Twinkie biscuits

Ingredients:

• 0.5 cups of pastry flour for baking biscuits, or measure out 0.5 cups of premium flour, remove 1 tbsp and replace it with 1 tbsp of starch, sift
• 1/4 cup premium wheat flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 tbsp. milk, preferably whole
• 4 tbsp (60 g) butter
• 0.5 tsp vanilla extract
• 5 large eggs at room temperature
• 3/4 cup granulated sugar
• 1/4 tsp cream of tartar
• Seven-Minute Glaze Filling

Preparation:

1. Preheat oven to 175°C and position the rack on the middle-bottom shelf.
2. To make disposable Twinkies molds, use aluminum foil, preferably heavy-duty, 14 inches (35 cm) long. It should be slightly longer than it is wide. Fold the foil in half lengthwise, then in half again to form a rectangle 6 inches (15 cm) long and 7.5 inches (17.5 cm) wide. Form 12 of these rectangles.
3. Place one rectangle of foil on a work surface with the long side facing you. Place a standard rectangular spice jar on the center of the foil, also with the long side facing you. Lift the long edges of the foil up to the shape of the jar and wrap it around. The foil won't completely envelop the jar—that's okay.
4. Next, fold the foil over the bottom and top of the jar. Press firmly. Repeat with the remaining foil pieces to make 12 rectangular Twinkies molds. Generously spray the molds with vegetable oil and arrange them on a baking sheet or in a baking dish.
5. In a bowl, mix together the regular and confectionery flour, baking powder and salt.
6. In a small saucepan, heat the milk and butter over low heat until the butter melts. Remove from heat and stir in the vanilla. Cover the saucepan with a lid to keep the mixture warm.
7. Separate the eggs and place the whites in the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl if using a hand mixer or whisk). Set the yolks aside in another bowl. Beat the whites on high speed until foamy. Gradually add half the sugar and the cream of tartar and beat until soft, moist peaks form.
8. Transfer the whipped whites to a large bowl and place the yolks in the bowl of a stand mixer—you don't need to wash the bowl (if you're using a hand mixer or whisk, simply whisk the yolks in another large bowl). Beat the yolks with the remaining sugar at medium speed until the mixture is thick and pale lemon-colored, about 5 minutes. Fold the whipped whites into the yolks, but don't combine them yet.
9. Sprinkle the flour mixture over the whites and then mix everything on low speed for 10 seconds (or, if using a hand mixer or whisk, just mix the ingredients). Remove the bowl from the mixer and make a well in the center of the dough. Pour the milk and butter into the well. Gently fold the dough with a large silicone spatula until no traces of flour are visible and the yolks and whites are evenly combined. Mix for about 8 seconds with the spatula.
10. Immediately fill the prepared pans with the batter to a depth of about 1.8 cm. Bake for 13 to 15 minutes, until golden brown. The cake should feel firm to the touch and spring back when pressed with your finger. Remove the Twinkie pan from the oven and place it on a wire rack to cool.
11. Before filling the cakes, remove each cake from the pan. Using a chopstick, poke three holes in the bottom of each cake. Twist the chopstick in the hole to create enough space for the filling.
    
    Filling seven-minute glaze Transfer to a pastry bag fitted with a small 0.5 cm tip. Pipe the cream into the holes of the cakes. When filling, gently press the cake so you can feel the filling and be careful not to overfill it. Otherwise, it will crack.
    
    Unlike real Twinkies, these don't have an indefinite shelf life. They're best served slightly warm.