Despite the name Chocolate Viennese Whirls, there’s nothing remotely Austrian about these biscuits. It’s also quite interesting that no one seems to have taken responsibility for creating them. Traditionally they are made with a vanilla biscuit and sandwiched together with jam and vanilla buttercream.
Mr Kipling has become synonymous with Viennese Whirls. Generally people don’t make their own when you can buy pretty tasty ones for such a tiny amount of money. However like nearly everything, they taste so much better when they’re home made.
I had no intention of ever making Viennese Whirls, they weren’t even really on my radar. Then about a week ago, I had a total ‘fangirl’ moment, when not one but two of my favourite Patissier-Chocolatiers William & Suzue Curley, both followed me, (ahem yes me) on twitter.
As if that wasn’t enough to nearly make my head explode, Suzue then replied to one of my tweets, where I asked for ways to use up cacao nibs. She very kindly offered me a copy of their book Couture Chocolate for free as it featured a number of recipes using them.
When my signed copy arrived, I baked something from it that day! I didn’t have all of the necessary ingredients to make any of the cacao nib recipes. I did have everything to make these Chocolate Viennese Whirls (in the book they’re referred to as ‘chocolate rosettes’), if I adapted the recipe for the ganache filling. The original recipe used a cinnamon ganache, I changed this to a hazelnut ganache, made using Amedei Toscano Nut Brown Gianduja mixed with double cream and butter.
These are so simple to make, you should definitely give these a try over the summer holidays if you want a tasty stress-free bake.
I baked these Chocolate Viennese Whirls, using a fantastic baking tray sent to me by Utensa Ltd, they’re a British Bakeware manufacturer. It’s so lightweight, but produces a really even bake. I personally hate really heavy baking trays and pans as they end up hurting my wrists, this one was great.
They also sent me an equally fantastic cake tin, I used it to bake a fabulous chocolate cake! However I was too impatient with the cake, I cut it in half while it was still warm. When I tried to separate the two halves the top layer split in three and no amount of butter cream repairing could patch it back together.
Safe to say that one won’t be on the blog, not because I don’t want you to see my failures, but because it was actually such a mess, I didn’t really think anyone could learn anything from my posting, except to maybe have more patience!
CHOCOLATE VIENNESE WHIRLS
- VIENNESE WHIRLS
- 170 g Plain Flour sifted
- 10 g Cocoa Powder sifted
- 160 g Unsalted Butter softened
- 65 g Icing Sugar sifted
- 30 ml Milk
- <strong>HAZELNUT GANACHE</strong>
- 150 ml Whipping Cream
- 125 g <a href="http://www.kingsfinefood.co.uk/shop/amedei-gianduja-nut-brown-chocolate-50g-a3526.html">Amedei Toscano Nut Brown Gianduja</a> chopped
- 12 g Unsalted Butter diced and at room temperature
- First make the ganache, so that it has time to cool. Place the chopped chocolate into a bowl large enough to fit the chocolate and cream. Bring the cream to the boil in a saucepan, remove from the heat and allow the bubbling to stop, so that you don't risk scorching the chocolate.
- Pour the cream onto the chocolate and stir until it's melted and evenly mixed.
- Add the butter and stir until all of the butter has melted.
- Cover the ganache with clingfilm, making sure it touches the surface, so that you don't get any condensation. Place in the fridge to cool. You don't want the ganache to set hard, just be firm enough to pipe or dollop.
- Preheat the oven to 160C Fan/180C/350F/Gas 4, line two baking trays with greaseproof paper or use a silicone baking mat.
- Put the butter into the bowl of a food mixer and beat until it's soft. Add the icing sugar and beat until light and fluffy. Gradually beat in the milk and then mix in the flour and cocoa powder.
- Spoon the mixture into a piping bag fitted with a 10mm star piping tip. On the prepared baking tray, pipe the dough into 28 3.5cm circles. Bake in the preheated oven for 20 minutes.
- Leave to cool and then sandwich two biscuits together with the hazelnut ganache, you can use the same piping tip as you used to pipe the biscuits, or you can just spread the ganache with a spoon.
- Store in an airtight container, the biscuits will keep for about 5 days.
Thanks for reading and don’t forget there’s still time to enter my competition to win a matcha tea set. I’m off to go and read my autographed book some more!
I was sent three baking trays by Utensa Ltd to try and review fairly. All views are my own and I was not paid for this post.
I’ve added these to Fabulous Foodie Friday.