The art of crafting the perfect Viennese fingers lies with Benjamina Ebuehi, a renowned pastry expert who's cracked the code for achieving tender, melt-in-the-mouth textures and perfectly balanced flavors. By tweaking her recipe slightly, anyone can master this classic biscuit.
Firstly, it's essential to understand that Viennese fingers are all about simplicity – just buttery goodness with chocolate-dipped ends. The key lies in striking a balance between a consistency that has enough butter but still holds its shape once baked. A little trick here is adding milk to the dough, which helps make it more pipeable. Using a large, open-star nozzle also proves to be a game-changer, allowing for even piping without cramped hands and burst bags.
To start, preheat your oven to 180C (160C fan)/350F/gas 4 and line a baking tray with greaseproof paper. Next, combine 130g of very soft salted butter, 50g of icing sugar, and a pinch of vanilla extract in a bowl and beat with an electric whisk for three to four minutes until it's pale and creamy.
Add 170g of plain flour and 2 tsp of custard powder to the mixture, then mix well. The addition of 1 tsp of milk helps achieve the perfect consistency, allowing for both a tender crumb and a manageable piping experience. Spoon the dough into a piping bag fitted with a large open-star nozzle (Benjamina's go-to choice) and pipe 10 finger-shaped biscuits onto the lined tray.
Chill the biscuits in the fridge for 15 minutes before baking them at 180C for 18-22 minutes, until they're lightly browned. While the biscuits cool on the tray, melt the chocolate in short bursts using a microwave or by heating it over simmering water. Dip each end of the cooled biscuits into the melted chocolate and place them on a rack to firm up before serving.
By incorporating Benjamina's clever tweaks – from adding milk to using the right piping nozzle – anyone can achieve Viennese fingers that rival her own creations. With practice, patience, and a bit of know-how, you'll be on your way to baking these delightful treats like a pro.
Firstly, it's essential to understand that Viennese fingers are all about simplicity – just buttery goodness with chocolate-dipped ends. The key lies in striking a balance between a consistency that has enough butter but still holds its shape once baked. A little trick here is adding milk to the dough, which helps make it more pipeable. Using a large, open-star nozzle also proves to be a game-changer, allowing for even piping without cramped hands and burst bags.
To start, preheat your oven to 180C (160C fan)/350F/gas 4 and line a baking tray with greaseproof paper. Next, combine 130g of very soft salted butter, 50g of icing sugar, and a pinch of vanilla extract in a bowl and beat with an electric whisk for three to four minutes until it's pale and creamy.
Add 170g of plain flour and 2 tsp of custard powder to the mixture, then mix well. The addition of 1 tsp of milk helps achieve the perfect consistency, allowing for both a tender crumb and a manageable piping experience. Spoon the dough into a piping bag fitted with a large open-star nozzle (Benjamina's go-to choice) and pipe 10 finger-shaped biscuits onto the lined tray.
Chill the biscuits in the fridge for 15 minutes before baking them at 180C for 18-22 minutes, until they're lightly browned. While the biscuits cool on the tray, melt the chocolate in short bursts using a microwave or by heating it over simmering water. Dip each end of the cooled biscuits into the melted chocolate and place them on a rack to firm up before serving.
By incorporating Benjamina's clever tweaks – from adding milk to using the right piping nozzle – anyone can achieve Viennese fingers that rival her own creations. With practice, patience, and a bit of know-how, you'll be on your way to baking these delightful treats like a pro.
did u no viennese fingers r like 80% of british bakers dream biscuit 
?? Benjamina Ebuehi is like the ultimate queen 
of pastry n she's shared her secretes 
on how to make them perfect 
so let's get into it! 
they overbake/underrise 
so what r the chances of success? 
- 42% for 1st attempts, 71% for 2nd attempts, 93% for 3rd attempts 
it's like a game-changer! 
and let's talk about chocolate... 85% of ppl who bake viennese fingers use dark chocolate, but did u know that milk chocolate is the secret to achieving that perfect snap? 
stats: milk choc = 78% success rate, dark choc = 62%
- avg time spent per attempt: 2h45m 
1hr10m for those who got it right on 1st try 
! I mean, who knew it was all about simplicity and balance? Adding milk to the dough is genius 
, and using that large open-star nozzle makes piping a breeze 
. The key is finding that sweet spot between buttery goodness and shape retention - once you get it right, you'll be hooked 
! I'm off to try this recipe ASAP, can't wait to see if my Viennese fingers turn out as divine as Benjamina's 
she's literally cracked the code for those tender & melt-in-the-mouth textures 
plus, its all about simplicity - just buttery goodness with chocolate-dipped ends. i mean who doesn't love that?! 
. What I find really cool about this recipe is that it shows us how simplicity can lead to something truly special. No fancy techniques required, just a few clever tweaks and you're on your way to baking delicious treats. Plus, who doesn't love chocolate-dipped biscuits? It's like the ultimate comfort food! 
but idk, it makes all the diff. and btw, using a microwave to melt chocolate is just... lol, why not right? 
. I've been experimenting with different piping nozzles and now I'm hooked on those large open-star ones 
. And just chillin' the biscuits in the fridge for 15 minutes makes all the difference 
. I'm not saying anyone's going to become as skilled as Benjamina overnight, but with practice and patience, you can definitely get close 
Like, what's next, a secret formula for making the perfect cup of coffee 
️?
. So I finally got around to trying Benjamina's recipe and OMG, they turned out amazing! The secret ingredient of milk totally changed the game for me. Now every time I have a baking day at home, Viennese fingers are always on my list 
.
, that's it! Sounds like Benjamina's secret trick is just adding milk 
... why didn't we know that earlier?! 
. It's amazing how something as simple as piping the right nozzle can make such a difference in texture 
! I've been trying to master the art of making these babies at home and it's all about finding that balance between buttery goodness and texture, right? The addition of milk to the dough is a game-changer - I was struggling to get mine right until I tried that trick. And using a large open-star nozzle makes all the difference in piping out those fingers without any issues. Can't wait to try Benjamina's tweaks and see how they turn out! 
! The best part? It's not rocket science (although it might feel like it at first). With practice and patience, anyone can whip up these gorgeous treats. So go ahead, give it a try, and let me know what you think 