Christmas ‘Paris-Brest’ Wreath Cake
Enjoy a modern take on Paris Brest, the Christmas classic made with Mauri’s Choux Pastry Mix, mousseline cream and a sprinkling of fresh berries.
Christmas ‘Paris-Brest’ Wreath Cake
Enjoy a modern take on Paris Brest, the Christmas classic made with Mauri’s Choux Pastry Mix, mousseline cream and a sprinkling of fresh berries.
INGREDIENTS | WEIGHT |
---|---|
CHOUX PASTRY | |
Mauri Choux Pastry Mix | 1.000kg |
Water | 2.000L |
Canola Oil | 0.350kg |
MOUSSELINE CREAM | |
Mauri RAP Custard Mix | 1.000kg |
Cold water | 2.500L |
Unsalted Butter (Softened) | 0.900kg |
Vanilla essence | 1 tsp |
A Mousseline cream is a custard whipped with butter and is widely used by pastry chefs in France. | |
It is ideal for decorating and filling cakes, cream puffs, Mille Feuille and other pastries. |
CHOUX PASTRY
STEP 1
Place all ingredients in a bowl.
STEP 2
Using a beater, blend together on low speed for 1 minute. Scrape down.
STEP 3
Mix on medium speed for 5 minutes, then remove mixture from bowl.
STEP 4
Mix on Using a piping bag fitted with a star nozzle, pipe large 25cm rings onto a baking tray lined with non-stick baking paper.low speed for 1 minute. Scrape down.
STEP 5
Lightly sprinkle the tops of each choux ring with flaked almonds.
STEP 6
Bake at 180°C for 25 minutes. The finished choux should be golden and crisp.
MOUSSELINE CREAM
STEP 1
Add cold tap water and RAP Custard Mix to a bowl.
STEP 2
Blend on low speed for 1 minute and scrape down.
STEP 3
With a whisk, mix for 5 minutes on high speed.
STEP 4
Leave to stand for 10–15 minutes prior to use.
STEP 5
In another bowl whisk on high speed the softened butter until it is light and airy.
STEP 6
Gradually add the custard to the whipped butter little by little. In between adding the custard, whip the mixture to combine on medium speed.
STEP 7
Once all the custard and butter has been combined, finish whisking the mixture on top speed until firm peaks appear.
ASSEMBLY
STEP 1
Using a serrated knife cut the Paris Brest (choux ring) in half.
STEP 2
Using a piping bag fitted with a star nozzle, pipe in a decorative pattern the mousseline mixture around the bottom half of the Paris Brest ring.
STEP 3
With a selection of fresh berries, delicately place small pieces on top of the mousseline cream.
STEP 4
Finish by placing the top choux ring over of fruit and finish with a light dusting of icing sugar.
Makes: 6-7 large round Paris Brest Wreaths (22cm diameter)
Product Code: 81953 Product Name: Mauri Choux Pastry Mix 15kg
Product Code: 16581 Product Name: RAP Instant Custard Mix 15kg
Finished Product Shelf Life: Once made-up the product can be kept at 4°C (refrigerator temperature) for up to 2 days, provided good sanitation and handling practices occur.
A quality mix to easily create choux style pastry for éclairs and profiteroles.
Enjoy Chocolate-Dipped ‘Rudolf’ Donuts—soft, fluffy donuts coated in rich chocolate and adorned with festive Rudolf decorations for a playful and delicious holiday treat.
Let’s bake better together. Call us on 1800 649 494
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