Chocolate and pistachio whoopies, also known as whoopie pies, are wonderful American-origin treats made of two small cakes joined by a delicious cream, with a special texture that is somewhere between a cake and a cookie.
The originals are filled with marshmallow cream and I will try them someday, but today my gluten-free Whoopies are filled with a pistachio ganache. Chocolate and pistachio, a foolproof and very delicious combination!
Lastly, they are very easy to make, and you won’t need any molds. Shall we see how to prepare them?
- Difficulty: Easy
- Cost: Cheap
- Rest time: 1 Hour
- Preparation time: 45 Minutes
- Portions: 15/20
- Cooking methods: Oven
- Cuisine: American
- Seasonality: All seasons
Ingredients
- 1 3/4 cups gluten-free flour (I use Nutrifree all-purpose mix)
- 1/2 cup unsweetened cocoa powder
- 1/2 packet baking powder
- 1 pinch baking soda
- 2/3 cup sugar
- 2/3 cup butter (at room temperature)
- 2 egg yolks
- 1/2 cup whole milk
- 1 tbsp lemon juice (for the buttermilk)
- 1 tsp vanilla
- 4 1/4 oz white chocolate
- 1/2 cup heavy cream
- 2/3 cup pistachio spread
Tools
- parchment paper
- Baking tray
- Bowls
- Small pot
Steps
Start by preparing the filling because it needs to cool.
Chop the white chocolate and put it in a bowl.
In a small pot, bring the cream to a simmer, then pour it over the chocolate and mix with a whisk, the chocolate will completely melt and you will have a uniform cream.
Let it cool slightly and then combine with the pistachio spread. Cover with a piece of plastic wrap and once at room temperature, store in the refrigerator.
Meanwhile, prepare the small cakes.
Mix flour, cocoa, baking powder, and baking soda.Warm the milk, it should be lukewarm, add the lemon juice, stir and let it rest for about ten minutes. The milk will form small clumps and you will have obtained the buttermilk.
Work the soft butter with the sugar and vanilla, then add the egg yolks.
Add the buttermilk and flour, alternating them.
You will get a soft and workable dough.
Shape small balls, little meatballs, place them well-spaced on the oven tray lined with parchment paper, then gently flatten them with your hands.
Bake at 375 degrees Fahrenheit for 10 minutes, remove from the oven and let them cool completely before removing them from the tray.
Take the now cold ganache and whip it with electric beaters, then put the cream into a piping bag. Fill one small cake and pair it with another, continue until done.
Let them rest for at least an hour in the refrigerator.
👉 keep the whoopies in the refrigerator
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