So I’m sure all of you remember the oh so classic Twinkie, going out of business. I will admit I was not as sad as my husband was to see them go. I quite honestly didn’t even remember the last time I had a Twinkie. But leave it to my husband who feverishly scoward ebay to find the elusive Twinkie. Soon almost expired boxes of Twinkies were at our door step. With all the hype my husband was putting out I was getting really excited to re-visit my childhood favorites. The moment I bit into one I was less than impressed, and frankly didn’t care if they ever came back. However, those orange cupcakes, I will miss those. Once the boxes of Twinkies has depleted my husband was back in full Twinkie mode, except this time it was for Chocodiles. Chocodiles are just chocolate covered Twinkies. So I searched the internet to find a pan that would bake Twinkies in the exact shape. I found mine here.
So homemade chocodiles are what he got! I will say I think they came out even better than the classic Twinkie that is filled with preservatives!
- 1/2 cup cake flour
- 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons milk, preferably whole
- 4 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
- 5 large eggs, at room temperature, separated
- 3/4 cup granulated sugar
- 1/4 teaspoon cream of tarter
- 1 Tbs. Vanilla Extract, clear
Pre-heat oven to 350.
In a medium bowl whisk together the flours, baking powder and salt. Set aside.
Heat the milk and butter together, till the butter is melted completely. Then set aside and let cool.
In the bowl of a stand mixer, whisk the egg whites with the cream of tartar. Once the egg whites start to turn white, slowly add 6 TBS of the sugar. Then whip to stiff peaks.
Once the egg whites are done, remove them from the bowl, and place the egg whites into the mixing bowl with 6 TBS of the sugar. Whisk until the yolks reach ribbon stage.
Once the yolks are done, place the egg whites into the bowl with the yolks, then sprinkle the flour mixture on top and add the vanilla extract. Gently fold everything together. Once everything is combined pipe the batter into the Twinkie mold.
Bake for 13-15 minutes. Work in batches till all the batter is used.
1-Cup Marshmallow cream
2 TBS Vegetable Shortening
1/2 C- Powdered Sugar
1 tsp Vanilla Extract, clear
Whisk everything together in the bowl of a stand mixer till smooth and creamy.
10 oz. 70% Chocolate
1 TBS Corn Syrup
1/2 C Heavy Cream
In a small sauce pan, add the corn syrup and heavy cream. Bring up just to a boil. Take the pan off the heat and add the chocolate. Let the mixture set for about 2 minutes, then stir everything together till shiny and smooth.
Using a filling piping tip, pipe the marshmallow filling into 3 places on the bottom of the Twinkie. Continue to do this with all the Twinkies. Then pour the chocolate glaze over the Twinkies then let them set for about 25 minutes.