Explosive Raspberry Wagon Wheels

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By Darren Purchese

These are like little individual milk chocolate time machines that can transport you instantly back to your childhood; I grew up eating Wagon Wheels back in the UK so was happy to find them here in Australia when I moved over many years ago. It seems kids here were enjoying them just as much as me when I was on the other side of the world.

We made HEAPS of these at Burch & Purchese Sweet Studio, they were so popular, and it is fantastic now the recipe is out there for all to enjoy. They really pack a punch especially with the addition of the chocolate-coated popping candy, which can be found online or in specialist food ingredient shops.

These wheels will be the focus of our June 2024 Masterclass. Premium and Founding Members, you can rewatch how to make these awesome treats here.

Time

24

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0

minutes

Degree of Difficulty

Advanced

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6
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CHOCOLATE SABLE

250g plain flour, sieved
30g cocoa powder, sieved
90g icing sugar, sieved
 pinch salt
135g unsalted butter, cold diced
55g eggs, medium
20g egg yolk

MARSHMALLOW

110g water
75g caster sugar
225g dextrose
150g glucose
150g egg white
18g gelatine, gold leaves
10g freeze dried raspberry powder
 q.s. red food colour (water soluble)

ASSEMBLY

120g raspberry jam

CHOCOLATE DIPPING

1 kg milk chocolate

FINISH

 q.s. freeze dried raspberry
 q.s. chocolate coated popping candy
 q.s. gold lustre powder
1

 

2

For the chocolate sable pastry… place flour, cocoa powder, icing sugar & salt into a mixing bowl and crumb in the butter with your fingertips until you have a fine sandy texture.

 

3

Add in the eggs & egg yolk… and mix again until the dough starts to come together. Turn it out onto a lightly floured workbench and work it together briefly with your hands.

 

4

Form a square shape with the dough… and flatten onto a piece of baking paper, cover the dough completely with the wrap. Chill and rest the dough in the fridge for 45 minutes.

 

5

To roll the pastry… remove the dough from the fridge and work it on a lightly floured work surface. Use a rolling pin and roll the dough to achieve a thickness of 2 mm - 4 mm. Ensure the work surface stays lightly floured to avoid the pastry sticking to the bench. Use the rolling pin to roll up the pastry and roll it onto a sheet of baking paper. Place onto a tray and refrigerate for a minimum of an hour.

 

6

 

7

Remove the sheet from the fridge… and turn it out onto a lightly floured work surface. Use a pastry docker or a folk to dock the pastry all over. Use a 75 mm diameter round pastry cutter to cut 12 discs from the pastry and place the discs onto a baking tray lined with baking paper or a silicone baking mat.

 

8

Bake the discs… in an oven preheated to 170°C for 10 -12 minutes or until cooked. Remove from the oven and allow the discs to cool on the tray.

 

9

For the marshmallow… soak the gelatine leaves in iced cold water for a few minutes to soften, drain and discard the water and squeeze the excess from the soaked gelatine. Set the soaked gelatine aside.

 

10

Start the meringue… place the egg white into a clean bowl of an electric mixing machine, start to whisk slowly.

 

11

Start the syrup… add the water, caster sugar and dextrose into a small saucepan and start to heat, stir gently to dissolve the sugar, and bring the syrup to the boil. Add the glucose to the pan and turn the egg whites on to a medium speed. Cook the syrup further to a temperature of 140° Use a digital thermometer to get an accurate reading.

 

12

Add the syrup to the mixing bowl… slowly pour the syrup onto the whisking egg whites, pour in a constant stream at one side of the bowl to avoid the whisk. Once the syrup has been added turn the machine onto a medium/high speed.

 

13

Melt the gelatine… add the soaked gelatine to the hot saucepan, the residual heat of the pan will melt the gelatine. Pour the melted gelatine into the whisking bowl once it is fluid. Whisk well until the mixture starts to cool and thicken and then add in the freeze-dried raspberry powder and red food colour if using. Whisk until cool and thick, this mixture is ready to use straight away. Transfer to a piping bag fitted with a large plain nozzle.

 

 

14
  • Tip: Left over marshmallow can be piped into bulbs onto a lightly greased baking tray for use as a garnish or extra component for any number of other desserts such as lemon tarts.

 

15

Assembly of the wheels… lay six cooked chocolate sable bases onto a tray or workbench evenly spaced apart. Reserve another six cooked chocolate sable bases to the side. Pipe approx. 30 g of raspberry marshmallow onto the disc in a circle with the centre covered. Leave a cavity for the jam. Position a teaspoon or two of raspberry jam into the centre of each of the 6 discs.

 

16

Finish the marshmallow piping… to complete the covering of the jam. Keep inside the edges of the sable and top each wheel off with a reserved cooked chocolate sable and gently push down to level.

 

17

Leave the wheels uncovered… at room temperature for a minimum of six hours but preferably overnight. A slight skin will form on the exterior of the marshmallow that will ensure the wagon wheels will not crack when they have been dipped in chocolate.

 

18

For the tempering the chocolate in a microwave… place all the chocolate in a plastic bowl and melt in the microwave on high power at no more than 30 second intervals, stirring in-between. Continue until you have half solid chocolate and half liquid chocolate. Stir without applying any additional heat. It may take a few minutes for all the chocolate to melt. Stir continuously during this time. Apply a hairdryer or paint stripper/heat gun gently to the surface and stir if you still have a few small remaining solid pieces of chocolate.

 

19

For the tempering of the chocolate on the workbench… place all the chocolate in a plastic bowl and melt in the microwave on high power at no more than 30 second intervals, stirring in-between. Continue until you have chocolate melted to a temperature of 45 C. Pour around 800 g of the chocolate onto a spotlessly clean workbench. Reserve the 200 g of melted chocolate in a bowl in an oven set to 40C. Use a palette knife and scraper to spread the chocolate thinly on the bench to cool it down. Use the scraper to scoop up the chocolate and then repeat the thin spread with the palette knife. We are trying to cool the chocolate to a temperature of 27C, use a chocolate thermometer to accurately check the temperature and once you have cooled the chocolate down sufficiently you should carefully scrape it into the reserved bowl of chocolate. Mix well with a spatula and the reserved chocolate should bring the temperature of the chocolate mass up. We need to bring this entire quantity up to 29-30C for tempered chocolate.

 

20

Dip the wheels in the milk chocolate… mix the chocolate covered popping candy with the gold lustre and set aside. Add a wheel into the chocolate and submerge it briefly. Lift it out with a spatula or similar, shake off the excess chocolate and gently place the wheel back onto the prepared baking tray. Sprinkle some of the popping candy and freeze-dried raspberries onto the tacky chocolate. Complete all six wheels and leave the wheels to set at room temperature for 30 minutes. Place the wheels into the fridge for five minutes to set the chocolate well. The wheels are ready to be served immediately or boxed for gifts and are good for a couple of weeks stored in a sealed container inside or outside of the fridge.

 

 

1
0 hours 0 minutes
2
0 hours 0 minutes

For the chocolate sable pastry… place flour, cocoa powder, icing sugar & salt into a mixing bowl and crumb in the butter with your fingertips until you have a fine sandy texture.

3
0 hours 0 minutes

Add in the eggs & egg yolk… and mix again until the dough starts to come together. Turn it out onto a lightly floured workbench and work it together briefly with your hands.

4
0 hours 0 minutes

Form a square shape with the dough… and flatten onto a piece of baking paper, cover the dough completely with the wrap. Chill and rest the dough in the fridge for 45 minutes.

5
0 hours 0 minutes

To roll the pastry… remove the dough from the fridge and work it on a lightly floured work surface. Use a rolling pin and roll the dough to achieve a thickness of 2 mm - 4 mm. Ensure the work surface stays lightly floured to avoid the pastry sticking to the bench. Use the rolling pin to roll up the pastry and roll it onto a sheet of baking paper. Place onto a tray and refrigerate for a minimum of an hour.

6
0 hours 0 minutes
7
0 hours 0 minutes

Remove the sheet from the fridge… and turn it out onto a lightly floured work surface. Use a pastry docker or a folk to dock the pastry all over. Use a 75 mm diameter round pastry cutter to cut 12 discs from the pastry and place the discs onto a baking tray lined with baking paper or a silicone baking mat.

8
0 hours 0 minutes

Bake the discs… in an oven preheated to 170°C for 10 -12 minutes or until cooked. Remove from the oven and allow the discs to cool on the tray.

9
0 hours 0 minutes

For the marshmallow… soak the gelatine leaves in iced cold water for a few minutes to soften, drain and discard the water and squeeze the excess from the soaked gelatine. Set the soaked gelatine aside.

10
0 hours 0 minutes

Start the meringue… place the egg white into a clean bowl of an electric mixing machine, start to whisk slowly.

11
0 hours 0 minutes

Start the syrup… add the water, caster sugar and dextrose into a small saucepan and start to heat, stir gently to dissolve the sugar, and bring the syrup to the boil. Add the glucose to the pan and turn the egg whites on to a medium speed. Cook the syrup further to a temperature of 140° Use a digital thermometer to get an accurate reading.

12
0 hours 0 minutes

Add the syrup to the mixing bowl… slowly pour the syrup onto the whisking egg whites, pour in a constant stream at one side of the bowl to avoid the whisk. Once the syrup has been added turn the machine onto a medium/high speed.

13
0 hours 0 minutes

Melt the gelatine… add the soaked gelatine to the hot saucepan, the residual heat of the pan will melt the gelatine. Pour the melted gelatine into the whisking bowl once it is fluid. Whisk well until the mixture starts to cool and thicken and then add in the freeze-dried raspberry powder and red food colour if using. Whisk until cool and thick, this mixture is ready to use straight away. Transfer to a piping bag fitted with a large plain nozzle.

 

14
0 hours 0 minutes
  • Tip: Left over marshmallow can be piped into bulbs onto a lightly greased baking tray for use as a garnish or extra component for any number of other desserts such as lemon tarts.
15
0 hours 0 minutes

Assembly of the wheels… lay six cooked chocolate sable bases onto a tray or workbench evenly spaced apart. Reserve another six cooked chocolate sable bases to the side. Pipe approx. 30 g of raspberry marshmallow onto the disc in a circle with the centre covered. Leave a cavity for the jam. Position a teaspoon or two of raspberry jam into the centre of each of the 6 discs.

16
0 hours 0 minutes

Finish the marshmallow piping… to complete the covering of the jam. Keep inside the edges of the sable and top each wheel off with a reserved cooked chocolate sable and gently push down to level.

17
0 hours 0 minutes

Leave the wheels uncovered… at room temperature for a minimum of six hours but preferably overnight. A slight skin will form on the exterior of the marshmallow that will ensure the wagon wheels will not crack when they have been dipped in chocolate.

18
0 hours 0 minutes

For the tempering the chocolate in a microwave… place all the chocolate in a plastic bowl and melt in the microwave on high power at no more than 30 second intervals, stirring in-between. Continue until you have half solid chocolate and half liquid chocolate. Stir without applying any additional heat. It may take a few minutes for all the chocolate to melt. Stir continuously during this time. Apply a hairdryer or paint stripper/heat gun gently to the surface and stir if you still have a few small remaining solid pieces of chocolate.

19
0 hours 0 minutes

For the tempering of the chocolate on the workbench… place all the chocolate in a plastic bowl and melt in the microwave on high power at no more than 30 second intervals, stirring in-between. Continue until you have chocolate melted to a temperature of 45 C. Pour around 800 g of the chocolate onto a spotlessly clean workbench. Reserve the 200 g of melted chocolate in a bowl in an oven set to 40C. Use a palette knife and scraper to spread the chocolate thinly on the bench to cool it down. Use the scraper to scoop up the chocolate and then repeat the thin spread with the palette knife. We are trying to cool the chocolate to a temperature of 27C, use a chocolate thermometer to accurately check the temperature and once you have cooled the chocolate down sufficiently you should carefully scrape it into the reserved bowl of chocolate. Mix well with a spatula and the reserved chocolate should bring the temperature of the chocolate mass up. We need to bring this entire quantity up to 29-30C for tempered chocolate.

20
0 hours 0 minutes

Dip the wheels in the milk chocolate… mix the chocolate covered popping candy with the gold lustre and set aside. Add a wheel into the chocolate and submerge it briefly. Lift it out with a spatula or similar, shake off the excess chocolate and gently place the wheel back onto the prepared baking tray. Sprinkle some of the popping candy and freeze-dried raspberries onto the tacky chocolate. Complete all six wheels and leave the wheels to set at room temperature for 30 minutes. Place the wheels into the fridge for five minutes to set the chocolate well. The wheels are ready to be served immediately or boxed for gifts and are good for a couple of weeks stored in a sealed container inside or outside of the fridge.