Coffee Cream Whoopie Cookies are delightful, crispy vanilla cake moons, generously sandwiched between a creamy blend of coffee cream and custard, and elegantly topped with flaked almonds for an extra satisfying crunch.
| INGREDIENTS | WEIGHT |
|---|---|
| COOKIES | |
| Classic Crème Muffin Mix | 1.000kg |
| Egg | 0.360kg |
| Water | 0.210kg |
| Oil | 0.300kg |
| COFFEE CUSTARD CREAM | |
| RAP Instant Custard Mix | 0.500kg |
| Cold Water | 1.250kg |
| Coffee Flavour | 0.005kg |
| Whipped Cream | 0.500kg |
| TOPPING | |
| Flaked Almonds | |
| Icing Sugar |
102792 Classic Crème Muffin Mix 15kg; 16581 RAP Instant Custard Mix 15kg
Place muffin mix, egg and water into a bowl.
Using a paddle, mix on slow speed for 1 minute. Scrape bowl.
Mix for a further 3 minutes on medium speed.
Add oil to bowl and blend on low speed for 2 minutes.
Using a piping bag fitted with a plain tip nozzle, pipe bulbs of the batter onto a baking tray lined with baking paper ( approximately 2030g in weight and 34cm diameter).
Bake whoopie cookies at 190°C until lightly golden.
Transfer to wire rack to cool.
Combine water and custard mix in a bowl.
Using a whisk, blend on slow speed for 1 minute. Scrape bowl.
Add coffee flavour and whisk on high speed for 5 minutes.
Leave to stand for 5 minutes.
Fold in whipped cream and put aside in fridge until cookies are cooled.
Using a piping bag fitted with a star tube, pipe rosettes of coffee custard cream on the flat surface of the cookie, sprinkle lightly with flaked almonds, then top with another cookie.
Finish with a dusting of icing sugar.
