Topped Maple Pecan Plait

Name: Topped Maple Pecan Plait
Yield: 1

30 minutes

New

30 minutes

300ml of chilled whipping cream or canned whipped cream

8-10 pieces of dark chocolate chunks

60ml of caramel sauce

30 min

Bake off from frozen, no need to thaw first. Bake for 18 minutes at 190°C. Once the pastry is a crispy golden brown allow to cool for 5 mins.
Make your whipped cream; using a hand mixer or immersion blender, whip the cream in a sturdy bowl with tall sides, until it forms medium soft peaks. Decant into a piping bag with a star nozzle.
Pipe or squirt three even circles on top of the plait – either using the piping bag or pre-made whipped cream can. Do not use all the cream, just enough to create three even neat swirls.
Gently place the chocolate chunks evenly on top of the cream, careful not to break their shapes.
Drizzle caramel sauce evenly over the top of the cream, in a zigzag.