PB&J Viennese Whirls

PBJwhirlsdrawing.jpgIf Elvis had visited Vienna, he’d have asked a local Konditormeister to create this for him.

This is a recipe for a standard vanilla Viennese whirls, but I have also included how to make your own peanut butter (it’s pretty easy) and raspberry jam, especially as they’re in season (it’s early September as I write this).

This is another bake along recipe to accompany episode two of the Great British Bake off, clearly being biscuit week. As such, I’ve also illustrated this one as well – and I’ve offered to create a drawing of a bake made by one of the participants – a name will be drawn out of the hat at the end of the run of the Great British Bake Off. The signature bake round this week was iced biscuits and the showstopper was a 3D biscuit sculpture. I passed on both these as I’ve made many iced biscuits recently and there’s no way we can eat a whole 3D sculpture – that’s just too much biscuit and I do hate waste. I’ll leave those for Christmas when there are lots of people round.whirlscomplete2

I’ve previously blogged a recipe for pistachio and mascarpone Viennese whirls – so if you want something away from the norm of vanilla Viennese but still with a difference, please try these out.

As usual, this Twitter-based challenge is hosted by The Baking Nanna and Rob Allen and uses the hashtag #GBBOTwitterbakealong. What’s been really delightful is both the number of people playing along and that a few very high profile and talented chefs and pâtissiers have joined in too. I’m particularly delighted to see Claire Clark has been kind enough to participate and comment on our amateur bakes – she’s basically my ultimate pâtissier. Plus, @MyLegoMan has joined in too – if you’re not following their Twitter or blog you’re missing out!

 

Notes

  • Use groundnut oil for the peanut butter – this is actually made from peanuts, so it slightly enhances the taste (it’s a fairly bland oil) and just ‘feels’ right to use it.
  • Makes about 11 or 12 sandwiches (about 22 – 24 biscuits)
  • You can’t really make the peanut butter without a food processor. I’d suggest if you don’t have one, just go buy a good quality peanut butter and choose one that doesn’t contain palm oil
  • Make the jam at least several hours in advance, preferably the day before as it needs to cool

Equipment – peanut butter

  • Baking tray
  • Food processor

Ingredients – peanut butter

  • Plain peanuts – 300g
  • Groundnut oil – about 1 teaspoon (if you can’t find groundnut oil, use rapeseed or sunflower)
  • Fine sea salt – add to your taste

Method – peanut butter

  1. Lay all the peanuts out in a single layer on the baking sheet and dry roast (ie no oil) in a medium oven – about 130C fan/150C conventional – for around 15 minutes
  2. Take the peanuts out when they’ve gone that characteristic salted-peanut-brown, that is they should look like they’ve got a light suntan and no more. Don’t let them burn or you’ll ruin them
  3. Leave them to cool a little – you can advance to the next stage when they’re cool enough to touch or fully cold
  4. Blitz them on a pulse setting in your food processor
  5. Stop when they are starting to look little rubble – take out about 25% if you like crunchy peanut butter
  6. Now start the food processor again and then add the oil – dribble it in and stop when the consistency looks about rightpeanutButtermaking1
  7. Scrape out the peanut butter into a jar or click lock box
  8. If you kept some crunchy bits, add this back into the peanut butt now and mix in
  9. It’s now ready to use in these Viennese whirls – or eat!peanutButtermaking2

Equipment – strawberry jam

  • Large solid bottomed saucepan
  • Sugar thermometer (glass or digital) – if you don’t have one you can do the ‘plate test’ (see later)

Ingredients – strawberry jam

  • A large punnet of strawberries – about 300-400g, make sure you de-hull them and remove all the leaves
  • The same weight in jam sugar as the strawberries

Method – strawberry jam

  1. If you don’t have a thermometer stick a side plate in the fridge now – all will become clear later!
  2. Chop any small strawberries into halves and larger ones into quarters
  3. Put the strawberries into the saucepan and pour in the sugar
  4. Leave to macerate for 6-7 minutes
  5. Add about 3 tablespoons of water and turn the heat on under the saucepan
  6. Bring the strawberries to the boil; don’t stir
  7. Scoop off any scummy stuff if it appears and discard
  8. Heat until the jam reaches 104C. You can test for this without a thermometer by taking the plate out of the fridge and dropping a little of the jam on to it. Give it a few seconds to cool (it will be scalding hot straight from the saucepan) and then push it with your finger. If it’s set and ready it will wrinkle up and your finger will leave a clean trail
  9. As we’ll be using it as soon as it’s cold enough, you can just pour it into any container big enough: no need for it to be sterilised as it doesn’t have to keep
  10. Leave to cool

Equipment – biscuits

  • Two large bowls
  • Wooden spoon
  • Balloon whisk or hand/stand mixer
  • Piping bag with large star-shaped nozzle
  • Piping bag with smaller circular nozzle
  • baking trays lined with parchment/paper
  • Microwaveable bowl

Ingredients – biscuits

  • Unsalted butter – 100g
  • Icing sugar – 25g
  • Plain flour – 100g
  • Cornflour – 1 tablespoon
  • Baking powder – 1/4 teaspoon
  • Vanilla extract – 1 teaspoon
  • Milk chocolate – a large 200g bar

Method – biscuits and construction

  1. Turn the oven on to 170C fan / 180C conventional
  2. Cream the butter and icing sugar together with a wooden spoon
  3. Mix in the rest of the ingredients – you need the mix to be somewhere between a batter and a dough: only just liquid enough to squeeze (with effort) through a large nozzle piping bag (if it is any more runny than this it will not hold its shape from the nozzle and will flatten)
  4. Transfer the mix to the piping bag with the large star nozzle
  5. Pipe 3cm rounds until all the mix is used up. This will be hard work as the mix is thick

pistachioVienneseWhirlsPiped

  1. Bake in the oven for 12 minutes (you may need to turn if your oven cooks unevenly)
  2. Leave to cool for a few minutes in the trays (the biscuits are soft and will split if move too early) and then cool completely on a wire rack
  3. For the chocolate covering, break it into little pieces
  4. Leave out about a fifth of the chocolate then put the rest in a bowl
  5. Warm in the microwave in 30 second bursts – checking after each interval and giving a little stir
  6. When the chocolate is melted, take it out and add the chocolate pieces you left out earlier – stir gently until these pieces are melted into the rest
  7. Dip the biscuits half into the chocolate or ‘paint’ the chocolate on with a spoon
  8. Leave the biscuits again until the chocolate has hardened
  9. To assemble, put a teaspoon of peanut butter on the flat side of a biscuit, top with a teaspoon full of the jam and them sandwich another biscuit on top
  10. Repeat for all the whirls until they’re all turned into PB&J sammiches
  11. These won’t keep long, as Viennese biscuits are very delicate, probably 48 hours at mostPBJwhirls1

 

 

 

 

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3 comments

  1. These look brilliant – love peanut butter and jelly. I went for the iced biscuit option, trying to pipe the whirls frightened me slightly but do plan to give it a go at some point as I do love viennese whirls. Your photos are gorgeous and I am absolutely, completely in love with your illustrations!

    Like

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