Pastry-Chef Yodels
Who doesn’t enjoy yodels? They’re fun and delicious, a special treat for dessert, and certainly perfect for a simchah. The downside? So
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.kosher.com.
Cooking tools:
- Oven
- Stand mixer
- Baking pan
- Roasting pan
- Parchment paper
- Cookie cutter
- Toothpick
- Freezer
- Cannoli tube
- Piping bag
- Double boiler
- Microwave
- Fork
- Dipping tool
- Baking sheet
Ingredients
- 4 cups flour
- 3 cups sugar
- 1 teaspoon Haddar Baking Powder
- 3 and 1/2 teaspoons baking soda
- 1 and 1/2 cups Gefen Cocoa
- 2 cups oil
- 2 tablespoons coffee, dissolved in 2 cups hot water
- 2 teaspoons Gefen Vanilla
- 6 eggs
- 4 tablespoons Gefen Corn Syrup
- 16 ounces (454 grams) Gefen Pareve Whipped Topping, beaten
- 3 pounds (1 and 1/3 kilograms) cookie dip, melted (available in most baking supply stores; see note if unavailable)
- melted chocolate, for drizzling yodels
- 1 and 1/2-inch (3 and 3/4-cm) diameter x 2-inch (5-cm) deep cookie cutter/sink pipe
- 1/2-inch (1 and 1/4-cm) metal cannoli tube
- pastry bag and tip
