@@BakingWithElliott Thanks so much for your reply Elliot... I really appreciate it... You should have way more views and subs on your channel.... I'm on Flickr and only have 4.7k followers...I haven't been active for a couple of years due to bad health and of course Covid etc, but I'll be active again from the back end of January and I'll put a link to your channel on further images I post..Go to my about page here on YT and there's a link to my website... I only do photography as a hobby by the way.
@@elijahheyes9061 Thank you so much - you're too kind! I bet that you're a brilliant photographer - that would be a wonderful compliment, thank you so much! Have a wonderful day/night!
That's the issue with the dough for these biscuits. When the mixture is in the piping bag, use the heat of your hands to make the dough more pliable/easier to pipe! 🙂
@@BakingWithElliott Many thanks Elliot ...My old Tala (plastic) kit, with a plastic syringe, gave up the ghost last week. mind you had it for 50 years! I make Viennese finger biscuits , and dip each end into melted Boureville chocolate! Happy Baking
Hey Gillian, thank you for the comment. I believe I used Anchor (the type that comes in a tub), but use sort you can get your hands on. Any other questions, let me know! 🙂
Hey Gerard Jones, that's great information, thank you. The addition of egg white is a new one to me - this was the recipe I used while at culinary college, will have to look into the egg white recipe - tank you so much! Happy New Year! 🎉
The mixture is indeed stiff, if it’s too hard to pipe, I recommend using the warmth from your hands to help warm the mixture. This is one of the simplest biscuits I made from college!
Hi Jacqui Fair, sorry about the late response. I've never known there be corn flour in viennese whirls, personally anyway. This recipe is one I altered from bakery college and it didn't call for any corn flour either 👍 Thank you for stopping by! 😄
Hi Gerard Jones - thanks for the comment. There is a direct link to the recipe in the description but here it is if you're still interested! bakingwithelliott.com/viennese-whirls/
I've just eaten 2 ..I'm going to make some of these. They are so easy. One of my favourites
Wow, those Viennese buttery biscuits are amazing! I love that you add a little jam in them, very delicious my friend...big like!
The jam is a very welcome addition! Thank you for stopping by How Tasty! 😄
Those look Beautiful and Gorgeous Elliott, Awesome Job my Friend!!
Thank you so much Ellen! 😄👍
Very nice, Elliott. I have never made these cookies before. I will definitely try it some day. This is great for festive season or a gift
Thank you so much for watching, Gracious Treatz! 👍 You could give them as a gift, perfect for a homemade gift! 😄
*biscuits
They look really lovely
Thank you so much Jill Moorhouse - that means a lot! 🙂
Super whirls. Full watched.
Thank you so much Kinnari's Kitchen! 😄
Beautiful
Thank you so much, Homestyle Recipes! 😁
Nice!!!
Thank you so much Gaston G - if there is anything you'd like to see me try, feel free to let me know! 👍
Fantastic dessert, very interesting video, well done looks so tasty ;)
Thank you so much, Tryharder Life! 👍
these look so good!!
Thank you so much, The Baking Bomb for stopping by! 😄
Thanks for sharing. I can’t wait to have a go at making these ❤️👍
Hey! I really hope you get the chance to make these soon - I promise they're delicious! 👍
Baking With Elliott struggling to get all the ingredients in the shops these days 🤷🏻♂️🙄
I understand the struggle - can’t get the basics!
It’s adorable, love you!
Thank you so much, Miyo! 👍
thank you great stuff
Thank you so much!
They look great..have you got a link to your buttercream mix please?
Hey Warwick Wolf, sorry about the late response. The full recipe can be found over on bakingwithelliott.com/viennese-whirls/ 👍
These look awesome 👏
Hi these look amazing where can I get the recipe please
Hey Lozza Higgins, the full recipe write up is here - bakingwithelliott.com/viennese-whirls/ 🙂
@@BakingWithElliott they are Mary Berry recipe
Fabulous thanks....On your website you say pre heart oven to 190...Is that fan oven Elliot ?
Good afternoon - thank you for the comment. That’s for a standard oven, so about 170c would be right for a fan oven 👍
@@BakingWithElliott Thanks so much for your reply Elliot... I really appreciate it... You should have way more views and subs on your channel.... I'm on Flickr and only have 4.7k followers...I haven't been active for a couple of years due to bad health and of course Covid etc, but I'll be active again from the back end of January and I'll put a link to your channel on further images I post..Go to my about page here on YT and there's a link to my website... I only do photography as a hobby by the way.
@@elijahheyes9061 Thank you so much - you're too kind! I bet that you're a brilliant photographer - that would be a wonderful compliment, thank you so much! Have a wonderful day/night!
What did u use for ur templates please
Hi Elliot, what size are your circles?
Hi there! The circles are 2.5 inches in diameter
Can you use a hand whisk?
You can but the dough may become a little too much for a hand whisk, an electric hand mixer would be ideal. I hope that helps a little 👍
Baking With Elliot thanks
My viennese whirls taste great hut i cant pipe them. Is it too thick for piping or my tip not large enough? Its mary berrys recipe
That's the issue with the dough for these biscuits. When the mixture is in the piping bag, use the heat of your hands to make the dough more pliable/easier to pipe! 🙂
can't find 12 mm star nozzle...Please would you help with make etc. They have numbers but no mm!
Hi there Penny - sorry about that. If you have a 1m piping nozzle by Wilton, that’s the exact same
@@BakingWithElliott Many thanks Elliot ...My old Tala (plastic) kit, with a plastic syringe, gave up the ghost last week. mind you had it for 50 years! I make Viennese finger biscuits , and dip each end into melted Boureville chocolate! Happy Baking
Elliot ! can you please make the number cake? for example a cake in the shape of a number. they are all over Pinterest & Instagram they are so cute!
Elliott*
Fantastic request - expect to see it soon! 👍
+Baking With Elliott Yay!!
What butter do u use for this please
Hey Gillian, thank you for the comment. I believe I used Anchor (the type that comes in a tub), but use sort you can get your hands on. Any other questions, let me know! 🙂
They looked fabulous Elliot like 15 from me
Thank you so much Roger! 😄👍
Why is my mixture so stiff? It wont pipe.
Hey! This can happen - don’t worry. Use the heat of your hands to soften the dough, this is what I usually do
Beat butter and sugar until white.
Fold second addition of flour by hand.
Add egg white and lemon.
Otherwise you got it right.
I'm a retired baker.
Hey Gerard Jones, that's great information, thank you. The addition of egg white is a new one to me - this was the recipe I used while at culinary college, will have to look into the egg white recipe - tank you so much! Happy New Year! 🎉
We're is written recipe
Hey Edna Sole - the full recipe is over on my website, here it is: bakingwithelliott.com/viennese-whirls/ :)
Start at the outer rim and pipe inwards.
That's actually great advice, I should have done that!
👌👍❤️👍👌
Thank you so much for stopping by, Sunil Nivalkar! 😄
Baking With Elliott 1107 already subbbed. Plz support back
Hard to bag because you failed to fluff the butterr/sugar before adding flour.
Beat it for a good 10 mins.
The mixture is indeed stiff, if it’s too hard to pipe, I recommend using the warmth from your hands to help warm the mixture. This is one of the simplest biscuits I made from college!
Just wondering why you didn’t add corn flour!? 😬
Hi Jacqui Fair, sorry about the late response. I've never known there be corn flour in viennese whirls, personally anyway. This recipe is one I altered from bakery college and it didn't call for any corn flour either 👍 Thank you for stopping by! 😄
Recipe, I'm not going to websites looking for anything.
Hi Gerard Jones - thanks for the comment. There is a direct link to the recipe in the description but here it is if you're still interested! bakingwithelliott.com/viennese-whirls/