Topped Maple Pecan Plait

Instructions

1. 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.
2. 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.
3. 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.
4. Gently place the chocolate chunks evenly on top of the cream, careful not to break their shapes.
5. Drizzle caramel sauce evenly over the top of the cream, in a zigzag.