Vanilla and Chestnut Cream Whoopies are a delicious twist on the classic whoopie pie. These treats consist of soft, cake-like cookies flavored with vanilla, sandwiched around a rich chestnut cream filling. The cookies are made using a vanilla-infused batter that gives them a light and fluffy texture. The chestnut cream filling is prepared by combining sweetened chestnut puree with cream and sometimes mascarpone or butter, creating a smooth and decadent layer. These whoopie pies offer a unique combination of flavors, with the sweet nuttiness of the chestnut complementing the subtle warmth of the vanilla. They are perfect for special occasions or as a delightful afternoon treat.
Preheat the oven to 350°F (180°C). Heat the milk with the split vanilla bean. Remove from the heat and let steep, covered, for 10 minutes.
In a bowl, beat the butter and chestnut cream with the granulated sugar until the mixture lightens. Add the beaten egg in two parts. Mix well.
Add the sifted flour, baking powder, baking soda, and cocoa powder. Gradually pour in the milk and mix.
Preheat the oven to 400°F (200°C). Using a small spoon, form small round mounds of dough, well spaced, on a baking sheet lined with parchment paper. Bake for 12 minutes. Let cool on a wire rack.
Meanwhile, mix the powdered sugar and liquid vanilla with the mascarpone. Fill half of the shells with the vanilla cream and close the whoopies with a second shell. Keep refrigerated until ready to serve.
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Keyword Chestnut, Cream, Vanilla, Vanilla and Chestnut Cream Whoopies, Whoopies