in the chocolate, tablespoon at a time. Combine the flour, baking powder, and baking soda and sift in. Add the yogurt. Mix everything together until a smooth batter forms. If the batter is too thick, stir in a little milk. Using an ice cream scoop, place mounds of dough on each baking sheet, spacing them as far apart as possible. This makes about 34 cookies. Place each baking sheet on the middle rack of the oven for about 12 minutes, until the cookies are cooked but still soft. Remove the cookies and let them cool on a wire rack. For the filling, break up the chocolate and melt it in the microwave, along with the butter. Whisk the cream cheese with the vanilla sugar and salt. Stir in the chocolate-butter mixture, tablespoon at a time. Finely chop the apricots and stir in. Add the yogurt and mix everything together. Refrigerate the filling for at least 1 hour before serving. Spread the cream on the smooth sides of half of the cakes. Place the remaining cakes on top and press down lightly. Roll the whoopie pastries in a bowl sprinkled with white chocolate shavings and serve.



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