Ding Dongs | Professional Patisserie Recipe - Puratos

Ingredients

Method

Mix Satin Crème Cake Chocolate Mix, egg, oil & water for 2 mins on slow speed, scrape down.
Mix for 3 mins on medium.
Deposit the batter into a lined half tray.
Bake 25-30 mins at 160°C.
Combine the mint frosting ingredients, mix on slow for 1 min, scrape down, mix on medium for 3 mins.
When the cake is cooled cut out 60mm discs, split each disc in half fill with mint frosting.
Enrobe the filled cakes with Coverdark U2 & dust with sweetsnow.

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