Hibiscus Ho-Hos
Elevate classic favorites with our Dreidoppel Flavor Pastes, like these Hibiscus Ho-Hos! Creamy hibiscus filling wrapped inside of a hibiscus syrup soaked cocoa sponge cake topped with more chocolate makes this sweet treat totally irresistible.
Recipe by: Jessica Ellington
Hibiscus Simple Syrup Soaked Sponge
INGREDIENTS:
3.53 oz (100g) Granulated Sugar
3.53 oz (100g) Water
0.71 oz (20g) Hibiscus Flavor Paste
INSTRUCTIONS:
1.) Bring water and sugar to a boil.
2.) Stir in Hibiscus Flavor Paste.
3.) Set aside to cool.
4.) Once cool, brush all the simple syrup onto the sugared side of the Cocoa Sponge Sheet.
5.) Cut Cocoa Sponge Sheet and parchment in half lengthwise so the two sheets measure 15"x11".
Hibiscus Cream Filling
INGREDIENTS:
9.88 oz (280g) Heavy Cream
0.28 oz (8g) Powdered Sugar
0.21 oz (6g) Stabifix F
1.13 oz (30g) Hibiscus Flavor Paste
INSTRUCTIONS:
1.) In the bowl of a stand mixer, whip all ingredients on medium speed until soft peaks form.
Decoration
INGREDIENTS:
As needed Natural Dark Confectionery Coating
Optional White Chocolate Coating & 10% Hibiscus Flavor Paste
Optional White Chocolate Microdrops
Assembly
1.) Spread half of hibiscus cream filling on each half of sponge sheet.
2.) With the short side facing you, gently roll the edge of the sponge away from you.
3.) Lift the parchment paper to help finish rolling the sponge, stop once you’ve reached the center.
4.) Repeat process on the opposite side.
5.) Cut the sponge in half where the two rolled pieces meet and gently roll each log over so that the seam rests on the bottom.
6.) Repeat process with the second half of sponge sheet.
7.) Freeze logs on parchment paper.
8.) Once frozen, trim both ends of the log and cut into 3.5” pieces.
9.) Dip each log into melted confectionery coating and decorate as desired.
Recommended: melt white confectionery coating with 10% Hibiscus Flavor Paste to stripe the tops of Ho-Hos. Sprinkle with White Chocolate Microdrops to finish.
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