Passion Fruit Viennese Whirls

Hey Everyone,

So week two of the bake-off was Biscuit Week! This time I've decided to attempt making the technical challenge, the Viennese Whirl, though this version has a slight twist as it has less traditional flavour of passion fruit instead of strawberry! Instead of using jam, the cream is flavoured with the juice of the passion fruit.

I found the recipe in the Waitrose Magazine from March and they are very simple to make with amazing results, as both the cream and the biscuit itself is flavoured to ensure that it has the best taste possible! As I couldn't find any fresh passion fruit at my local supermarket, I bought passion fruit juice instead as an easy alternative which gives just a just as delicious finish as the fresh fruit would have done!

The biscuits had a very soft texture to them and the mild flavour of the passion fruit was subtle, but still very moreish! If you find it difficult to pipe your biscuits, the mixture is most likely a little too thick, why not try adding some more juice (if you have some) to loosen it up more!

Passion Fruit Melting Moments - From "Waitrose Magazine, Issue 72 March 2016 Edition"

Makes 14

Making Time - 25 Minutes, plus cooling
Cooking Time - 25 Minutes

Ingredients -

• 4 -5 Large Passion Fruits
• 250g Salted Butter, room temperature
• 60g Icing Sugar, plus extra for dusting
• 230g Plain Flour
• 75g Cornflour

Buttercream

• 100g Salted Butter, room temperature
• 150g Icing Sugar, sifted

1. Preheat the oven to 180 Degrees Centigrade/Gas Mark 4. Halve each passion fruit and scoop the flesh out into a sieve, pressing down with the back of a spoon to release the juice (you will need 4 1/2 tablespoons in total).

2. For the biscuits, cream together the butter and icing sugar with electric beaters (or in a freestanding mixer) until pale. Sift in the flour and cornflour and add 2 1/2 tablespoons of the passion fruit juice and add 2 1/2 tablespoons of just boiled water. Beat until the mixture comes together; scrape down if needed.

3. Attach a large star nozzle to a piping bag and fill the bag with the mixture. Pipe 28 x 5cm rosettes onto parchment-lined baking sheets, about 3cm apart. Bake for 20-25 minutes, or until pale golden. Cool for 5 minutes on the baking sheets, then cool fully on a wire rack.

4. Meanwhile, make the passion fruit buttercream by beating together the butter, icing sugar and remaining 2 tablespoons of passion fruit juice until pale and fluffy. Sandwich the biscuits together using a generous amount of buttercream and finish with a dusting of icing sugar.

Please Enjoy!!!