Part 1: Pies (makes 30 portions)
Ingredients
Method- 500g Butter
- 600g Dark Chocolate
- 12 Eggs
- 900g Castor Sugar
- 265g Self Raising Flour
- 260g deZaan Crimson Red Cocoa Powder
- 6g Baking Powder
- Melt the chocolate and butter together to 40°C.
- Whisk the eggs and sugar at full speed for 5 minutes until thick white sabayon.
- Sieve the flour, deZaan Crimson Red 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 to big when baking. After 10 minutes you can pipe them. Make sure to pipe on a slipat mat and not a paper. 6. Bake at 170°C for 10 minutes.
Part 2: Vanilla Buttercream (makes 30 portions)
Ingredients
Method- 125g Egg Whites
- 350g Castor Sugar
- 30g Glucose
- 120g Water
- 500g Soft Butter
- 5g Vanilla Essence
- Cook sugar water and glucose 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.
