Whoopies with Nesquik and Stracciatella Cream
Category: Desserts
Servings: 15
Ingredients:
| Ingredient | Quantity |
|---|---|
| Nesquik | 140g |
| All-purpose flour (00 flour) | 300g |
| Butter (softened) | 180g |
| Natural yogurt (plain) | 100g |
| Sugar | 60g |
| Dark chocolate (for melting) | 40g |
| Eggs | 1 |
| Baking powder | 8g |
| Salt (fine) | 1 pinch |
| Heavy cream (for whipping) | 350g |
| Dark chocolate chips | 200g |
| Sweetened condensed milk (Nestlé) | 180g |
| Gelatin sheets | 8g |
| Wildflower honey | 1 tsp |
| Vanillin (vanilla powder) | ½ tsp |
Instructions:
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Prepare the Nesquik Biscuits: Start by preheating your oven to 180°C (or 160°C if using a fan-forced oven). In a large mixing bowl, sift together the Nesquik, all-purpose flour, and baking powder, then add a pinch of salt. Mix the dry ingredients together well.
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Add the egg and whisk to combine. Then, pour in the natural yogurt while continuing to whisk. Once fully absorbed, add the sifted Nesquik mixture and blend everything together to form a smooth batter.
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Next, melt the dark chocolate in the microwave, then add it to the batter, stirring until everything is well combined and the mixture is smooth.
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Form the Biscuits: Transfer the batter to a piping bag fitted with a 2 cm plain nozzle. On a baking tray lined with parchment paper, pipe out small dollops of batter, each about 4 cm in diameter, leaving some space between them. You should aim for about 15 small, slightly domed blobs.
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Bake the Biscuits: Place the tray in the preheated oven and bake for about 13-14 minutes at 180°C (or 10 minutes at 160°C in a fan oven), until the biscuits are lightly golden. Once done, remove them from the oven and transfer them to a wire rack to cool completely.
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Prepare the Stracciatella Cream: While the biscuits cool, start preparing the stracciatella cream. First, soak the gelatin sheets in cold water for about 10 minutes. Once softened, squeeze out any excess water, then dissolve the gelatin in 50 ml of the heavy cream that you’ve heated slightly in the microwave.
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In the bowl of a stand mixer, combine the sweetened condensed milk, the gelatin-infused cream, and vanillin. Whisk on medium-high speed for about 5 minutes, until the mixture thickens.
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Once the cream has stiffened, transfer it to a bowl, cover with plastic wrap, and refrigerate to set while the biscuits finish cooling.
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Assemble the Whoopies: Once the biscuits have completely cooled, take the cream from the fridge. With a sharp knife, roughly chop the dark chocolate chips.
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Transfer the stracciatella cream to a piping bag with a plain nozzle, or simply cut the tip off the piping bag. Pipe a generous amount of cream onto the flat side of one biscuit. Top it with another biscuit, flat side down, to create a sandwich.
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Serve and Enjoy: Repeat this process until all the biscuits and cream are used up. Serve your delicious Whoopies with Nesquik and Stracciatella Cream right away, or store them in an airtight container for later enjoyment.
These treats are sure to be a hit at your next gathering, combining the rich flavors of Nesquik with a smooth, decadent stracciatella cream for a delightful dessert experience. Enjoy!
