Chocolate Vienesse Whirls by William Curley
Despite the name, these are actually a British creation. Originally made with florettes of vanilla dough and filled with raspberry jam and buttercream. I have evolved what some consider a dated ‘biscuit tin’ snack into a contemporary product, laced with plenty of chocolate.
Ingredients:
Chocolate Ganache:
300ml whipping cream
250g dark chocolate (65% cocoa solids) finely chopped
25g unsalted butter softened
For the spiral sable biscuit:
400g plain flour
30g cocoa powder
380g unsalted butter
200g caster sugar
2g sea salt
100g egg whites
You will also need:
Piping (pastry) bag
8mm plain nossle
Method:
- First, prepare the chocolate ganache: Put the chopped chocolate in a mixing bowl. Put the cream in a saucepan. Bring to the boil then pour the boiled cream over the chocolate.
- Mix until it emulsifies and a ganache consistency is formed. Add in the softened butter and mix well until fully incorporated. Leave to set at room temperature for about 2–3 hours.
- Next, make the biscuits: Preheat the oven to 180°C (350°F/ Gas 4) and line a tray with a non-stick baking mat.
- Prepare the biscuit mixture by sieving the flour and cocoa powder together into a bowl. Set aside.
- Cream the butter and sugar together in a separate bowl. Add the salt and continue to cream until light in colour.
- Gradually add the egg white. When the egg is fully mixed in, add the flour and cocoa powder, then mix until combined.
- Spoon the mixture into a piping bag fitted with a 8mm plain nossle. Pipe spirals onto the prepared tray – each spiral should be about 60mm in diameter. Bake for 12–15 minutes. Leave to cool.
- When the biscuits have cooled, turn half of them upside down (these will be the bases). Place the ganache into a piping bag fitted with a 8mm plain nossle and pipe a spiral on each base.
- Spoon the caramel into a piping bag and snip the end to make a small hole. Pipe a bulb of caramel inside the ganache spiral.
- Top with the other biscuits and gently push down to stick together.
Store in an airtight container for 2–3 days.
In association with Taste Communications.
www.tastecommunications.co.uk
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules hereComments are closed on this article