I don’t think I’d ever had a whoopie pie until making these ones. I wasn’t even sure exactly what they were meant to be like, apart from knowing what they looked like. Even so, I’d heard of them and seen them online and they were one of those things I’d always thought I’d like to try one day, both eating and making. I was therefore delighted when I picked them for this month’s Random Recipes and We Should Cocoa.
This month Dom at Belleau Kitchen is teaming up with Choclette from Chocolate Log Blog and so we had to pick a book that would have some chocolate recipes in and then randomly pick one of the chocolate recipes. I chose Le Cookie by Mickael Benichou and then my mum picked number 11 which turned out to be Made-in-France Whoopies. Salted caramel is apparently a local speciality in Brittany, where the chef who designed them comes from, but as I don’t like salted caramel and feel it completely ruins a good caramel, my ones are not salted. I therefore couldn’t really call them Made-in-France whoopies any more and have just stuck with chocolate caramel whoopies, which describes them perfectly. However, if you do like salted caramel, then just use salted butter instead of unsalted.
My whoopie pies are nowhere near as pretty as the ones in the book. The mixture should have made 30 shells and 15 whole whoopie pies. I only managed to get 16 shells and 8 whole whoopie pies out of it. They were big and slightly uneven, but still tasted good. The filling would also be great in a macaron and if I had to choose to make these or macarons I would probably choose macarons next time, but I definitely wouldn’t say no to having these again.
Ingredients – Made 8 for me but the recipe said 15
6 eggs, separated
130g plain flour
40g cocoa powder
Ingredients for the filling
100ml single cream
100g chewy toffees + extra to decorate with
25g butter (I used unsalted. Use salted if you want a salted caramel filling)
How to Make Chocolate Caramel Whoopie Pies
- Put the egg whites and sugar in a mixing bowl and whisk until they form stiff peaks.
Beat the egg yolks with a fork to break them up and then fold them into the egg white mixture.
Sift the flour and cocoa into the bowl and fold in as well.
Line the baking trays with baking parchment. I needed 4 trays and baked in 2 batches.
Put the mixture in a piping bag and pipe onto the baking trays, leaving about 4cm between each pie. Alternatively just use a spoon to spoon the mixture onto the trays.
Bake at 190C for 12 minutes. Let the whoopie pies cool on the baking trays.
Start making the mascarpone caramel cream filling while the whoopie pies are baking. Put the cream in a saucepan and heat it up. As soon as bubbles start to form. Add the caramels. Let them melt into the cream, stirring gently. As soon as they have melted, add the butter and let it also melt in. Stir till it is smooth and then put it in a bowl. Leave to cool a little and then put it in the fridge to cool completely.
When the caramel cream has completely cooled, beat in the mascarpone. Spoon the cream onto half of the whoopie pie shell. Add some chopped up caramels and then sandwich together with another whoopie pie shell.