Brookie Sandwich with Cream Cheese Filling

Pre-Preparation: Preheat the oven to 180°C. Lightly grease donut baking moulds to support clean release after baking and to help achieve uniform ring-shaped brookie bases. 

Brookie Dough Preparation: In the bowl of a planetary mixer fitted with a paddle attachment, combine SwissBake® Brookie Mix, softened unsalted butter & water. Mix on slow speed for 1 minute until the ingredients begin to combine. Stop the mixer and scrape down the sides and bottom of the bowl, then continue mixing on medium speed for 4–5 minutes until a smooth, thick, and cohesive brookie dough forms. 

Moulding & Baking: Press or pipe the prepared brookie dough evenly into the greased donut ring moulds, ensuring the moulds are filled consistently to achieve neat, characteristic ring shapes. Bake in the preheated oven at 180°C for 12–15 minutes until the brookie rings are set. Remove from the oven and cool completely on a wire rack before filling. 

Cream Cheese Filling Preparation: In a planetary mixer fitted with the paddle attachment, beat the softened cream cheese & softened unsalted butter together on medium speed for 3 minutes until light, smooth, and fluffy. Gradually sift in the icing sugar and add the vanilla bean paste. Continue whipping for an additional 2 minutes until the filling becomes smooth, stable and pipeable. Transfer the prepared vanilla cream cheese filling into a piping bag fitted with a round nozzle. 

Assembly & Finishing: Take one cooled brookie ring and pipe a neat, thick ring of vanilla cream cheese filling onto the flat base. Place a second cooled brookie ring on top to form a sandwich. Chill slightly before final presentation to help the filling set and support cleaner handling during service.