SWIRLS AND WHIRLS

This post could also be entitled Having fun with Wilton… Probably the most useful icing tip you can stick in your piping bag, Wilton 1M shines with many types of icings and doughs. In this post, I share three adventures using choux-pastry, French meringue, and a butter cookie. They all get a stylish look thanks to the open-star tip. Easy to use, even a recovering cake-o-phobe can do it.

SAMANTAS
(from Show de Receitas)

250 mL whole milk
1 Tbs sugar
100g butter
pinch of salt
4 eggs
1 cup all-purpose flour
granulated sugar for coating
powdered sugar for sprinkling after baking (optional)

Place in a saucepan the milk, sugar, butter, and salt. Bring to a boil, and add the entire cup of flour. Mix with a heavy wooden spoon over medium-low heat for about 5 minutes, until the dough forms a sticky residue around the bottom and sides of the pan.

Transfer the hot dough to the bowl of an electric mixer and beat for a few minutes to release some of the heat. Add the eggs, one by one, beating well after each addition.

Transfer the dough to a piping bag fitted with the Wilton 1M tip, and pipe small circles on parchment paper.

Bake in a 400F oven for approximately 20 minutes until golden brown.  Cool on a rack and enjoy with additional sprinkling of powered sugar, if you like.

ENJOY!

to print the recipe for Samantas, click here

These are delicious and believe it or not, unknown to this native Brazilian, until my virtual friend Angela from the Brazilian blog Ora, Pitangas shared a picture of Samantas she bought on a trip and raved about them. Of course, being 6 thousand miles away meant that the only way to satisfy my curiosity would be rolling up my sleeves and baking a batch… Totally worth it! As all things made with choux-pastry, they tend to lose their crispness quickly, so if you make them the day before, place them in a 350 F oven for a few minutes to bring them back into top shape.

BOYSENBERRY MERINGUE COOKIES
(inspired by several sources)

4 egg whites
3/4 cup granulated sugar
3 tablespoons boysenberry jam (or other jam of your choice)
8 ounces semi-sweet chocolate, chopped fine
1/2 cup heavy cream

Place the chocolate in a mixing bowl. Heat the cream to simmering, and pour it over the chocolate, all at once. Allow to stand for 3 minutes. Use a wire whisk to stir the cream and chocolate together until smooth and well-combined. Set aside to cool. Whip it on high-speed with an electric mixer until fluffy right before using.

Make the meringues. Heat the oven to 170 degrees F. Whip the egg whites on high-speed with an electric mixer until stiff peaks form. Gradually add the sugar, while continuing to whip. Mixture should be very stiff and glossy.

Place the jam in a small bowl, and fold about a cup of the meringue in. Transfer the mixture back into the meringue, and fold gently to combine. Place mixture in a piping bag fitted with the Wilton 1M tip, and pipe rosettes on parchment-lined baking sheets. Bake for 2 hours or until the meringues are very dry and peel off the paper easily.

Pipe or spread about a tablespoon of the whipped ganache over the back sides of half the meringues. Sandwich another meringue rosette on top.

ENJOY!

to print the recipe for Boysenberry Meringues, click here

These cookies would stand proudly by themselves, but sticking two together with the chocolate ganache took them to a higher level. I used my favorite brand of jam, (from Maury Island Farm). The jam gave a nice color and slight sharpness to the cookie. The only issue with meringue is how quickly it absorbs moisture, so they are best served right away. Or, if you must store them, use an air-tight container.

VIENNESE WHIRLS
(from Mary Berry)

250g very soft unsalted butter   
50g confectioner’s sugar
225g all-purpose flour
25g cornstarch
seedless raspberry jam for filling

For the biscuits, heat the oven to 400 F. Line 3 baking sheets with non-stick baking parchment. Using a 2-inch round cutter as a guide, draw 8 circles on each sheet of paper, spaced well apart. Turn the paper over so the pencil marks are underneath.

Measure the butter and icing sugar into a bowl and beat until pale and fluffy. Sift in the flour and cornstarch and beat well, until thoroughly mixed. Spoon the mixture into a piping bag fitted with the Wilton 1M tip.  Pipe 24 swirled rounds inside the circles on the baking sheets.

Bake in the centre of the oven for 13—15 minutes, until a pale golden-brown. Cool on the baking sheets for 5 minutes then carefully transfer to a wire rack to cool completely and harden. Match cookies according to size, in case there is some variability after piping/baking.  Fill them with raspberry jam.  

ENJOY!

to print the recipe for Viennese Whirls, click here

These cookies were a pure delight to eat, but I must admit they were a pain to pipe. I suspect my dough was slightly too hard, so next time I’ll add a little less flour. My hand was threatening to cramp up, and no, it’s NOT the Drama Queen speaking. Well, maybe the DQ surfaced a bit, but only momentarily. She is gone now.  At any rate, don’t let this issue discourage you, these are melt-in-your-mouth little gems, reminded us of shortbread cookies. Note added after publishing: make sure to see Helen Fletcher’s comment, she solves the problem for piping these babies! And she knows, she is a professional pastry baker… I am lucky to have her as a reader of my blog.

So, there you have it, three recipes in a single post, all involving my favorite icing tip. I hope I convinced you to bring Wilton into your home… 

ONE YEAR AGO: The Tabatiere

TWO YEARS AGO: Curry Turmeric Sourdough

THREE YEARs AGO: Brigadeiros de Morango

FOUR YEARS AGO: Feta-Stuffed Turkey Meatloaf

FIVE YEARS AGO: Artichoke-Saffron Souffle

SIX YEARS AGO: Cinnamon-Wreath

SEVEN YEARS AGO:
  Yeastspotting 11.11.11

EIGHT YEARS AGO:
 Oven-baked Risotto

NINE YEARS AGO:
  Potato-Roquefort Cakes with Ripe Pears

 

12 thoughts on “SWIRLS AND WHIRLS

  1. If the dough is difficult to pipe, microwave it VERY BRIEFLY to soften for piping so you don’t melt the butter or change the consistency. Soften only what you are going to pipe, then soften the next batch in the microwave. If you alter the flour, chances are the cookies will spread. We used this technique at the bakery and it worked every time. We hand piped all of our cookies. Hope this helps.

    Liked by 1 person

  2. I’ve enjoyed both these cookies in the past even if I’ve only made the Viennese whirls once … piping IS a pain and my batter started out with even more flour/cornstarch. You can’t beat the shortbread-iness texture though. 🙂

    Liked by 1 person

  3. Applause! Applause! Those Boysenberry Rose Meringues and Chocolate Ganache Sandwiches are definitely on the cookie list at our house! I can’t wait to set those out on the tea tray for afternoon tea!!! The Samatas look delicious and I haven’t had a Viennese Whirl for a while, so I guess I need to add all of them. A couple questions and a suggestion:

    How much flavor does the jam give to the merinuges? Is it light or can you really taste the flavor of the jam?

    The Samantas resemble a sweet pate choux, do they bake with a hollow center like a choux or are they too small to do that? I was just wondering about injecting a filling if they did develop a hollow center.

    And lastly, for the Viennese whirls, I would recommend a good European butter since butter is a big component of the flavor. American butter is just so bland compared to Europe and also contains a lot more water. It really does improve flavor and texture. Or churn your own! Nice thick organic cream with a touch of buttermilk gives a wonderful butter with a slight tang that is so irresistable.

    Liked by 1 person

    • oh, what a great comment, thank you! The jam gives a very subtle flavor, and a definite more creamy texture to the cookies – nothing too dramatic.

      as to the Samantas, no, they do not get the fully hollow thing inside, I suspect the swirls and the small size prevents that – however, I’ve seen samantas piped in a way to form a little “hole” in the center – by piping it higher on the sides, and then some pastry cream is added outside, not inside, in a beautiful star-shaped piping thing. I wanted to do that, but the shape of my cookies did not allow for it. I would have to re-visit the issue….

      Like

Click here to comment, love to hear from you!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.