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Wagon wheel paris-brest
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Prep Time:
100 minutes
Cook Time:
45 minutes
Total Time:
145 minutes
Make delicious French-inspired marshmallow pastry!
Ingredients:
  • 100g butter, chopped
  • 150g (1 cup) plain flour, sifted
  • 5 eggs, lightly whisked
  • 90g (1/4 cup) raspberry jam, warmed, cooled slightly
  • 180g Dessert Premium Dark chocolate, melted, cooled slightly
  • Arnott’s Wagon Wheels Minis, to decorate
  • Assorted marshmallows, to decorate
  • Fresh raspberries, to decorate
  • 300g (1 1/2 cups) caster sugar
  • 160ml (2/3 cup) boiling water
  • 24.00 gm powdered gelatine
  • 4.40 gm vanilla extract
  • Pink food colouring
Instructions:
  • Preheat your oven to 200C/180C fan forced. Draw a 20cm circle on a sheet of baking paper and place it, marked side down, on a baking tray.
  • In a saucepan over high heat, melt butter with 250ml (1 cup) water and a pinch of salt. Stir until the butter is melted. Then quickly add the flour and stir with a wooden spoon for 1 minute until the mixture forms a ball and pulls away from the sides of the pan. Remove from heat and let it cool for 10 minutes before using.
  • Gradually beat in the egg, 1 tablespoon at a time, using electric beaters until the mixture is stiff yet pipeable. Transfer the mixture to a piping bag with a 1.5cm plain nozzle. Pipe three concentric rings over the marked circle on the baking paper, joining them at the center. Lightly splash the dough with cold water.
  • Bake until golden brown for 35-40 minutes. Allow to cool in the turned-off oven for at least 30 minutes. Transfer to a wire rack to cool completely. Carefully slice the pastry ring in half horizontally using a large serrated knife, discarding any uncooked dough from the center.
  • For the marshmallow, start by mixing the sugar and 160ml (2⁄3 cup) cold water in a saucepan. Heat gently until it boils, stirring to dissolve the sugar. Transfer the hot mixture into a jug. Combine gelatine with boiling water in the jug and whisk until dissolved. Pour this mixture back into the saucepan and stir for 2 minutes. Transfer the marshmallow mixture into a bowl and let it cool for 15 minutes.
  • Here's how to elevate that step: Put the bottom pastry ring on a serving plate. Use electric beaters to whip the gelatine mixture on high for 10-12 minutes until very thick and cool. Mix in the vanilla and beat for another minute. Gently swirl in a few drops of pink food coloring into the marshmallow mixture. Spoon the mixture into the pastry ring and allow it to set for 30 minutes.
  • After allowing the marshmallow to set, warm the jam and place it in a snap-lock bag. Cut a small hole in one corner of the bag and drizzle the jam over the marshmallow. Finally, place the top pastry ring on top.
  • - Drizzle the luscious melted chocolate over the pastry ring, creating a tantalizing swirl. Layer on the delightful Wagon Wheels, fluffy marshmallows, and juicy raspberries for a burst of color and flavor. Gently torch the marshmallows with a kitchen blowtorch to give them a tempting golden hue. Allow the creation to rest for a minimum of 30 minutes until it reaches perfect set perfection.

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