Chocolate Viennese Whirls with Vanilla Buttercream & Blackcurrant Jam
Just in case you hadn’t noticed, Great British Bake Off is back. The whole country is watching, it seems. Last week, the bakers were given Viennese whirls as their technical challenge. Piping is the name of the game for these bakes and I hate piping. It was time for me to move outside of my comfort zone, however. Of course I had to do something a bit different, so I give you my Chocolate Viennese Whirls.
Great British Bake Off
Every week of the Bake Off, I tell myself I’m going to try my hand at one of the bakes, but time doesn’t seem to work in my favour. I didn’t manage a single one last year. The first week’s technical challenge was Jaffa cakes. These are one of CTs favourites, so I really will try and give them a go at some point. Meanwhile, I’m rather impressed with myself for trying chocolate Viennese whirls.
Chocolate Viennese Whirls
I hunted through my various cookbooks and found several recipes for Viennese whirls, but they were all completely different. The only common denominator was that they all contained cornflour. I ended up devising my own recipe, but managed to forget the cornflour. Despite this, my chocolate Vienese whirls were light, short, chocolatey and delicious. They not only melted in the mouth and tasted just as they should, but they retained definition too. Whirly wonderful.
Once the trauma of the piping was over, the rest was a simple case of making some buttercream and sandwiching the biscuits with it, together with some of my blackcurrent chilli jam. I suspect Mary would have dubbed them “informal” on the presentation front, but I was thrilled.
Chocolate Viennese Whirls – The Recipe
- 200 g unsalted butter - softened
- 75 icing sugar
- 25 g cocoa powder
- ½ tsp vanilla extract
- 180 g plain flour
- pinch salt
- 1 tbsp milk
- 50 g unsalted butter - softened
- 100 icing sugar
- ½ tsp vanilla bean paste or vanilla extract
- 12 tsp jam of choice (I used homemade blackcurrant chilli jam)
- Viennese Whirls
- Beat the butter and the icing sugar together until really soft and creamy.
- Beat in the cocoa, salt and vanilla extract until well combined.
- Sieve in the flour and beat until smooth.
- Add the milk if needed and beat again until smooth.
- Spoon into a piping bag fitted with a large star nozzle and pipe 24 x 5cm diameter whirls spaced well apart on a lined baking sheet.
- Place in the fridge to set for 20 minutes or so.
- Bake for 10 to 12 minutes in the centre of the oven at 175℃. The biscuits should be just firm to the touch.
- Leave for a couple of minutes then carefully transfer to a wire rack to cool completely
- Beat the butter and icing sugar until very pale and creamy, then beat in the vanilla paste or extract.
- Spread the buttercream onto 12 of the biscuits and the jam on the other 12, then sandwich together.
If the whirls are not placed in the fridge, they are more likely to spread and lose their definition.
These chocolate Vienesse whirls are my entry to this month’s We Should Cocoa.
I’m also joining in with this week’s Great Bloggers Bake Off 2016 hosted by Mummy Mishaps.
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Thanks for visiting Tin and Thyme. If you make this chocolate Viennese whirls, I’d love to hear about it in the comments below or via social media. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them. For more delicious and nutritious recipes, follow me on Twitter, Facebook, Instagram or Pinterest.