How to Master the Art of Perfect Viennese Whirls
Viennese whirls are not just biscuits; they’re a sweet symphony of flavors, textures, and tradition! Delicately piped and irresistibly creamy, these treats transport you to the charming cafes of Vienna with every bite. Here’s your guide to crafting the perfect Viennese whirls, guaranteed to impress tea party guests or simply indulge your sweet tooth.
The Allure of Viennese Whirls
My culinary journey began with a memorable experience at the Cake Fridge in Bixter. On a foggy cycling trip through Shetland, my friend Caroline—mercilessly precise in her taste—demanded I recreate the delightful whirls we savored. It was more than a mere biscuit; these whirls melted in our mouths and left us craving more.
What Makes Viennese Whirls Unique?
Known in Germany as Spritzgebäck, these biscuits are a product of an artful piping technique rather than the conventional rolling or cutting. The dough is simple, yet the piping is key—a delicate balance between sophistication and ease.
The Essential Ingredients
Flour: A Foundation of Flavor
The foundation of your Viennese whirl lies in the flour. Opt for plain flour for that short, crumbly texture—essential for achieving that melt-in-the-mouth sensation. If you find yourself in the U.S. or Canada, do consider a special cake flour to help elevate your creation!
- Tip: Avoid overworking the dough! The goal is a sandy texture that remains light.
Sugar: Sweetness in Balance
To achieve a smooth, crumbly biscuit, icing sugar is your ally. However, be cautious! Too much can lead to spreading in the oven. Instead, keep the dough on the savory side and save the sweetness for your filling or a gentle dusting of icing sugar before serving.
Dairy: The Richness Factor
Butter is non-negotiable in making these biscuits sublime. According to pastry expert Nicola Lamb, achieving the right texture and flavor means using just the right amount of butter. Lamb cleverly reduces the butter proportion compared to others, balancing it with milk and egg for that perfect, pipeable dough.
- Pro Tip: Consider browning the butter to enhance the nutty undertones—an irresistible twist!
Elevating Flavor: The Extras
Enhance your dough with flavorings—classic vanilla, lemon zest, or even ground nuts. If you’re not opting for a filling, don’t skimp on the flavor; it’s these tiny details that elevate your Viennese whirls to enchantment.
The Piping Technique: Get Creative
Piping may seem daunting, but fear not! With a generous chill before baking, your biscuits will maintain their shape while achieving a delightful rise. Pipe them into rounds, S-shapes, or fingers; the possibilities are endless!
The Perfect Viennese Whirls Recipe
Ingredients
Prep Time: 45 minutes
Chill Time: Minimum 30 minutes
Cook Time: 15 minutes
Yields: 20 biscuits or 10 filled sandwiches
- 300g butter (or 240g softened if browning isn’t your style)
- 55g icing sugar, plus extra for dusting
- ¼ tsp fine salt
- 250g plain flour
- 50g cornflour
- 1 tsp vanilla extract (optional)
- Splash of milk (if needed)
For the Buttercream Filling (optional)
- 100g softened butter
- 200g icing sugar
- Pinch of salt
- ½ tsp vanilla extract (or flavoring of your choice)
- Splash of milk
Instructions
For Browning the Butter: Melt 180g of butter in a light-colored pan over medium heat. Whisk regularly until it transforms into a honeyed, amber color. Allow it to cool.
Mixing the Base: Combine 120g of browned butter with 120g of softened butter (or use 240g softened if skipping the browning). Beat until creamy. Sift in the icing sugar and salt, mixing until spreadable.
Combining Flours: In a separate bowl, mix the plain flour and cornflour. Gradually add to the butter mixture, folding gently to avoid overworking the dough. If the dough gets too stiff, a splash of milk can loosen it.
Piping Time: Line two baking trays with greaseproof paper. Use a piping bag fitted with a large star nozzle to pipe your desired shapes, spacing them well apart. Chill the trays for at least 30 minutes.
Baking: Preheat your oven to 190°C (170°C fan)/375°F/gas mark 5. Bake for 14-16 minutes, until barely golden. Let cool on the trays.
- Filling: If making buttercream, whisk all ingredients until smooth. Pair similarly-sized biscuits and spread half with your filling (buttercream, jam, or nutella). Top with the other half and dust with icing sugar.
Revel In Your Masterpiece
If you’ve succeeded in crafting these Viennese whirls, a delightful mouthful of buttery goodness awaits. They’re more than a simple treat; they’re an experience, a taste of elegance. So, whether you share them at a tea party or enjoy them solo, indulge in the satisfaction of your stunning creation.
Embrace your culinary journey, and may your Viennese whirls leave everyone yearning for more! And if you’re ever in Shetland, be sure to visit Bixter to experience the original!
