Annual leave, yay! The weather has been properly disappointing in parts (rain rain, go away) but it’s so wonderful having the luxury of time to potter around doing very little, with the odd bake thrown in here or there.
I wasn’t sure whether to blog about these viennese whirls as they were a bit disappointing. Whilst I love watching Bake Off, the downside is there’s nothing like watching a couple of showstoppers to make me feel a little inadequate in the kitchen when things don’t work out! I also didn’t have my proper camera (making do with phone pics) but hey ho. Sometimes it’s worthwhile mentioning when things didn’t go right.
So I had baked a batch of really luscious viennese whirls earlier, and filled them with cherry jam and vanilla buttercream. As I was eating them, I thought they would be great in a lemon incarnation too, but it was those of the lemon variety that didn’t turn out quite as planned.
They were far too crumbly, breaking up into powder on just gently being touched. The biscuit also tasted strange, not quite lemony enough, but a hint that reminded me a little bit of citrus washing up liquid.
The homemade curd was delicious though, very tangy, with a strong lemon flavour that would probably work very well in another bake. I used Nigel Slater’s recipe found here.
I packed the viennese whirls into an airtight container, and they firmed up considerably overnight. You could eat them without ending up with a pile of sandy crumbs all over the floor, hooray. They just didn’t taste particularly great. The original recipe is fantastic, so I think it’s mainly a case of tweaking my alternative flavourings a bit more, and potentially doubling the lemon zest.
I might use up the remaining curd in some macarons. I’ve been baking a plenty of macarons, but they’ve been causing me a more trouble too, hmm!