Wagon Wheel Paris-Brest

A French dessert, made of choux pastry and a flavoured cream. This wow dessert is topped with marshmallow magic and the finest chocolate!

Prep: 1:40 

Cook: 0:45 

Servings: 10 

INGREDIENTS

• 100g butter, chopped
• 150g (1 cup) plain flour, sifted
• 5 eggs, lightly whisked
• 90g (1/4 cup) raspberry jam, warmed, cooled slightly
• 180g Lindt Dessert Premium Dark chocolate, melted, cooled slightly
• Arnott’s Wagon Wheels Minis, to decorate
• Assorted marshmallows, to decorate
• Fresh raspberries, to decorate

MARSHMALLOW

• 300g (1 1/2 cups) caster sugar
• 160ml (2/3 cup) boiling water
• 2 tablespoons powdered gelatine
• 1 teaspoon vanilla extract
• Pink food colouring

METHOD

• Step 1
  Preheat oven to 200C/180C fan forced. Draw a 20cm circle on baking paper. Place, marked side down, on a baking tray.
• Step 2
  Combine butter, 250ml (1 cup) water and a pinch of salt in a saucepan. Bring to the boil over high heat, stirring until the butter melts. Add the flour. Beat with a wooden spoon for 1 minute or until mixture leaves side of pan. Remove from heat. Set aside for 10 minutes to cool.
• Step 3
  Use electric beaters to gradually beat in the egg, about 1 tablespoons at a time, beating well after each addition. The mixture should be stiff enough to hold a wooden spoon upright, but soft enough to pipe (you may not need to add all of the egg). Spoon the mixture into a piping bag fitted with a 1.5cm plain nozzle. Pipe a ring of pastry over the circle marked on the baking paper, then pipe another ring of pastry mixture directly inside it. Pipe a third ring directly over the seam where the 2 circles meet. Splash the dough lightly with cold water.
• Step 4
  Bake for 35-40 minutes or until golden. Turn the oven off and leave for at least 30 minutes. Transfer to a wire rack to cool completely. Use a large serrated knife to carefully cut pastry ring in half horizontally, discarding any uncooked dough from centre.
• Step 5
  Meanwhile, to make the marshmallow, combine the sugar and 160ml (2⁄3 cup) cold water in a saucepan. Bring gently to the boil over medium heat, stirring until the sugar dissolves. Pour the boiling water into a jug. Add the gelatine and whisk to dissolve. Pour gelatine mixture into the saucepan and stir for 2 minutes. Transfer the mixture to a bowl and set aside for 15 minutes to cool.
• Step 6
  Place the bottom pastry ring on a serving plate. Use electric beaters to beat the gelatine mixture on high for 10-12 minutes or until very thick and cooled to room temperature. Add the vanilla and beat for a further 1 minute. Add a few drops of pink food colouring to the marshmallow and fold through. Spoon into the pastry ring. Set aside for 30 minutes or until set.
• Step 7
  Once the marshmallow has set, place warmed jam in a snap-lock bag and snip corner. Drizzle jam over marshmallow. Cover with the top pastry ring.
• Step 8
  Drizzle the melted chocolate over the pastry ring. Arrange the Wagon Wheels, marshmallows and raspberries on top. Use a kitchen blowtorch to lightly toast the marshmallows. Set aside for at least 30 minutes or until completely set.

Source: https://www.taste.com.au/recipes/wagon-wheel-paris-brest/d9BB82Sk

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