Why don’t my Viennese whirls work??

[Topictwenty]

I made these very successfully a while back
But every time I’ve tried recently they are just too crumby and fall apart when you pick them up. Googling tells me the mixture is too soft if this happens but it was so stiff I could barely pipe it! Any advice?

It could be that your recipe has too high a ratio of flour. Be sparing with any flour you put on the work surface to roll your dough too.

I’m not rolling the dough, it’s a recipe that calls for piping so im not adding any extra flour. It’s a bit of a mystery that it worked the first couple of times but every time since it’s too crumbly when cooked