John Myers
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Whoopies with Two Types of Filling
The perfect whoopies with two types of filling recipe with a picture and simple step-by-step instructions.
Dough:
- 85 g Soft butter
- 200 g Sugar
- 1 Egg
- 1 Pck. Vanilla flavor
- 250 g Flour
- 40 g Baking cocoa
- 1,5 tsp Baking soda
- 1 tsp Salt
- 235 ml Milk
Marshmallow cream:
- 85 g Butter
- 45 g Powdered sugar
- 0,5 Pck. Vanilla flavor
- 60 g Marshmallows
- 100 ml Cream
Peanut Cream:
- 15 g Butter
- 180 g Powdered sugar
- 120 g Peanut butter with “pieces”
- 60 ml Milk
Dough:
- Whip the butter and sugar creamy. Add the egg and vanilla flavor and continue beating until a whitish-creamy mixture has formed. Then only add the cocoa and continue beating.
- Mix the flour, baking soda and salt and stir alternately with the milk into the butter and cocoa mixture. The dough must be shiny and “splash-proof”.
- Preheat the oven to 190 °. Line the tray with parchment paper and spread out other parchment paper and prepare in this way. Pour the dough into a piping bag with a perforated nozzle (approx. 8 mm diameter) and squirt piles approx. 5 – 4 cm apart. Place the tray in the middle of the oven and bake for 10 minutes. Then take it out immediately and let the cookies and parchment paper slide onto a grid to cool down. Let the next baking paper, prepared with sprinkled dough, slide onto the baking sheet and bake them all one after the other.
- Remove the cooled cookies from the paper, halve the amount and turn over to fill and place them in pairs on a surface.
Marshmallow cream:
- Bring the cream to a boil in a saucepan. Immediately turn off the heat and add the marshmallows. Allow to dissolve as much as possible, stirring constantly. Then grind the rest of the cream with the hand blender and mix everything well. Allow to cool slightly.
- Whip the butter, powdered sugar and vanilla flavoring until creamy. Add the cooled marshmallow mixture and whip everything again until a white cream has formed. Fill into a piping bag with a perforated nozzle (approx. 8 mm diameter), close the top and place briefly in the refrigerator.
Peanut Cream:
- Mix the butter, powdered sugar and peanut butter together. Then gradually pour in the milk and keep stirring until the mixture has a creamy consistency. It is advisable not to add all of the milk right away so that the mass does not become too runny. Also fill the cream in a piping bag with a perforated nozzle and briefly put in the refrigerator.
Completion:
- Spray one half of the “couples” with the creams and place the other half on top, pressing down gently. ….. and they can be served …………
- The above-mentioned quantity refers to 1 serving of approx. 36 double-deckers. Then divide both creams into 18 halves each.
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