WEEK 2 : Viennese Whirls

So week 2, there were failed biscuits all over the place, but fortunately none in our kitchen when we took on this week’s technical bake… the viennese whirl.

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Mary is apparently very specific that they have to be piped as swirls and not rosettes, which makes sense because they are viennese WHIRLS, but we always like to have Mary reassure us we’re doing the right thing!

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We made big’uns because at the end of the day girl, who wants a little one?!

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Ours were slightly bigger than 2 inch circles, mainly because we thought it would be quicker we could just eat one each rather than them all. Mez & Paul may have disapproved but we were pleased with them so thats all that matter, what better than a biscuit other than a bigger biscuit?

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We started by whipping up the batter, then we worked quick to pop in a piping bag fitted with an open star nozzle and begin piping before it began to get too stiff to pipe. We drew circles on our baking paper so that they would be uniform, flipped it over and piped inside the circle.

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Then we put the tray of piped whirls into the fridge for about 15mins to set. Considering there were so many disasters on the bake off we were pretty worried about the whirls keeping their shape, however, when they came out the oven we were very pleased to see they had!

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Viennese Whirls
Yields 12
Mary's recipe for buttery Viennese Whirls, sandwiches with jam and buttercream
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For the biscuits
  1. 250g butter, softened
  2. 50g icing sugar
  3. 225g plain flour
  4. 25g cornflour
To fill
  1. 200g vanilla buttercream
  2. 100g strawberry or raspberry jam
Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment or a large bowl and an electric whisk, cream the butter and sugar until pale and fluffy.
  2. Add about half the flours and mix until incorporated, then add the rest of the flour and beat until you have a fully incorporated fluffy dough.
  3. Spoon into a piping bag fitted with a star nozzle and pipe swirls onto a lined baking sheet. It's best to draw around a 2" cookie cutter on the reverse of the baking paper as a guide for piping your swirls so that they are even.
  4. Chill in the fridge for 15-30 mins
  5. Bake at 190 degrees for 13-15 minutes until a light golden brown colour.
  6. Once the biscuits have cooled, spread a little jam over the flat side of half and pipe a swirl of buttercream onto the other half, then sandwich together so each is filled with jam and buttercream.
Baking a Mess http://www.bakingamess.co.uk/
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