Claire Ptak is the owner of Violet, a baking company that sells whoopie pies, cupcakes, and other popular serving-size desserts, all crafted with a focus on organic and seasonal ingredients. Her baked goods are so perfectly crafted and irresistible, even Prince Harry and Meghan Markle have called on her to create a lemon elderflower cake for their wedding.
With the following recipes for Lemon Cream Whoopie Pies and Lemon Curd Cream from her cookbook, you can have a taste of the royal wedding in your own kitchen.
1. Preheat the oven to 350° F. Line two baking sheets with parchment paper.
2. In a bowl, sift together the flour, baking powder, and baking soda. Stir in the salt and set aside.
3. In a separate bowl, cream the softened butter and the sugar together until light and fluffy, using an electric hand mixer or standing mixer fitted with the flat beater. Add the egg and mix well. In a liquid measuring cup, combine the vanilla, milk and lemon juice. Add this to the butter mixture and mix well. Add the dry ingredients, mixing until just incorporated. Finally, fold in the lemon zest. Chill for 30 minutes.
4. Drop 18 large or 48 small scoops of batter, about 2 inches apart, onto the prepared baking sheets. Bake in the middle of the oven for 10-12 minutes for large whoopies or 8-10 minutes for mini whoopies, until the cakes are left with a slight impression when touched with a finger.
5. Remove from the oven to a wire rack and cool completely.
Spread a generous scoop of Lemon Curd Cream (next recipe) on the flat surface of a cooled whoopie. Top with another whoopie to make a sandwich and serve.
1. Put the sugar, salt, lemon zest and juice, and egg yolks in a medium-sized, heatproof bowl. Place the bowl over a saucepan of barely simmering water and warm gently, whisking constantly. Add the butter, a few cubes at a time, stirring constantly until all the butter is incorporated and the mixture is smooth and thick. Do not overheat or the egg will scramble. Strain to remove the zest and any eggy bits. Cover with plastic wrap, pressing it down on the surface of the custard. Leave to cool for 20 minutes, then chill for 2 hours before using.
2. The lemon curd will keep in a sealed container in the fridge for up to 3 days. When ready to use, whip the heavy cream and fold into the chilled custard.
“An absolutely gorgeous book by my favorite cake maker in the whole world.”
—Jamie Oliver
“Claire Ptak creates the very best desserts: Simple, delicious, pure. This is a charming book that perfectly captures its subject.”
—Alice Waters
“Claire has taken store cupboard basics and turned them into a book of recipes so delicious you'll want to eat the pages.”
—April Bloomfield
“Claire Ptak is my favorite baker. Her competent yet whimsical style imbues everything she bakes—from a classic French apple tart to the humble whoopie pie—with a delicate magic.”
—David Tanis, author of A Platter of Figs and Heart of the Artichoke
"If you are getting bored with cupcakes and wondering what the next new baking fad will be, this book . . . will certainly contribute to the growing interest in whoopie pies. A far cry from soggy packaged cakes held together with marshmallow glue, these recipes are cause for delight. VERDICT With minimal baking skills and the all-important stand mixer, you can be the first in your neighborhood to bring homemade whoopie pies to the feast! Recommended."
—Library Journal
“A cool approach from someone with impeccable credentials—and there's no denying the popularity of the whoopie pie genre.”
—Bay Area Insider
Make way, cupcakes—it’s whoopie pie time! Everyone is falling in love with America’s classic sandwich treat—two soft cookies with a creamy filling. Now, baker extraordinaire Claire Ptak, a pastry alum of Berkeley’s famed Chez Panisse and proprietor of Violet, her own baking company, takes the humble whoopie pie to new heights.
Here are 60 irresistible recipes—made with fresh, seasonal ingredients—that show home bakers how to make the components for more than two dozen distinctive, flavorful whoopie pies:
• Classic whoopie pies, including Chocolate with Fluffy Marshmallow Filling, Chocolate Chip with Chocolate Marshmallow Filling, and Carrot Cake with Cream Cheese
• Iced and glazed treats such as Walnut Whip, Coconut Cream with Coconut Swiss Buttercream, and Meringue with Chestnut Cream whoopie pies
• Topped and drizzled indulgences from Blackberry with Blackberry Cream to Banana Cream Pie with Vanilla Custard Cream
• Frozen and chilled varieties such as refreshing Key Lime Pie and Chocolate Mint with Frozen Mint Chip Cream
• Holiday-themed desserts like Easter Egg and Spooky Halloween whoopie pies—and much more!
More than 75 gorgeous full-page photographs showcase every recipe in this book, which also includes a handful of Claire Ptak’s other not-to-be-missed sweet treats, including Peanut Butter Sandwich Cookies and Easy Chocolate Macaroons.
The Whoopie Pie Book will inspire and guide every time the whoopie-pie urge hits!
A California native, Claire Ptak worked as a pastry chef for Alice Waters at Chez Panisse in Berkeley before moving to London and opening Violet Bakery in 2010. In 2019 she created a lemon elderflower cake for the wedding of Prince Harry and Meghan Markle’s wedding. Ptak is also the author of The Violet Bakery Cookbook and Love Is a Pink Cake.
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