Touchoco and hazelnuts whoopies
IngredientsRecipe for 36 biscuits
For the biscuits
For the chocolate stuffing
Preparation time: 45.00 min
- For the preparationsCrush the hazelnuts, put it on a baking try and roast it in the oven for 4 to 6 minutes. It should lightly golden brown.
- For the biscuitsIn the mixer, work the butter and the sugar on medium speed for 2 to 3 minutes, add the egg, the flour, the baking powder and the cacao. As soon as the mix is smooth add the milk slowly.On a baking tray with a parchement paper and a little bit of Pam spray, make 5cm size discs of dough with a pastry Pocket.Put it in the oven for 15 minutes, and let it cool down. The biscuits must stay a little soft.
- For the stuffingIn a sauce pan warm the milk, pour it on the chocolate, get it smooth and add the butter.Reserve in the fridge by mix sometimes. As soon as the texture is thick enough, add the hazelnuts, and put the stuffing with a pastry pocket between two biscuits.
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