Spiced Viennese Whirls with Pumpkin Buttercream (GBBO Week 2)
Jess Cantoni
Jess Cantoni
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Ingredients

  • Biscuits
  • 250 g very soft unsalted butter
  • 50 g icing sugar
  • 225 g plain flour
  • 25 g cornflour
  • 1/4 tsp ground cloves
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 100 g unsalted butter
  • 100 g pumpkin puree
  • 1/2 tsp vanilla extract
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cinnamon
  • 280 g icing sugar
  • 170 degrees
  • /190 degrees

Instructions

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