Ingredients

Group 1
Ingredient
KG
Choux Paste Mix
0.300
Warm water (60-70°C)
0.300
Egg
0.200
Total Weight: 0.800
Group 2
Ingredient
KG
Egg
0.200
Total Weight: 0.200

Method

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

Yield

1 Choux bun wreath

Ingredients

Group 1
Ingredient
KG
Choux Paste Mix
0.300
Warm water (60-70°C)
0.300
Egg
0.200
Total Weight: 0.800
Group 2
Ingredient
KG
Egg
0.200
Total Weight: 0.200

Method

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

Display Conditions

Display Conditions

Chilled

Category

Category

Patisserie

Occasion

Occasion

Christmas

Finished Product

Finished Product

Choux, Confectionery, Sweet Good