Lemon Whoopies (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
150 g soft butter
140 g caster sugar
Mix butter and sugar till fluffy.
1 egg
1 egg yolk
1 tsp vanilla extract
zest of 1⁄2 lemon
Add and mix briefly.
280 g self-raising flour
125 ml milk
Alternately add the flour 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
230 g soft butter
200 g icing sugar
Mix until everything is blended.
685 g white chocolate Callebaut® Select W2NV
1/2 lemon juice
Add the melted chocolate and gradually add the lemon juice. Mix at high speed till fluffy.
Callebaut® chocolate pencils Rubens CHD-PC-13989 Spread a large dollop of filling on the lower half of the whoopie and place the upper part on top.
Decorate with a chocolate pencil.