Signature Dish:
Twelve Viennese Whirl Biscuits
About the dish ...
This challenge focused on the making of twelve Viennese Swirl Biscuits, where participants had two hours to craft biscuits in various shapes and flavors, emphasizing the importance of achieving a buttery coating and a rich, crumbly interior.
Paul Hollywood: "A viennese biscuit is all about that buttery coating on the outside, beautifully crumbly and rich on the inside. And of course, sandwich filling must be unctuous too."
Prue Leith: "Viennese biscuits sound terribly easy to make, but it's really important to get the texture right so that you can pipe it. If the butter gets too soft, the biscuits will not hold their definition in the oven because they'll begin to melt."
Paul Hollywood: "If you over bake them. It makes the coating on the outside too thick and difficult to eat. If you under bake it, literally, it'll fall apart in your mouth."
Prue Leith: "I bet you some of these bakers will come up with flavors and would never dream of putting together. And of course, I want them to taste like all that heaven."
