Chocolate Viennese whirls

Chocolate Viennese whirls


  • 240g (1 ⅛ cup) butter, softened
  • 85g (¾ cup) powdered sugar
  • 2g (½ tsp) vanilla powder
  • 210g (1 ½ cups) all-purpose flour
  • 60g (½ cup) cornstarch
  • 250g (1 cup) hazelnut cream


1. Preheat the oven to 180°C/350°F.

2. In a large bowl, beat together butter with vanilla and powdered sugar until pale and creamy.

3. Add sifted flour and cornstarch into the buttercream and mix with a spoon.

4. Transfer soft cookie dough into a piping bag with a large star nozzle.

5. Pipe out each individual cookie leaving around 5cm (2 inches) space in between.

6. Bake for 10 minutes and leave to cool down completely.

7. Pipe a dollop of hazelnut cream on the bottom of half of the cookies and cover with another half, forming a cookie sandwich.

*Recipe on video and text may differ from each other!

How to cook Chocolate Viennese whirls:

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