Choux pastry 150g all purpose flour 100g butter 125g milk 125g water 4 eggs 5g salt 1 tbsp icing sugar Flaked almonds and pearl sugar 1 egg for egg wash

Filling  300g Creme Ovos Moles de Aveiro 100g Fios de Ovos 70g toasted almond

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Chantilly 250g mascarpone cheese 125ml whipping cream (c/ 35% fat), chilled 80g icing sugar (or more, if desired) 1 tsp vanilla paste

CHOUX PASTRY Preheat the oven to 200°C. Line a baking tray with baking paper. Draw an 20cm circle in the centre of the sheet of baking paper, then flip the paper over. Bring the milk, water, sugar and butter to the boil then incorporate the flour, icing sugar and salt. Using a rubber spatula, work the paste over a medium heat until it is quite dry and coming away from the edges of the pan. Transfer the mixture to a heatproof bowl and leave to cool for 5 minutes. Lightly beat 4 eggs, then add them to the mixture, a little at a time, beating well after each addition, until thick and glossy. Spoon the dough into a piping bag fitted with a plain, round 2cm nozzle. Over the circle template, pipe two circles of pastry next to each other and finally a third circle overlapping the first two. Glaze the surface with the egg wash using a pastry brush. Sprinkle flaked almonds over the entire surface. Bake for 10 minutes, then reduce the oven to 180°C and bake for a further 20 minutes or until puffed and golden. Turn off the oven and allow to cool in the oven with the door ajar.

CHANTILLY Whip the mascarpone until smooth. Add the heavy cream, vanilla and sugar and beat until firm.

ASSEMBLY Use a sharp knife to split the pastry ring in half horizontally. Spread the egg cream over the bottom half and then sprinkle the toasted almond. Spread or pipe the whipped cream over and then top with some egg yarn. Place the top of the wreath over the cream. Decorate withicing sugar.

Original recipe Coco e Baunilha