Chocolate Salted Caramel Viennese Whirls

Chocolate Salted Caramel Viennese Whirls

Who’s been watching the Great British Bakes Off this year? I love the program and each week I try to copy their challenges and create new challenges for myself. This recipe came from the biscuit week, week 2. They made Viennese Whirls for their technical challenge. I love Viennese Whirls!! Who doesn’t?! There a lovely biscuit with just melts in your mouth! However, most people have had the traditional Viennese Whirls; vanilla biscuit filled with vanilla buttercream and raspberry jam. I wanted mine to be different, something people haven’t tried before. I love experimenting in the kitchen with new flavours! I had a think of my two favourite flavours; I love chocolate and I love salted caramel and both go perfectly together!! These are differently a winner!!

Makes 12 


Salted Caramel Sauce

200g granulated sugar

90g salted butter

1 teaspoon salt

120ml double creamimg_3271


100g unsalted butter

200g icing sugar

1 teaspoon cocoa powder


250g unsalted butter

50g icing sugar

200g plain flour

25g cornflour

25g cocoa powder


  1. Begin with making the salted caramel sauce. Heat the sugar in a medium saucepan over a medium heat, stirring constantly. The sugar will form but clumps, but make sure you keep stirring. Eventually the mixture will turn thick brown like caramel.
  2. Remove from the heat and stir in the butter until completely melted. Then add the cream stirring continuously.
  3. Put back on the heat and allow the mixture to boil for 1 minute. Remove from the heat and stir in the salt and leave to cool.
  4. To make the biscuits; heat the oven to 180 degrees. Beat the sugar and butter together until pale and fluffy. Then add the plain flour, cornflour, and cocoa powder and beat well.
  5. Place the mixture into a piping bag with a medium star nozzle attached. On a greaseproof tray, pipe 24 whirls.
  6. Bake in the preheated oven for 15 minutes. Once baked, remove from oven and leave them on baking tray for a few minutes to slightly harden before placing them on a cooling rack.
  7. While the biscuits are cooling, make the filling. Place the butter, icing sugar, and cocoa powder in a bowl and beat until light and smooth. Spoon the mixture into a piping bag with a medium star nozzle attached.
  8. Once the biscuits have cooled and harden you can then start to assemble them together. Spoon a little salted caramel sauce onto the flat side of 12 of the biscuits. The pipe the buttercream in a whirl shape on top of the salted caramel. Place the reminding biscuits on top, to sandwich it together and enjoy!

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