Wagon wheels
You will need
Kitchenaid
Rolling pin
Piping bag
1cm piping nozzle
Baking paper
Thermometer
Patience
Biscuit
200g plain flour
pinch of salt
150g butter, cold and diced
75g caster sugar
1 tsp vanilla
1 large egg yolk
marshmallow
4 small sheets of gelatine or 12g powdered gelatine
200g caster sugar
11/2 tsp liquid glucose
1 large egg white
1/2 tsp vanilla
Topping & Filling
Raspberry Jam or flavour of your choice
450g melted chocolate (1/2 milk 1/2 dark)
Freeze dried raspberries (if desired)
Cacao nibs or chopped chocolate (if desired)
Method for the biscuits
Preheat oven to 180°C/fan
Combine flour, salt and butter in a bowl.
Rub butter into the dry with your fingers until the mix resembles breadcrumbs.
Stir in sugar and vanilla.
Seperate the egg and use the yolk to form a dough, set aside egg white for marshmallow.
Wrap the dough in cling film and chill in the fridge for at least 30 minutes.
Remove the dough once chilled, take away the cling film and place between two large sheets of baking paper that have been lightly dusted with icing sugar.
Begin to roll out the dough until 3mm thick, then cut out 16 rounds using a 8cm cutter.
Freeze these round for 10 minutes and then bake in the oven for 10-12 minutes until golden brown. Allow to cool on a wire rack. Handle the biscuits gently as they can break easily.
Method for the marshmallow
Soak & bloom the gelatine (soak the gelatine sheets or powder in cold water and allow the sheets to soften or the powder to thicken)
Heat 100ml of water with sugar and liquid glucose in a saucepan until it reaches 120°C . Use a thermometer for this step.
Meanwhile in a separate bowl whisk the egg white to soft peaks. As this is such a small amount of egg white. I normally hand whisk this in a smaller bowl and transfer to a kitchen aid once egg white has doubled in size.
Once the sugar mixture has reached desired temperature remove from the heat and add your bloomed gelatine.
Then slowly pour the sugar syrup into your whisked egg white in a slow steady stream.
Whisk on high for 5-8 minutes.
Once mixtured is glossy and thick, whisk in the vanilla and transfer mixture to a piping bag with a 1cm nozzle. You will need to work quickly as the marshmallow will set quickly
Assemble
To assemble the wagon wheels you will need to have your cooled biscuits ready and laid out, plus the marshmallow ready to pipe.
Lay the biscuits out and on 8 of the biscuit discs in a circular pattern pipe the marshmallow, leaving a hole in the middle for the jam. I like to create a marshmallow barrier to avoid jam leaking out of the sides. It also creates that perfect ooze of jam when you take your first bite.
Once 8 of the disks have had a smooth pipe of marshmallow add a teaspoon of your desired jam to the centre. Place the remaining biscuit discs on top and lightly push down.
Allow the biscuits to stand whilst you melt your chocolate. I like a combination of milk and dark chocolate but this is a personal preference.
Melt the chocolate in a bowl over a simmering pot of water, stirring until completely melted.
Remove bowl from the saucepan and one by one dunk the marshmallow biscuits into the melted chocolate, coating completely. I use a fork to handle the wagon wheels once in the chocolate. With the fork under the wagon wheel gently tap the fork on the side of the bowl until excess chocolate has poured off.
Place onto a tray with baking paper, allow to set or you can place in the fridge to speed up the process.
Eat and enjoy :)
with love
x
Wagon wheels- two biscuits with marshmallow sandwich filling, covered in a chocolate -flavoured coating and this recipe included raspberry jam.
I use Paul Hollywood’s recipe as a base and then have tweaked the assemble and chocolate as I wanted extra chunky wagon wheels with a combination of both milk and dark chocolate. I use freeze dried raspberries on top and cacao nibs for colour and crunch. You can add whatever toppings you like to the chocolate.
TIPS
1) If you find the biscuit dough is getting too soft whilst you’re cutting out your discs, place the rolled sheets in the fridge for 10 minutes and then start again.
2) You may have extra marshmallow filling, if so pipe small peaks onto baking paper and dust with toppings. You can use this as a garnish for another dessert, in hot chocolates or even just as a snack. See picture below.
3) You will need to work quickly once the marshmallow is ready, it will set quicker than you think. Ensure all biscuits are cooled and laid out ready to pipe.
4) Use whatever flavour jam you prefer. If you want to omit the jam altogether, then pipe a circle of marshmallow without leaving a hole in the centre.
