Group 1
Ingredient
KG
%
0.300
100.00
Warm water (60-70°C)
0.300
100.00
Egg
0.200
66.70
Total Weight: 0.800
Group 2
Ingredient
KG
%
Egg
0.200
66.70
Total Weight: 0.200

1. Add group 1 ingredients into a mixing bowl fitted with a beater.
2. Mix for 1 minute on low speed.
3. Slowly add group 2 over 2 minutes on low speed.
4. Scrape down.
5. Mix for a further 1 minute on low speed.
6. Pipe bulbs even around the edge of a 10" sponge tin.
7. Bake at 220°C for 20-25 minutes.
8. Once cool, cut in half horizontally and cream the base (for a sweet tasty eat, fill the base first with Enbellet Superior Cold Custard).
9. Place top half onto creamed base.
10. Pipe Bakels Rich Chocolate Fudgice onto top and decorate with sweet holly.

Yield: 1 wreath

Display Conditions

Display Conditions

Chilled

Category

Category

Patisserie

Occasion

Occasion

Christmas

Finished Product

Finished Product

Choux, Confectionery, Sweet Good