How To make Viennese Fingers
4 oz Butter
2 oz Caster sugar
1 oz Birds custard powder
3 oz Plain flour
2 oz Plain chocolate
Cream together the butter and the sugar until light and fluffy. Gradually blend in the custard powder and the flour. Using an icing bag fitted with a large star nozzle, pipe out 20 fingers, well apart, on to greased baking sheets. Bake at 350 degrees F., 180 degrees C., Gas Mark 4, for 20 minutes. Leave to cool on a wire rack. Melt the chocolate in a bowl over a pan of hot water. Dip both ends of the Viennese Fingers into the melted chocolate and leave until set. -----
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Viennese Whirls | How To Make Viennese Whirls
Today I’m showing you how to make Viennese. Let’s get baking shall we?
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Just melts in your mouth and made with very few ingredients.super treat for family! Viennese Fingers
#viennesefingers #foolproofbaking #shanurecipes
Just melts in your mouth and made with very few ingredients.super treat for family! Viennese Fingers
Ingredients :
1.Softened Butter - 100 grams
2.Icing sugar - 25 grams
3.Plain flour - 100 grams
4.Baking Powder - 1/4 tsp
5.Plain chocolate - 40 grams
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Eric Lanlard's Viennese Biscuits
These Viennese biscuits are a lovely tea time treat for you or a wolfy friend...
Ingredients:
100g softened unsalted butter
25g icing sugar
1 tsp vanilla extract
100g plain flour
1 tsp cornflour
¼ tsp baking powder
100g milk chocolate, chopped
Some chopped pistachios
Method:
1. Preheat the oven to 170°C/gas mark 3.
2. Tip the butter and sugar into the bowl of a freestanding mixer and beat until pale and light.
3. Add the vanilla extract and mix again.
4. Sift the flour, cornflour and baking powder into the bowl and mix until smooth and thoroughly combined.
5. Spoon the dough into a piping bag fitted with a medium star nozzle and pipe 10cm-long fingers onto the prepared baking tray.
6. Bake on the middle shelf of the preheated oven for 10-15 minutes until they are a pale golden colour.
7. Remove from the oven and cool on the baking tray for 5 minutes.
8. Transfer the cookies to a wire rack until completely cold.
9. Tip the chopped milk chocolate into a heatproof bowl and melt either in the microwave on a low setting or over a pan of barely simmering water (bain-marie).
10. Remove from the heat and stir until smooth.
11. Dip one end of the biscuit into the chocolate and leave to set on baking parchment. Repeat for all of the biscuits, and sprinkle a little chopped pistachios on top of the chocolate.
Happy Baking!! Eric xxx
THE GREAT BRITISH BAKING SHOW | Season 4: How to Make Viennese Whirls | PBS
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Learn how to make a great Viennese Whirl and find out why butter is so important. This is the technical challenge for the Biscuits episode of The Great British Baking Show.
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Follow 12 amateur bakers in their quest to be named Britain’s best. As judges Mary Berry and Paul Hollywood create 30 new challenges to test their skill and creativity, Mel Giedroyc and Sue Perkins are with them every step of the way. THE GREAT BRITISH BAKING SHOW airs Season 4 during Summer 2017 on PBS at Fridays 9/8c.
How To Make The Best Viennese Fingers - The Brilliant Baking Show
In this episode of The Brilliant Baking Show, we show you how to make the best Viennese Fingers drizzled in chocolate.
The full ingredients and recipe are in the notes below.
Email us and send in your questions for the show to brilliantbakingshow@gmail.com
or contact us at
Twitter.com @brillbakingmag
The show is Filmed, Directed and Edited by Damien Trent
A Doktored Films Production
Contact Doktored Films:
doktoredfilms@gmail.com
Twitter.com @damientrentfilm
Viennese Fingers
100g softened butter
25g icing sugar
100g plain flour
¼ level teaspoon baking powder
50g plain chocolate
1. Preheat the oven to 190c/170c(fan)/Gas Mark 5. Lightly grease 2 baking trays. Place a medium star nozzle into the piping bag.
2. Beat the butter and sugar together until pale and fluffy. Sieve in the flour and add the baking powder. Beat well and then spoon into a piping bag. Pipe out the fingers approx 3inch long, spacing well apart.
3. Bake for 10-15 mins until pale golden. Leave to cool before lifting onto a wire rack to go cold.
4. Break the chocolate into a bowl placed over a pan of boiling water, stirring while it melts. Drizzle the melted chocolate over the biscuits and leave to set.
Classic Viennese Whirls | Viennese Whirl Recipe | Chef-Development
The Viennese Whirl is a classic biscuit that despite the name, is British through and through.
Find the full recipe here:
WATCH THE LATEST VIDEO | FRENCH BAGUETTES AT HOME:
There is nothing remotely Austrian about these biscuits. They’re said to be inspired by Austrian pastries, but our crack-team of investigators have yet to find any hard evidence to support this theory!
But regardless of where they comes from this Classic Viennese Whirls recipe has a whole lot going for it!
Viennese Whirls are made up of two of the most buttery, melt in the mouth biscuits you will ever have the pleasure of eating. They are then sandwiched together with some simple buttercream and rich raspberry jam.
Classic Viennese Whirl Recipe | Chef-Development
Find the full recipe here: chef-development.com/viennese-whirls
Watch the latest video here:
Those biscuits are delicate though, so be careful sandwiching them together. You will need to use your most gentle touch, so that they don’t become crumbs in your hands!
It’s up to you whether you want to go the whole hog and dip them in chocolate as well! We wouldn’t have them any other way!
So whether you’ve got an afternoon tea coming up, or even just an afternoon, these Viennese Whirls are well worth a go!
If you enjoyed this video, hit that like button and if you want to see more, you can subscribe down below or head on over to our channel We really appreciate all your support.
We’ll see you next time.
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Viennese Whirls | Viennese Whirl Recipe | Classic Viennese Whirls | Viennese Whirl Biscuits | Viennese Biscuits | Viennese Biscuit Recipe | Viennese Fingers | Viennese Fingers Recipe | Viennese Finger Biscuits