Michael’s Kitchen

WAGON WHEEL PARIS-BREST

INGREDIENTS

Main

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

Secondary (Marshmallow)

300g (1 1/2 cups) caster sugar

160ml (2/3 cup) boiling water

2 tablespoons powdered gelatine

1 teaspoon vanilla extract

Pinch of salt

Pink food colouring

METHOD
Step 1
Preheat oven to 200°C (180°C fan forced). Draw a
20cm circle on baking paper. Place, marked side
down, on a baking tray.
Step 2
Combine butter, 160ml 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 marshmallow onto 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.