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

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Make 12 crepes 550g oak milk (or almond milk) 2 eggs Pinch of salt 1 tsp vanilla paste 1 tbsp Rhum 1 tbsp de coconut oil 2 tbsp brown sugar Zest of 1 lemon 250g spelt flour (or all purpose)

To serve 450g Ovos Moles Ice Cream, from Gelados de Portugal 100g Fios de Ovos 125g Creme de Ovos Moles 300g

* The coconut oil is usually solid at room temperature so you should put the container a few minutes in a bain-marie (in a container with hot water) until it melts.

CREPES

Mix all ingredients together until thoroughly blended. Set the batter aside for minimum 30 minutes. Heat a tsp of olive or coconut oil in a skillet (Ø21cm) or crepe pan over medium heat until melted.  

Pour 2 to 3 tablespoons of batter into the heated pan and swirl the batter around the pan quickly so as to distribute the batter thinly. Cook the crepe for 30 to 45 seconds or until small bubbles begin to appear in the batter, flip the crepe and cook the other side for 30 seconds. Remove from the pan to a warm plate.

Continue this process until all your batter has been exhausted and adding olive/coconut oil to the pan as needed.

Serve with Creme de Ovos Moles and Fios de Ovos.

Original recipe Coco e Baunilha