Viennese fancies
See also: Cooking book from the 70s, Icing set
Update:
This is what Viennese fancies (or “whirls” as they now call them) look like in the supermarket:
See also: Cooking book from the 70s, Icing set
Update:
This is what Viennese fancies (or “whirls” as they now call them) look like in the supermarket:
July 21st, 2006 at 3:41 pm
Are they a sort of シュークリーム？？
チョーおいしそう！！！
July 21st, 2006 at 3:48 pm
No. Chou cream pastries are soft. The shells on these fancies are hard on the outside because I bake them in the oven, and they are filled with a very sweet buttercream, flavoured with orange (Cointreau).
Actually I think this recipe is just too sweet for my liking. That\’s why I gave them to N-san so she can give them out at work :-)
July 21st, 2006 at 9:29 pm
to Fumineko
They reminds me of some sweets in Japan,feeling nostalgic about them…
especially the smell of orange with the butter cream.
July 21st, 2006 at 11:22 pm
おいしかったよ。
ありがとう（＾－＾）
July 21st, 2006 at 11:27 pm
nanaへ
thank you!
July 22nd, 2006 at 1:53 am
リチャード おなかすいたよー！
ライスプディングたべようかなぁ
いまからたべてみるねー！！！
July 22nd, 2006 at 2:48 am
To richard & watari
Good job,Richard, then!!
なるほど。
Now I understand that orange bits (Picture 1) are actualy oranges!
I guess it’s more like スコーン, right?
I liked スコーン from M&S, and used to have them regularly.
(I also recommend M&S’s chocolate muffins, served as warmed☆ まじうま、です。）
Here in Tokyo, I must do with ather alternativeｓ from スタバ.
I’m being wistful too, thinking of what I had in London!!
July 22nd, 2006 at 2:53 am
Shit! Sorry about my word. Silly typos in previous message.
July 22nd, 2006 at 9:25 am
ふみねこへ
The outside is biscuity, not like a scone.
This is the recipe for viennese fancies, but note that you will need an icing bag with a large nozzle.
FOR THE SHORTCAKE:
4 oz table margarine
3 oz butter
3 oz icing sugar
grated zest of 2 oranges
0.5 oz cornflour
4 oz self-raising flour
4 oz plain flour
(1) Preheat oven to 350 deg F / 180 deg C / gas mark 4.
(2) Mix the margarine, butter and icing sugar together until they go soft and creamy.
(3) Add cornflour and beat well.
(4) Sift in the other flours slowly, keep beating.
(5) Put it into an icing bag and squeeze it into small circles on greaseproof paper or foil (see picture 3).
(6) Put into the oven and cook until hard and lightly browned (about 10-12 minutes).
FOR THE ORANGE BUTTERCREAM:
2 oz butter
4 oz icing sugar
a cap or thimbleful of orange cordial or Cointreau
(7) Beat the butter and icing sugar together until it goes creamy.
(8) Add in the orange cordial/Cointreau and mix well.
Now assemble as in picture 4 above.
1 oz = 1 ounce = 28 grams
July 23rd, 2006 at 4:08 am
リチャードは、おかしも つくれるんだね。なんでも つくれるのね。ステキだわ。
July 24th, 2006 at 9:50 am
That’s looks sooooo tasty !!!
I want to have that really.
What’s your favourtite sweet ?
Do you make yourself ?
July 24th, 2006 at 9:56 am
to miki:
I’m not really a “sweet” person. I don’t like sugary things very much. These Viennese fancies were too sweet for my liking. I think I prefer savoury things, and of course chilli!