Whoopee Pies by Liza Glinskaya🍪

🍪Whoopie pies
🍪Biscuit (calculation for 24 halves):
200 ml milk (6.7 fl.oz, 2.5-3.2%)
100 g eggs (2 eggs)
300 g flour (10.7 oz)
160 g sugar (5.7 oz)
10 g baking powder (0.4 oz)
60 g cocoa powder (2 oz)
1/3 tsp. salt
🍪Prepare the biscuit.
1. Turn on the oven to 340F, no fan.
2. Combine the flour, baking powder, and salt, and add the cocoa powder, sifting it through a sieve. Stir to combine.
3. Mix eggs with milk and sugar so sugar dissolves.
4. Add the dry ingredients and mix until smooth.
5. Transfer the batter to a pastry bag and pipe the cookies onto a parchment lined baking tray.
6. Send to bake in an oven preheated to 340F for 12 minutes.
7. Leave to cool.
😋Cream:
350 ml cream (12 fl.oz, 30% fat)
50 g powdered sugar (1.8 oz)
4 g gelatin + 20 ml water (0.1 oz + 0.6 oz)
zest of one orange
😋 Prepare the cream.
1. Soak the gelatin in room temperature water and leave to swell for 10-15 minutes.
2. Remove the zest from the orange, combine with the cream and warm to 120-140F.
3. Add the gelatin to the cream, stir and strain.
4. Add the powdered sugar, stir and cover with clingfilm.
5. Place in refrigerator for at least 6 hours.
🍪Pick up the cakes.
1. Whisk the cream until sturdy peaks.
2. Transfer to a pastry bag with the closed star nozzle.
3. Find identical halves.
4. Pipe the cream onto one of the halves and cover with the other.
5. Place the cakes in the refrigerator for at least 1 hour.
6. Sprinkle with a thin layer of powdered sugar.