ROOT Whoopie Pie at Sunday Supper
A ROOT inspired Whoopie-pie was one of the delicious desserts served at the Sunday Supper. This event was to benefit The James Beard Foundation and Robert Fulton House’s Culinary Scholarship. Among the array of talented chefs was Emily Luchetti who created the chocolate whoopie pie with ROOT- white chocolate cream; and to prepare the hungry attendee’s for their later ROOT experience Emily cleansed their palates with ROOT and ginger beer during cocktail hour. No worries for those of you who weren’t able to experience this culinary feast, the James Beard Foundation holds events every month to satisfy any appetite. Or you could take your own shot at the ROOT Whoopie pie with the recipe below.
Check out more photos from the event at Metromix NY
Chocolate Whoopie Pies with Art in the Age Root–White Chocolate Cream
Created by Emily Luchetti
Makes about 15 sandwiches
Whoopie Pie*
- 8 tablespoons (1 stick) unsalted butter, softened
- 1 cup firmly packed dark brown sugar
- 1 large egg
- 1 cup buttermilk
- 1 1/4 cups all purpose flour
- 3/4 cup cocoa powder
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
Preheat the oven to 350 degrees.
In a mixer mix the butter and the brown sugar until smooth.
Mix in the egg.
Add the flour, cocoa powder, baking powder, baking soda and salt. Mix until smooth.
Drop 1 tablespoon of batter on parchment lined baking sheets several inches apart. (I use a small ice cream scoop.)
Bake until when you press them on top with your finger they are firm, about 8 minutes.
Cool to room temperature. In the meantime make the buttercream.
*This recipe is an adaptation from Lora Brody’s Chocolate American Style
ROOT- White Chocolate Cream
- 2 large egg whites
- 2/3 cup sugar
- 1 tablespoon corn syrup
- 2 tablespoons water
- 14 tablespoons unsalted butter, softened
- 3 ounces white chocolate, melted and cooled
- 1/4 cup ROOT
Place the egg whites in the bowl of an electric mixer fitted with the whip attachment. Whip just until soft peaks form. Turn off.
In a small pot stir together the sugar, corn syrup and water. Cook over medium heat until it reaches 240 degrees.
Turn the mixer on medium high speed and add the sugar syrup to the whites in a slow steady stream. Continue to whip until room temperature.
Switch to the paddle attachment and mix on low speed adding the butter a tablespoon at a time. Wait until each tablespoon is completely incorporated until adding the next. Add the white chocolate and ROOT and mix until smooth. If at any time the mixture looks curdled, increase the speed and beat until smooth.
Place a tablespoon of the cream on the bottom side of half of the chocolate whoopie pies. Top with a second half.
The cakes and the ROOT cream can both be made a day ahead. Store well wrapped at room temperature.
