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. -----
How To make Viennese Fingers's Videos
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
Viennese Whirl Biscuits ◆ 1980s Recipe
★ About this recipe: The Viennese Whirl is a modern classic when it comes to British biscuits.
While perhaps the most recognisable variety is Mr. Kipling's ‘Viennese Whirl’ - two piped biscuits sandwiched together with buttercream and jam - there are many variations.
This recipe is a long-standing family favourite. Found in the pages of our copy of Hamlyn's 'The Best of Cooking' (published 1987), this recipe gives you gorgeous, buttery biscuits with a good crunch and chocolate coating. You simply MUST try them ♡
What’s even better is that this recipe is extremely versatile. We’ve shown you the original recipe here, but over the years and for all sorts of occasions have tried and tested many variations. To name but a few, we've had our Viennese Whirls:
➀ Kept plain and dusted with a little icing sugar;
➁ Sandwiched together with vanilla buttercream & raspberry jam (a la Mr. Kipling);
➂ Piped into lines, each end dipped in chocolate and sandwiched together with more chocolate;
➃ Coated with lemon water icing and sprinkled with edible lavender;
➄ Half dipped in white chocolate & sprinkled with freeze-dried raspberry pieces;
➅ Coated with rose water flavoured water icing and freeze-dried raspberry pieces;
➆ Add cocoa powder to the dough to make Chocolate Viennese Biscuits and coat partially (or completely) with chocolate.
__________________________________________
★ Ingredients:
150g unsalted butter
100g icing sugar
50g cornflour
4 tbsp. milk
Pinch of salt
Grated rind of ½ lemon
225g plain flour
175g plain chocolate
★ Full instructions:
__________________________________________
★ Our Website: handeddown.co.uk ★ Instagram: @handeddown.uk ★ Pinterest:
__________________________________________
★ Book Details: The Best of Cooking, 14th Edition (1987)
By: Hamlyn
Publisher: Hamlyn Publishing Group Limited (Bridge House, London Road, Twickenham, Middlesex, England, U.K.)
__________________________________________
♪ Music: Angel's Dream by Aakash Gandhi
Chocolate Viennese Biscuits · Viennese Cookies · Butter Cookies · Easy Recipe|Ohyoo Cooking
▣ Details in cc subtitles
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❐ Chocolate Viennese Biscuits|Ohyoo Cooking
❐ Laminating nozzle:SANNENG sn7043
❐ Room temperature:26℃|78.8℉
❐ Room Humidity:37%.
❐ Ingredients:
▸ Unsalted butter 100g
▸ Salt 1g
▸ Powdered sugar 42g
▸ Egg white 18g
▸ Cake flour 80g
▸ Cocoa powder 20g
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Viennese Biscuits How to make the best kept Secret Recipe Demo at Bakery
Viennese Biscuits How to make the best Secret Recipe
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For Home Bakers Viennese biscuits are great for tea time treat
This Recipe makes 8 covered Viennese biscuits
Recipe Ingredients:
340g Softened unsalted butter / marg
226g Castor sugar / Icing Sugar
5g Vanilla extract
340g Plain flour
Chocolate Fudge: 368g Bakers Fondant, 80g Dark Chocolate Drops
Bar Milk chocolate
Follow the Video Bake with the Crazy Baker
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Method:
1. Preheat the oven to 350 F
2. Put the butter and sugar, vanilla into the bowl of a freestanding mixer with 3 speed, then beat until light.
3. Scrape down and add in ½ the flour and mix for a further 5 mins until light
4. Scrape down and add the rest of the flour and mix for a further 5 mins until light.
5. You need a Pipe bag and a star tube
6. Spoon the mix into a piping bag fitted with a medium star tube, and pipe out 4 in long fingers onto the prepared baking tray.
7. Bake on the middle shelf of the preheated oven for about 10-15 minutes until they are a pale golden colour.
8. Remove from the oven and cool on the baking tray for 5 minutes.
9. Move to a wire rack until completely cold
Chocolate fudge Recipe : 368g Bakers Fondant, 80g Dark Chocolate Drops
10. Put your Chocolate fudge into a heatproof bowl and melt in a microwave on a low power
11. Spread fudge on one ½ and then put the other ½ on top, let it set for 5 mins
12. Put 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). Remove from the heat and stir until smooth.
13. Dip one 1/2 of the biscuit into the chocolate and leave to set on baking parchment. Repeat for all of the biscuits.
14. If you like you can sprinkle a little chopped pistachios on top of the chocolate or 100’s & 1000’s.
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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.
Viennese Biscuit Whirls Recipe | Good Housekeeping UK
Watch our step-by-step video to find out how to make buttery Viennese whirl biscuits.
Ingredients:
175g (6oz) unsalted butter, softened
40g (1½oz) icing sugar
175g (6oz) plain flour
40g (1½oz) cornflour
1tsp vanilla extract
1. Into a mixing bowl, add butter, icing sugar, plain flour, cornflour and vanilla extract. Whisk until smooth. Chill mixture for 15min.
2. Prepare a piping bag with a large star nozzle and put in a jug to hold steady. Spoon biscuit mix into piping bag and twist top to secure bag and push mixture to bottom.
3. Line baking sheet with baking parchment. Make rounds by piping in a spiral shape, from centre outwards, to about 6.5cm (2½in) in diameter. Or make fingers by piping in zigzags, about 10cm (4in) in length.
4. Bake at 180°C (160°C fan) mark 4 for 12-15min until biscuits look pale golden and feel firm. Leave to cool completely on tray.
Find out how to make Viennese Biscuit whirls on the Good Housekeeping website:
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