Series 7, Episode 2, Viennese Whirls
I’ve made Viennese Whirls a couple of times before, but I’m pretty sure it was a slightly different recipe I used. Here’s Mary Berry’s which I used this time https://www.bbc.co.uk/food/recipes/marys_viennese_whirls_96895
I have to confess here, the recipe included making the jam, but since I had a lot of jam left over from when I made the millefeuille a couple of weeks ago, I decided to save the time and money and just used that one.
The dough looked pretty tough when I first made it so I was slightly concerned about how difficult it would be to pipe, especially since I didn’t have very large piping nozzles. Here’s the dough:
I put a small amount in my piping bag to begin with and really struggled at first. I needed to warm it up in my hands slightly to make it easier to pipe, but even then I made a real mess of it. It took a long time so by the time I was done I just wanted to get everything straight into the oven, even though the recipe suggested they’d keep their shape better if I put them in the fridge for 15 minutes before baking. I made the 24 swirls and a couple of sticks to use up the remaining dough. Here’s one of the trays:
The sizes were inconsistent and they weren’t very whirly, but luckily they didn’t keep their shape very well after baking.
The buttercream is the exact recipe I always use for buttercream so no dramas there, I’d just recommend to make sure your butter is very soft before starting. I didn’t have a giant star nozzle to pipe the buttercream though so I just swirled it on.
Here’s the end result:
These were really crumbly and melted in the mouth. One of my taste volunteers said they were a bit sickly, which I think was because there was a bit much buttercream. I’d definitely recommend giving these a go as the end result is definitely better than shop bought.
Lily
