Praline Viennese Whirls

Instructions

1. 1

   Preheat the oven to 200°C (400°F) and line a baking tray with parchment paper.

   Tip: Use a thermometer to ensure accurate temperature.

2. 2

   In a large mixing bowl, combine the flour, cold butter, and ice-cold water. Mix until the dough comes together in a ball.

   Tip: Use a stand mixer with a dough hook attachment for easier mixing.

3. 3

   Wrap the dough in plastic wrap and refrigerate for 10 minutes.

   Tip: This will help the dough relax and become easier to roll out.

4. 4

   On a lightly floured surface, roll out the dough to a thickness of 3 mm.

   Tip: Use a rolling pin to achieve an even thickness.

5. 5

   Cut out circles of dough using a cookie cutter or the rim of a glass.

   Tip: You should be able to get about 8-10 circles.

6. 6

   In a small saucepan, combine the granulated sugar, light brown sugar, and melted butter. Heat over medium heat, stirring constantly, until the sugar has dissolved.

   Tip: Be careful not to burn the sugar.

7. 7

   Remove the dough circles from the refrigerator and place them on a baking tray lined with parchment paper.

   Tip: Make sure the dough is at room temperature before rolling out.

8. 8

   Spoon a small amount of praline syrup onto one half of each dough circle, leaving a 1 cm border around the edges.

   Tip: Use a spoon to spread the praline syrup evenly.

9. 9

   Fold the other half of the dough circle over the filling, pressing the edges together to seal.

   Tip: Use a fork to crimp the edges for a decorative touch.

10. 10

    Bake the Viennese whirls for 20-25 minutes, or until golden brown.

    Tip: Use a thermometer to ensure accurate internal temperature.

11. 11

    Allow the Viennese whirls to cool completely on a wire rack.

    Tip: This will help the filling set and the pastry to become crisper.

12. 12

    To make the praline filling, melt the dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.

    Tip: Be careful not to overheat the chocolate.

13. 13

    Stir in the praline syrup and allow the filling to cool and thicken.

    Tip: This will help the filling to set and become more stable.

14. 14

    To assemble the whirls, spread a small amount of praline filling onto the cooled Viennese whirl.

    Tip: Use a spoon to spread the filling evenly.

15. 15

    Top with a crunchy Viennese whirl made from the Viennese whirl mix and confectioner's sugar.

    Tip: Use a fork to sprinkle the confectioner's sugar evenly.

16. 16

    Drizzle with almond extract and sprinkle with salt.

    Tip: Use a small spoon to drizzle the almond extract evenly.