fbpx
Custard & Cheescake, Fillings & Toppings

Christmas ‘Paris-Brest’ Wreath

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

IngredientsWeight (kg or L)
CHOUX PASTRY
MAURI Choux Pastry Mix1.000kg
Water2.000L
Canola Oil0.350kg
MOUSSELINE CREAM
MAURI RAP Custard Mix1.000kg
Cold water2.500L
Unsalted butter (softened)0.900kg
Vanilla essence1 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.

Method

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

Using a piping bag fitted with a star nozzle, pipe large 25cm rings onto a baking tray lined with non stick baking paper.

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 or Creamy Instant Custard Mix to 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.

Note: Once made-up the product can be kept at 4°C (refrigerator temperature) for up to 4 days, provided good sanitation and handling practices occur.

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.

YIELD

Makes 6-7 large round Paris Brest Wreaths (22cm diameter).

This recipe is a general description of ingredients and method only, for use by qualified and experienced baking personnel. It is not a guarantee of any result. You carry all responsibility as to its suitability for your business and for the safety and suitability of the finished product. Baking times and temperatures may vary.

Let’s bake better together. Call us on 1800 649 494

YOUR BAKING BETTER NEWS

Baking trends_landing page

What's Baking Hot For 2022

MAURI always has an eye on the future… And keeping on that trend, we’ve analysed the developments in the baking world and compiled some thoughts […]

16.February.2022

TASTE THE WORLD: Exploring the increasingly-international flavours of hot cross buns.

Hot cross buns have come a long way since 1361 when Father Thomas Rocliffe first stamped his humble fruit and spice cakes with the sign [...]
25.February.2021

The use of Dough Retarders

The use of dough retarders in the Australian baking industry has flourished in recent years, to the extent that most bakers will have had some […]

6.October.2020

International Coffee Day 29 August 2020

Next week (29th August) is the day you have been waiting for. The day you can relish in your morning ritual and soak up the […]

20.August.2020

Pasta Challenge Tips & Recipe

Following the amazing response to our Victorian team’s Pasta Challenge, we call our MAURI followers to join in! To give you a kick-start, here are […]

18.August.2020
Customer Bite Landing Page Image

Q&A with Ryan Khun of Country Cob Bakery, winner of Australia's Best Pie 2 years running

We recently spoke with one of our brand ambassadors, Ryan Khun of Country Cob Bakery in Kyneton, Victoria in the lead up to Australia’s Best […]

12.August.2020

National Lamington Day

The National Day for one of Australia’s icons, the Lamington, is coming up on 21st July. A staple treat lining the bakery cabinet of bakeries […]

9.July.2020

The importance of baking conditions on bread

A well-controlled oven has an important influence upon the overall quality of a loaf of bread. Oven conditions require the heat transfer mechanisms of convection, […]

26.May.2020

Stay up-to-date with our FREE 'Baking Better' eNewsletter