Choco & vanilla whirls

Je m’en vais – Vianney

Coucou,

I had plans, this article was supposed to be on the blog last Monday (not yesterday, the one before) but I got very busy and didn’t see the time fly. Anyway, here is the recipe now; I’ve seen them many times and I found them pretty but wasn’t really sure if they were worth the try, I was afraid the looked better than they tasted but they actually taste pretty good! You don’t need many ingredients and you probably already have them in your cupboard, this is why I love this recipe, you can make it all of a sudden, when a mysterious desire comes by. And the shape, isn’t cute?

I made 49 biscuits of 6cm diameter. Chocolate part: 135g flour, 80g sugar, 15g non sugared cocoa, 50g soft butter, 1/2 beaten egg, 4tbsp milk. Vanilla part: 150g flour, 70g sugar, 50g soft butter, 1/2 beaten egg, 2tbsp milk, 1tsp vanilla extract.

Prep: 15mn — Wait: 30mn + 30mn — Bake: 15mn by batch

You need to prepare your two parts separately, think about taking your butter out of the fridge few minutes before to have it soft. As for the 1/2 beaten egg, just beat 1 egg and divide it in 2.

Chocolate part. Mix in the flour, sugar and cocoa. Add the diced butter and mix with a wooden spoon. Pour the 1/2 beaten egg in and the milk. Continue to mix with your spoon, a ball shape should appear. If it is too sticky, add flour and if it is too crumbly, add milk. Wrap your ball in a baking sheet and put in the fridge at least 30mn.

Vanilla part. Mix in the flour and sugar. Add the diced soft butter and mix with a wooden spoon. Pour in the 1/2 beaten egg, milk and vanilla extract. Continue to mix with your spoon, a ball shape should appear. If it is too sticky, add flour and if it is too crumbly, add milk. Wrap your ball in a baking sheet and put in the fridge at least 30mn.

It can stay in the fridge longer but, I wasn’t patient enough.

After this time, roll your two parts on two different baking sheets. Try to roll them out on two similar rectangular shapes, approximately 3mm thick. Put your chocolate part on your vanilla part and roll them together, as you can see on the previous pictures. Wrap the roll in a baking sheet and put in the fridge at least 30mn. Again, it can stay in the fridge longer but, I wasn’t patient enough :)

Preheat the oven to 160°. Take your roll and cut slices of approximately 7mm. I started with 5mm, tried 7mm and 1cm but we preferred the 7mm. When I suggest you to do is: try and choose the one you prefer! If your roll has stayed enough time in the fridge it should be very easy to cut and stay in a circular shape. If they’re out of shape after the cut, simply shape them back to make beautiful whirls.

Dropp your biscuits-to-be on a baking sheet, let enough space between them (around 3-4cm) in case but they shouldn’t spread. Hop, in the oven for 12 to 15mn, check your oven from time to time because it will decide the baking for you. The vanilla part shouldn’t be golden. Your biscuits may seem underbaked but they probably are good enough, let them cool on a baking shelf, they will harden.

So, here we are with nice whirls! What do you think about that? Do you like them? I think it was pretty funny to make and very yummy to eat, le Barbu is my tester because when it comes to chocolate he’s quite difficult to please but he loved them! I left them room and when I came back, he had devoured not one, not two, not three, not four… but a lot of them ;)

A tea, some biscuits… Aren’t we good here? Des bisous

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