Ingredients

Artisto Chocolate spread (black or hazelnut), 100 g butter, 2 eggs, 200 g flour, 100 g sugar, 5 g yeast.

Recipe

STEP 1 :

Preheat the oven th 6-7. To melt the butter. In a bowl, whisk the eggs with the sugar, add the melted butter, flour and baking powder. Mix well to obtain a smooth paste.

STEP 2 :

Form small heaps of dough, about 3 cm in diameter, on a baking sheet lined plate, using a pastry bag. Put in the oven for 10 min, remove the baking sheet from the oven and allow the resulting shells to cool.

STEP 3 :

Place a large nut of ARTISTO chocolate spread in the center of the shell and press on it with a second shell to form a whoopie pie, until the shells are exhausted, then place the whoopies pies in the fridge at least 30 min to freeze the chocolate. Taste the same day.