Demo post. Placeholder content for testing the design, not a real bake.
Tent Ready · Week 2 · On the show, a surprise bake from a stripped-back recipe, judged blind and ranked. Here Jana picks it and hides the recipe from me. · Series 7, Biscuits Week technical
Coming Up: Viennese Whirls (I Have Not Made These Yet)
I am posting this one early on purpose. It is the recipe I am going to attempt, written down before I have made a single one, so you can see how far the plan is from the result.
Viennese whirls are all about a dough soft enough to pipe and stiff enough to hold its ridges in the oven. I have no idea yet whether I can do that. I will update this post, and flip the badge, once I have.
Recipe by GarrettViennese Whirls
Piped, melt-in-the-mouth butter biscuits sandwiched with buttercream and raspberry jam.
I have not made this yet. The quantities and timings are my starting point and may change once I have. If you make it first, tell me how it went in the reviews.
Ingredients
For the biscuits
For the filling
Equipment
- Piping bag with a medium star nozzle
- 2 baking sheets
- Baking paper
Method
- Prep. Heat the oven. Line two baking sheets and draw 24 circles, 5cm across, as a piping guide. Oven: 190°C (170°C fan)
- Dough. Beat the butter and icing sugar until pale, then beat in the flour and cornflour to a soft, pipeable dough.
- Pipe. Pipe 24 swirled rounds inside the guides. Chill the trays for 30 minutes so the ridges hold.
- Bake. Bake for 13 to 15 minutes until pale golden. Cool on the trays for a few minutes, then on a rack.
- Fill. Beat the filling butter, icing sugar, and vanilla until fluffy. Pipe onto half the biscuits, add jam to the rest, and sandwich.
ricottabear.com/demo-viennese-whirls · Metric
The judging
Verdict pending
The judge has not tasted this one yet. Check back next week.
Reviews + questions
Nothing yet. Bake it and be the first to judge, or ask me anything about it.