Ingredients
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For the chocolate biscuits
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For the soft apple centre
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For the vanilla whoopies biscuits
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For the spiced custard
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For the caramelised apples
Steps
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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For the chocolate biscuits
- 85 g Flour
- 1 pinch of salt
- 40 g butter (at room temperature)
- 30 g caster sugar
- 1 packet vanilla sugar
- 20 g beaten egg
- 1 1/4 packet baking powder
- 1 ½ tsp of baking soda
- 10 g unsweetened cocoa powder
- 85 ml of buttermilk (lait ribot) or unsweetened liquid yogurt
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For the soft apple centre
- 1 Pink Lady® apple
- 1 half ½ vanilla pod
- 10 g of icing sugar
- 1 tbsp of lemon juice
- 125 g of mascarpone
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For the vanilla whoopies biscuits
- 85 g flour
- 1 pinch of saltl
- 1/4 tsp of vanilla powder
- 40 g butter (at room temperature)
- 30 g caster sugar
- 1 packet vanilla sugar
- 20 g beaten egg
- 1/4 packet baking powder
- ½ tsp of baking soda
- 85 ml of buttermilk (lait ribot) or unsweetened liquid yogurt
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For the spiced custard
- 15 g Flour
- 1 egg yolk
- 40 ml of milk
- 4 g caster sugar
- 20 g beaten eg
- 1/4 tsp mixed spice
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For the caramelised apples
- 1 half ½ Pink Lady® apple
- 1 tbsp lemon juice
- 1 tbsp caster sugar
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