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Pink Lady® Saint Valentine’s Day Whoopies

  • Easy
  • 30 min
  • 10 min
  • 6 Servings

Ingrédients

  • For the chocolate biscuits
    • 85 g de farine
    • 1 pinch of de sel
    • 40 g de beurre à  température ambiante
    • 30 g de sucre en poudre
    • 1 packet de sucre vanillé
    • 20 g d'oeuf battu
    • 1 1/4 packet de levure chimique
    • 1 ½ tsp de bicarbonate
    • 10 g de cacao non sucré
    • 85 ml de lait fermenté (lait ribot), ou yaourt liquide non sucré
  • For the soft apple centre
    • 1 pomme Pink Lady®
    • 1 half ½ gousse de vanille
    • 10 g de sucre glace
    • 1 tbsp jus de citron
    • 125 g de mascarpone
  • For the vanilla whoopies biscuits
    • 85 g de farine
    • 1 pinch of de sel
    • 1 A quarter of a tsp / 1/4 tsp de poudre de vanille
    • 40 g de beurre à  température ambiante
    • 30 g de sucre en poudre
    • 1 packet de sucre vanillé
    • 20 g d'oeuf battu
    • 1 1/4 packet de levure chimique
    • 1 ½ tsp de bicarbonate
    • 85 ml de lait fermenté (lait ribot), ou yaourt liquide non sucré
  • For the spiced custard
    • 15 g de farine
    • 1 jaune d'oeuf
    • 40 ml de lait
    • 4 g de sucre en poudre
    • 20 g d'oeuf battu
    • 1 A quarter of a tsp / 1/4 tsp de mélange pour pain d´épices
  • For the caramelised apples
    • 1 half ½ pomme Pink Lady®
    • 1 tbsp jus de citron
    • 1 tbsp de sucre en poudre

Étapes

Step 1/5 : For the chocolate biscuits

  • Preheat the oven to 180°C.
  • Beat the butter, sugar, vanilla sugar and salt until the mixture is white, then add the egg.
  • Add the buttermilk and beat.
  • In a bowl apart, mix the flour, baking powder, bicarbonate and cocoa together. Then gradually incorporate to the liquid mixture.
  • Distribute small scoops on a baking sheet covered with baking paper.
  • Bake at 180°C for approx. 10 minutes and then leave to cool on a cooling rack.

Step 2/5 : For the soft apple centre

  • Peel and finely dice a Pink Lady® apple and pour over the lemon juice.
  • Slice the vanilla pod in two (lengthways) and scrape out the seeds.
  • Cook the apples, vanilla and a dessert spoon of water in a saucepan (with the lid on) for approx. 10 minutes. Remove the lid near the end of cooking to allow the water to evaporate.
  • Reduce the apples to a purée using a stick blender, then leave to cool.
  • ‘Relax’ the mascarpone by beating in the icing sugar and a little of the cold apple purée. Add the purée little by little until you obtain a fairly dense mixture.
  • Spoon the apple-mascarpone cream onto the flat side of a whoopee biscuit and then complete the ‘sandwich’ by sticking the flat side of another to the cream. Repeat until you had made all six whoopies.

Step 3/5 : For the vanilla whoopies biscuits

  • Preheat the oven to 180°C.
  • Beat the butter, sugar, vanilla sugar and salt until the mixture is white, then add the egg.
  • Add the buttermilk and beat.
  • In a bowl apart, mix the flour, baking powder, bicarbonate and vanilla together. Then gradually incorporate to the liquid mixture.
  • Distribute small scoops on a baking sheet covered with baking paper.
  • Bake at 180°C for approx. 10 minutes and then leave to cool on a cooling rack.

Step 4/5 : For the spiced custard

  • Beat the flour sugar and eggs together.
  • Pour this mixture into a pan with the mixed spice.
  • Cook on a low heat adding the milk gradually and stirring constantly. Remove from the heat as soon as it reaches boiling point.
  • Pour the custard into a bowl and leave to cool. Then refrigerate for two hours at least.

Step 5/5 : For the caramelised apples

  • Peel and finely dice a Pink Lady® apple and pour over the lemon juice.
  • Cook the apples, vanilla and a dessert spoon of water in a saucepan (with the lid on) for approx. 5 minutes.
  • Add the sugar and turn up the heat to caramelise the apples, stirring constantly. Remove from the heat when the apples turn an amber colour.
  • Blend and leave the caramelised apple purée to cool.
  • Gradually add the custard to the apple puree while stirring constantly. The consistency should be fairly dense.
  • Spoon the caramelised apple-spiced custard cream onto the flat side of a whoopee biscuit and then compete the ‘sandwich’ by sticking the flat side of another biscuit to the cream. Repeat until you had made all six whoopies.
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