by InSeason Team
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2 December 2022
Christmas ‘Paris Brest’ Wreath
A festive Choux Pastry and Mousseline cream decorative dessert
Prep
30 min
Cook
25 min
Skilled
Serves
6
Ingredients
No of servings
6
MAURI Choux Pastry Mix
Water
Canola Oil
MOUSSELINE CREAM MAURI RAP Custard Mix
Cold water
Unsalted butter (softened)
Vanilla essence
CHOUX PASTRY
Methods
Step 01
Place all ingredients in a bowl.
Step 02
Using a beater, blend together on low speed for 1 minute. Scrape down.
Step 03
Mix on medium speed for 5 minutes, then remove mixture from bowl.
Step 04
Using a piping bag fitted with a star nozzle, pipe large 25cm rings onto a baking tray lined with non stick baking paper.
Step 05
Lightly sprinkle the tops of each choux ring with flaked almonds.
Step 06
Bake at 180°C for 25 minutes. The finished choux should be golden and crisp.
MOUSSELINE CREAM
Methods
Step 01
Add cold tap water and RAP or Creamy Instant Custard Mix to bowl.
Step 02
Blend on low speed for 1 minute and scrape down.
Step 03
With a whisk, mix for 5 minutes on high speed.
Step 04
Leave to stand for 10–15 minutes prior to use.
Step 05
In another bowl whisk on high speed the softened butter until it is light and airy.
Step 06
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 07
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
Methods
Step 01
Using a serrated knife cut the Paris Brest (choux ring) in half.
Step 02
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 03
With a selection of fresh berries, delicately place small pieces on top of the mousseline cream.
Step 04
Finish by placing the top choux ring over of fruit and finish with a light dusting of icing sugar.
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