Wednesday, November 23, 2016

Whoopie Pies With Salted Dulce De Leche

I've made some Dulce De Leche for a tart recipe, and still have more than a jar left. So I'll be using it for various recipes using dulce de leche, which I have bookmarked to try for ages. One of it is, Whoopie Pies with Salted Dulce de Leche.

Even though Whoopie Pies are listed as under Cookies, they are really cake-like, and to me, are really little mini cakes. Sandwiched with some filling, they make nice little snacks. The dough for these cookies are really very thick batter, which needs to be refrigerated for 2 hours to firm up before shaping into small balls.



You will need to wet your hands when shaping tablespoons of the thick batter into little rounds and place on a parchment lined baking sheet, spacing them slightly apart, and pressing them down a little. These cookies are baked for just 8-10 minutes until puffed and slightly firm. Leave to cool on pans for 5 minutes, then tranfer to the wire racks to cool completely.

The filling is made of ; butter, confectioners' sugar, a little heavy cream, salt and dulce de leche. I have reduced the amount of the confectioners' sugar to half. I like this filling, as it is not too sweet, even with the dulce de leche, very nice actually.



Spread some filling on the flat side of one cookie and top with another cookie, with flat side on filling. The recipe indicate to refrigerate the whoopie pies for at least 1 hour until the filling is set. But there's really no need for that, the filling is firm enough that it holds very well. Plus we could not wait to taste it right away!



I was expecting these cookies to be on the sweet side, but surprisingly the sweetness is just right. Maybe because I reduced the brown sugar for the batter slightly, by using about 3 tablespoons less than the amount stated in the recipe. The cookies are a little chocolaty bitter and goes perfectly well with the not-so-sweet filling. Very nice! For those who love a sweeter cookie, use the full amount of brown sugar as per the recipe.

I keep the leftovers in the refrigerator and they are as good on the next day.


The Whoopie Pies cookie is soft, chocolaty, moist and perfect with the salted Dulce de Leche filling.


Whoopie Pies With Salted Dulce De Leche
(Home Baked Comfort by Kim Laidlaw)
makes 10 whoopie pies
for the cookies :
6 tbsp (90gm) unsalted butter, at room temperature
1/2 cup (105gm) firmly packed light brown sugar
1 large egg
1 tsp pure vanilla extract
3/4 cup (125gm) all-purpose flour
1/2 cup (45gm) natural cocoa powder
1/2 tsp baking powder
1/4 tsp kosher salt

for the filling :
4 tbsp (60gm) unsalted butter, at room temperature
3/4 cup (90gm) confectioners' sugar
2 tbsp heavy cream
1/4-1/2 tsp kosher salt
1/3 cup (80ml) dulce de leche

To make the cookies, in the bowl of a mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until combined. Add the egg and vanilla and beat until blended. Sift the flour, cocoa, baking soda, and salt into the bowl and beat just until blended. Cover the bowl and refrigerate the dough until firm, about 2 hours.
Space 2 racks evenly in the oven and preheat to 350F (180C). Line 2 baking sheets with parchment.
With dampened hands, shape tablespoonfuls of the dough into balls. Place them firmly on the prepared pans, spacking them slightly apart and squishing them a little. You should have about 20 balls. Bake until the cookies are puffed and slightly firm, 8-10 minutes, rotating the pans about halfway through. Let the cookies cool on the pans for 5 minutes, then transfer to wire racks to cool completely.
While the cookies are cooling, make the filling : In the bowl of a mixer fitted with the paddle attachment, beat the butter and confectioners' sugar on medium-high speed until lightened. Stir in the cream and salt, to taste, on low speed, then stir in the dulce de leche until the filling is smooth.
Spread the flat side of half of the cookies with a big dollop of the filling. Top each with a second cookie, placing the flat side on the filling. Refrigerate until the filling is set, at least 1 hour. Whoopie!


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I'm linking this post with Cookbook Countdown Special : BAKE! hosted by 


Cookbook Countdown is a monthly cooking/baking event, which I'm co-hosting with Emily's Cooking (Makan2) Foray.  Everyone is welcome to join us. How does it work? To summarize, you may select a cookbook from your own cookbook collection, to cook or bake from each month. That selected book shall be your cookbook of the month. You may cook any recipes and as many recipes as you want from your selected book of the month. This is a fabulous way of using your cookbooks at least once! For more information on how to join Cookbook Countdown, please click here. 


Grab a cookbook and join us!

To link to Cookbook Countdown #11, click here
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