Viennese Whirls by Palm Court at Grosvenor Pulford #Recipe

Vanessa Owen
21st April 2020

Thanks to Ben, Sous Chef at Palm Court in the Grosvenor Pulford Hotel for this recipe

Cream Filling

1. Place butter into a mixing bowl along with the icing sugar and whip together using a whisk or an electric mixer until white and fluffy
2. Scrape the vanilla seeds from the pod into the mixture and mix together. If you do not have vanilla pods you can use 1tsp of vanilla extract instead

Biscuits

1. Pre heat oven to 170 degrees and line a baking tray with parchment paper
2. Place softened butter into a mixing bowl, sift the icing sugar into the bowl and whisk until light and fluffy
3. Add vanilla extract to the mixture and fold through
4. Sift in the flour and corn flour, mix until a soft dough is formed
5. Spoon or pipe the mixture onto the baking tray. If you have a star nozzle place in the piping bag for the swirl effect
6. Bake in the oven for 13-15 minutes
7. Once cooked dust the biscuits with some icing sugar using a sift
8. Then simply build your biscuits, jam on one side butter cream on the other and sandwich together! Sweet deliciousness!

Ingredients

Cream Filling

100g/3.5oz soft butter
200g/7oz icing sugar
1 vanilla pod
75g/3oz seedless jam of your choice

Biscuits

250g/9oz very soft butter
50g/2oz icing sugar, plus extra for dusting
250g/9oz plain flour
50g/2oz corn flour
1/2 tsp pure vanilla extract

Equipment

Mixing bowl
Whisk/Electric mixer
Baking tray
Baking parchment
Sieve