2 December 2022

Christmas ‘Paris Brest’ Wreath

A festive Choux Pastry and Mousseline cream decorative dessert

Prep

30 min

Cook

25 min

Skilled

Serves

Ingredients

No of servings

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.