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Coconut Dream Whoopie (Created by Beverley Dunkley – Head of CHOCOLATE ACADEMY™ centre United Kingdom & Julie Sharp - Technical and development Chef - CHOCOLATE ACADEMY™ centre United Kingdom)

Cake

Ingredients Preparation
115 g soft butter
210 g dark sugar
Mix butter and sugar till fluffy.
1 egg
3 ml vanilla extract
Add and mix briefly.
200 g self-raising flour
60 g Callebaut® cocoa powder CP
pinch of salt
In a seperate bowl, mix the flour, cocoa powder and salt.
240 ml milk Alternately add the dry ingredients and the milk until everything is blended.
Line a baking tray with baking paper. Put the batter into a piping bag, snip the bottom edge off and pipe onto the baking tray in small circles of 4 cm, leaving some space around each, since they run out a bit during the baking. Bake at 150°C for about 10 to 12 minutes till done.

Filling

Ingredients Preparation
300 g Callebaut® Tintoretto Coconut FNF-L0040CO
2 tbsp coconut slivers
1 tbsp milk
Beat the coconut filling and the milk at high speed till smooth. Add the coconut slivers and mix briefly.
Pipe a thick layer of filling onto the lower part of the whoopie and place the upper part on top. Press lightly and roll the sides through the coconut slivers.

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