Chocolate Cupcakes

I recently had occasion to make cupcakes and I thought this time I’d use some white chocolate frosting..I love chocolate in any way, shape or form and I like the taste of the chocolate frosting better than buttercream. Of course, the only appropriate topping would have to be more chocolate :-) This time in cookie form, hehe.


1 cup water
1 cup brown sugar
100g milk chocolate
125g softened butter
3 eggs
1/4 cup cocoa powder
1 1/2 cups self-raising flour
1/2 cup plain flour

120 gms white chocolate melts.
1/4 hot water
2 cups icing sugar
100 gm butter
1 tsp vanilla extract
Chocolate cream cookies

  1. Preheat oven to 160 degrees celscius and line muffin pans.
  2. Combine the water and milk chocolate over low heat, stirring until the chocolate has melted. Set aside and cool to room temperature.
  3. Beat together the sugar and butter until pale and creamy. Add the eggs one at a time, beating well after each addition.
  4. Sift the flours and cocoa together. Gradually add into the sugar, butter and egg mixture, stirring until just combined.
  5. Stir in the melted chocolate and spoon into the prepared muffin pans.
  6. Bake for about 20 minutes or until the center bounces back when lightly tapped. Turn onto a wire rack to cool.
  7. To make the frosting, combine the white chocolate and hot water. Stir until the chocolate is melted.
  8. Sift the icing sugar into a large bowl. Add the butter and vanilla. Beat until smooth. Stir in the cooled white chocolate then place in the fridge until the frosting is firm enough to pipe.
  9. Place the frosting in an icing bag and pipe onto the cupcakes using a star tip.
  10. Cut some chocolate cream cookies in half and place on top of the frosted cupcakes.


Puto is a traditional Filipino steamed bread which is generally served as an accompaniment to meat dishes although it can be eaten on its own. There are many variations of the basic puto ranging from savory to sweet flavors. The basic version can be made with all purpose or rice flour and has a slightly sweet taste with a wonderful crumbly, cake-like texture.


To make it, you’ll need:

About 1/2 cup melted butter
3 cups self raising flour
1 1/2 cup white sugar
2 eggs
Approx 2 cups water
1/2 tsp baking powder.


  1. Cream together the sugar and butter.
  2. Add the eggs one at a time, mixing well after each addition.
  3. Sift the flour and baking powder together.
  4. Add the flour and water, beginning and ending with the flour. The batter should have the consistency of a pancake mixture.
  5. Pour into individual molds and steam for about 15 minutes or until a skewer inserted in the middle comes out clean

Rocky Road Cupcakes

I have a long and abiding interest in cupcakes. I love their versatility and convenience – they’re relatively easy to transport and good for giving as gifts or packing as a treat for work. I also love to experiment with them….whether it’s to try out a new kind of icing, or going all out with the topping and having a candy sampler.

I recently experimented with this rocky road cupcake recipe and it definitely satisfied my sweet (sweeeeet) tooth. Actually the sweetness was a little too much for me….after one or two of the cupcakes, I felt like I was drifting in a haze of sugar induced semi-consciousness. I think next time I would consider using a cream cheese instead of buttercream icing which will hopefully offset the sweetness of the chocolate topping. At any rate, I thought the end result looked quite nice and it tasted delicious, although it was (did I mention?) very sweet.




1 cup water
1 cup brown sugar
100g milk chocolate
125g softened butter
3 eggs
1/4 cup cocoa powder
1 1/2 cups self-raising flour
1/2 cup plain flour

185g softened butter
2 cups icing sugar
Vanilla essence
About 1 cup mini marshmallows
2 bars Cherry ripe chocolate
chocolate sauce


  1. Preheat oven to 160 degrees celscius and lightly oil or line muffin pans.
  2. Combine the milk chocolate and water over low heat. Set aside and cool to room temperature.
  3. Beat the sugar and butter until pale and creamy. Add eggs one at a time, beating well after each addition.
  4. Sift the self raising flour, cocoa and plain flour together. Add gradually into the mixture and stir until just combined.
  5. Stir in the melted chocolate and spoon into the prepared muffin pans.
  6. Bake for about 20 minutes or until the center bounces back when lightly tapped. Turn out onto a wire rack to cool.
  7. To make the icing, beat 185g butter until light and creamy. Gradually sift in the icing sugar and add vanilla essence. Refridgerate until needed.
  8. Chop the Cherry Ripe into small cubes.
  9. Pipe the buttercream onto the cooled cupcakes and top with the chopped Cherry Ripe and mini marshmallows. Sprinkle chocolate sauce on top of the cupcakes.


Breakfast muffins

It’s Mother’s Day and as a gesture of my appreciation for one of the nicest mothers I’ve ever known, I made my mum a batch of *healthy* breakfast muffins. They have a variety of healthy berries but also a generous helping of chocolate guaranteed to help kick start a good day. You can use fresh or frozen berries and any kind of chocolate you like. I used white chocolate which complimented the berries nicely. My mums liked it and of course after breakfast I gave her a bouquet of fresh flowers along with (I couldn’t help it!) a Mother’s Day balloon.



2 C plain flour
3/4 C caster sugar
3 tsp baking powder
2 large eggs
1 1/2 C buttermilk
2/3 C vegetable oil
about 1C fresh or frozen berries
about 1C chopped white chocolate
Vanilla essence.


  1. Preheat oven the 180 degrees celsius and grease a 12 hole muffin pan.
  2. In a large mixing bowl, sift the flour and baking powder together. Mix in the caster sugar.
  3. Add the chopped chocolate into the flour mixture.
  4. In a large pouring jug, whisk the eggs, buttermilk, oil and vanilla together.
  5. Gradually pour the milk mixture into the flour mixture and stir in the berries. Be careful not to overmix the batter.
  6. Spoon into the prepared muffin pan and bake for about 20-30 mins.

Date Scones

scone is a British type of quick bread originating from Scotland. It was originally made in a round, flat form and baked in a griddle. After baking, it was divided into triangle quadrants. The whole, flat bread is called a bannock and the triangle segments called scones.* The introduction of baking powder to commercial and household kitchens led to the scone’s development into the leavened, oven-baked version commonly seen today. Scones are popular in the UK, New Zealand, Australia and other countries in the Commonwealth.

This scone recipe incorporates dates and is delicious served warm with a dollop of cream and jam. To make it you’ll need:

3 C self-raising flour
1 C milk at room temperature
1 tbs caster sugar
80g butter, cubed, at room temperature
1/2 C sliced dates
Extra flour for dusting.


  1. Preheat oven to 220 degrees celsius.
  2. Mix the flour and sugar together. Rub the butter into the mixture using your fingertips. Continue until you achieve the consistency of breadcrumbs.
  3. Add the milk and dates. Mix with a spatula using a cutting motion until the mixture begins to hold. The dough should become soft and a little sticky.
  4. Transfer the dough onto a floured surface and knead gently for about 4 mins. (Do not over handle the dough as this will cause your scones to become tough and heavy).
  5. Flatten the dough to a thickness of about 2cm and cut into rounds. Lightly dust the tops with flour
  6. Place onto a greased sheet tray, spaced about 1 cm apart.
  7. Bake for about 15-20 mins until golden.

Serve warm with clotted cream and jam.


Bruschetta is an appetizer originating from 15th century Italy and is one of my favorite things to eat. Bruschetta was developed out of necessity as a way to salvage bread that was going stale. It traditionally consists of bread rubbed with garlic, then sprinkled with extra virgin olive oil, salt and pepper. A variety of toppings have developed over the centuries and this recipe incorporates one of the more popular kinds outside of Italy. I loove to eat it as a snack and one of my favorite things to do is curl up with a good book, a plate of bruschetta and a cold drink. Yum!



  1. Handful of fresh basil or parsely
  2. Extra virgin olive oil
  3. Several cloves of garlic
  4. Handful of cherry tomatoes, chopped
  5. 1 red onion, finely chopped
  6. Balsamic vinegar
  7. Crusty bread cut into thick slices.


  1. Chop the basil or parsley, onion and tomato. Finely slice the garlic
  2. Combine ingredients in a bowl and add approx 2 tbs balsamic vinegar and 2-3 tbs extra virgin olive oil. Set aside and allow the ingredients to marinate.
  3. Brush the bread with extra virgin olive oil and rub with a garlic clove.
  4. Sprinkle the bread slices liberally with salt and pepper.
  5. Lightly toast the bread in the oven.
  6. Add the topping onto the toasted bread and serve.


Today is Australia Day and in honor of the day dedicated to the beautiful “sunburnt country” I thought I’d post up a recipe of a traditional Australian treat – the lamington. Although the history of the lamington is somewhat vague, it is popularly believed that the delicious treat was created in Toowomba, Queensland during the summer of 1886. The governor of Queensland had settled in Harlaxton House for that summer and he asked the cook to make his favorite cake snowballs (round cakes served with whipped cream). The kitchen at Harlaxton House was insufficiently equipped to make the desired treat and the inventive cook instead whipped up a concoction of a large sponge cake, dipped in chocolate and sprinkled with coconut. The governor’s guests were thrilled with the cake. When asked what the cake was called, Cook responded that it had no name. The guests consequently dubbed it the Lamington Cake in honor of the governor and an Australian icon was born. Interestingly, the governor himself did not seem overly fond of lamingtons and was wont to call them “those bloody poofy woolly biscuits” *

These days the lamington  is generally made to raise funds for various school fundraisers, charity drives etc. It’s also no longer made as one large cake but is customarily made into smaller squares and is often filled with cream or jam. This particular recipe uses a plain sponge cake and is dipped in pink jelly icing then covered with coconut.




1/2 cup cornflour

1/2 cup self raising flour

1/2 cup plain flour

6 large eggs at room temperature

1 cup caster sugar

1 Tbs boiling water

Vanilla essence

1 packet strawberry jelly crystals

1 cup boiling water

2 cups desiccated coconut



  1. Dissolve the jelly mixture into the boiling water and allow it to partially set (about 2-2.5 hours).
  2. Sift together the flours.
  3. Whisk the eggs until light and creamy. Gradually add in the sugar, creaming well.
  4. Sift the flour into the eggs and sugar mixture. Add the hot water and vanilla essence. Fold carefully.
  5. Pour the batter into a greased rectangular cake tin and bake for 20 mins at 180 degrees celcius.
  6. Allow the cake to cool.
  7. Trim the edges of the cake and cut it into about 16 squares.
  8. Dip a cake square into the partially set jelly and roll in desiccated coconut. Continue with the remaining cake squares, jelly and coconut.

Leche Flan

Leche Flan is a Filipino type of custard flan. Literally translated it means milk flan. The flan however, is a dish stemming from the Roman times when innovative Roman cooks adopted Greek culinary principles to tackle the problem of how to preserve surplus eggs and came up with a custard-based dish. This little dish that could endured the transition of various eras and empires. During the Medieval ages, the flan developed into the two main forms that exist today. In England, the custard was poured into a pastry shell and mixed with fruits or nuts to create a tasty baked flan. Its enduring popularity is evidenced by the fact that it’s frequently mentioned in English literature. In Spain it was transformed into a sweet custard generally served with caramelized sugar. This type of flan became a world-wide hit following the voyages of notable Spanish explorers such as Columbus and Magellan who furthered not only Spain’s empire but the flan’s popularity. The leche flandeveloped from the second type of flan and much like its ancient Roman ancestor, it has displayed an enduring and prevailing quality, successfully surviving the turbulent history of the Philippines to maintain its triumphant place on the traditional Filipino table.





10 egg yolks

1 375 ml can condensed milk

1 375 ml can evaporated milk

1 Tbs vanilla essence

1/3 cup raw sugar

2/3 cup water




  1. Mix the yolks, vanilla and milk together with a wooden spoon. Set aside while you make the caramel
  2. Dissolve the sugar in the water and boil without stirring until the mixture achieves the consistency of syrup.
  3. Pour the caramel into a baking dish or into individual molding dishes.
  4. Using a strainer, pour the milk and egg mixture into another bowl. Stir with a wooden spoon but try not to create a lot of air bubbles (this will affect the texture of the baked custard).
  5. Pour the mixture into the baking dish or into individual molding dishes.
  6. Place the baking dish or molding dishes onto a larger tray. Add water to the tray until it’s about midway full.
  7. Bake for 45 minutes at 170 degrees celcius then increase to 175 for the last 20 minutes. The leche flan is cooked when a toothpick inserted in the middle comes out clean

Sweet Cinnamon Rolls

Sweet cinnamon rolls are delicious served warm, soft and straight out of the oven. They’re great for breakfast or brunch, especially when served with a hot cup of coffee. However, like other brioche types of breads and sticky buns, these rolls are a little high on the butter and sugar content. For that reason, it’s best to have them as an occasional treat rather than a regular breakfast item. But if you’re like me and prefer to have these delicious rolls more often than occasionally, then I suggest that the best way to enjoy them is to eat them slowly….savor each morsel of the soft, warm bread and the sweet, chewy caramel filling…have one roll…then two ….if you really must, have three….. then get on the treadmill and run for your life.


1/2 cup butter
1 teaspoon salt
3 eggs
5-6 cups self raising flour
2/3 cup milk
3/4 cup water
1 cup brown sugar
2 tablespoons instant yeast
2 teaspoon cinnamon

1 cup brown sugar
3/4 cup butter
2 Tbs ground cinnamon
Ground peanuts

1 cup powdered sugar
3 Tbs warm water
Vanilla essence



  1. Combine the butter and sugar in a large bowl. Mix until light and fluffy. Gradually add in the eggs.
  2. Place the milk and water in a large saucepan. Heat over a low setting until it reaches about 37 degrees celcius.
  3. Combine the milk and water mixture with the batter. Add the cinnamon, yeast and salt. Mix the ingredients well.
  4. Gradually add in the flour, beating well.
  5. Turn the dough out onto a floured surface and knead for about 10-15 minutes until well blended.
  6. Place the dough into a well-oiled bowl and set aside to rest for about 1-1.5 hours.
  7. Turn the dough out onto a floured surface and roll out into a 14 x 20 inch rectangle.
  8. Using your fingers, gently cover the dough’s surface with the butter.
  9. Combine the brown sugar, ground peanuts and cinnamon for the filling. Sprinkle the filling over the buttered dough.
  10. Carefully roll the dough then pinch the seams, sealing it well.
  11. Liberally cover a large sheet tray with butter and sprinkle the bottom with brown sugar.
  12. Cut the dough into about 16 pieces and place onto the sheet tray.
  13. Cover the dough with cling wrap and allow it to rise for about 1.5 hours.
  14. Place in a preheated 175 degree (celcius) oven and bake for about half an hour.
  15. When the rolls have finished baking, remove from the oven and allow it to rest about 5 minutes.
  16. Combine the powdered sugar, water and vanilla essence to make the glaze. Turn the rolls out onto a serving platter and top with the

Bicho Bicho

Bicho Bicho is a traditional Filipino doughnut so good they had to name it twice. It’s great for breakfast especially served with a hot cup of coffee. Even better, its great dipped in melted chocolate. The only draw back is that it can be a little time consuming to make, so it’s best to cook it when you have adequate time. It’s a favourite Filipino sweet bread and most Filipino bakeries make them. Unfortunately, if there are no Filipino bakeries in your area, then you have a problem that only time and a bit of baking can solve. Or you can eat a regular cinnamon doughnut and dip it in melted chocolate – if you squint hard enough and use your imagination, it’s almost like a bicho bicho. But not quite.


To make the real thing, first you have to wash your hands, roll up your sleeves and collect the following ingredients:

1 C lukewarm water
2 Tbs active dry yeast
1 tsp salt
2 C self raising flour

Combine the above ingredients in a large bowl and mix thoroughly. Cover and allow it to rise about 30 mins.


1/2 C melted butter.
2 eggs, beaten.
1 C sugar
2 C self raising flour

Beat the dough well. Cover and allow it to rise about 1.5 hours.

Punch the dough down. Turn out onto a floured surface and add more flour if the dough is too soft to handle.

Divide the dough into two portions.

Cover and allow it to rest for about 20 mins.

Roll out the dough to about 1/2 inch thickness. Cut into 8x 1 inch strips.

Cover and allow the dough to rise for about 1.5 hours.

Fry in hot oil until golden brown. Roll in caster sugar and serve warm.

Ginataang Kalabasa

Ginataang Kalabasa is one of my favourite dishes and is delicious served on a bed of boiled Jasmine rice. You can pretty much use any cut of fish, chicken or meat with the dish. I prefer to use smoked cod, however my mother sometimes makes it with salted dried fish which is also great.

Ginataang Kalabasa | May You Cook It


1 onion, chopped
1 head of garlic, finely chopped
3 tomatoes, chopped
2 cups chicken stock
2 cups of cubed squash
2 Tbs fish paste
1 fillet of smoked cod, cut into cubes
3 pieces of filleted fish, cut into cubes
1/2 kilo of prawn, shelled and deveined (optional)
2 cups coconut milk
1 cup coconut cream
3 Tbs fish sauce
2 pieces long chili
1/2 ginger root, finely cut
2 Tbs cooking oil
Parsley for garnishing


  1. In a large saucepan, saute the onion and garlic in the oil.
  2. Add the tomatoes, ginger, chicken stock, squash, fish paste and coconut milk. Bring the mixture to a boil then simmer for about 20 minutes.
  3. Add fish, prawns, coconut cream, fish sauce and chili. Bring back to the boil and simmer for another 15 minutes.


It’s getting noticeably cooler these days as Summer begins to make way for Autumn. The hot, balmy mornings are gradually being replaced by cool, fresh ones. It’s just the right weather for waking up to a tall cup of coffee and warm freshly made doughnuts on lazy weekend mornings.

Most doughnut recipes take a long time to make and though its generally enjoyable to make traditional raised doughnuts, sometimes I just want to whip up a quick batch for breakfast. Thankfully, I’d come across a doughnut recipe in the past which I recently (and gratefully) dug out again. Its an uncomplicated recipe and great if you want to make doughnuts but do not have the time or inclination to make the traditional raised kind.


1 cup milk
4 tsp yeast
1/4 cup sugar
2 cups self raising flour
1/2 cup sugar
1/2 cup mashed potatoes
4 Tbs oil

Chocolate Glaze 

1 cup icing sugar
2 Tbs hot water
2 Tbs melted butter
2 Tbs hot drinking chocolate

Cooking Instructions

  1. Heat milk until warm. Add yeast and 1/4 cup sugar. Allow it to stand about 10 minutes.
  2. In a large bowl, mix the flour, 1/2 cup sugar and mashed potatoes. Add the milk mixture and oil.
  3. Mix the dough well.
  4. Turn the dough out onto a floured surface and knead until the ingredients have combined well (about 8 minutes)
  5. Roll the dough to about 1/2 inch thick.
  6. Cut the doughnut shapes.
  7. Set the dough aside and prepare the glaze.
  8. Heat the oil then fry the doughnuts until golden (ensure your oil is about 375F to prevent the doughnuts becoming soggy).
  9. Drain the doughnuts on kitchen paper.
  10. Dip one side of the doughnut into the glaze and add sprinkles if desired.


  1. Mix the icing sugar, water and butter until well combined.2
  2. Mix in the powdered chocolate. Add more or less to taste. If you prefer a thinner glaze, add a little more hot water to the mixture.
  3. Cover one side of the cooked doughnuts in glaze. You can also sprinkle toppings on top of the glaze if you prefer.

Serve warm.

Cheese, Scallion and Tomato Bread

Some of my most pleasant childhood memories involve the scent of bread. My mother studied bread making shortly after her       marriage to my father. Although she was never a stay-at-home mom (she was a teacher and worked full time for as long as I can remember) she always baked for us whenever she had time. She generally baked during the weekends and it was so nice to smell the sweet cinnamon, sugary scents that drifted from the kitchen and filled the house.

As a child I’d always been more interested in eating bread than cooking it. Over the years I developed a love for baking as a hobby. These days I’m finding bread making a particularly soothing and relaxing aspect of baking. I love mixing and kneading the dough especially later in the evening when everyone is asleep and the kitchen is quiet. I can feel the stresses of the day start to fade away and I lose myself in the rhythm of kneading.

This recipe is particularly good to prepare in the evening so you can bake it first thing in the morning. It’s lovely to have for breakfast, fresh and warm from the oven. I got the bread dough recipe from an absolutelyfantastic site but changed the filling as well as fermentation and proving time to suit my preferences. The link above is a fantastic site written by a culinary arts graduate, so if you ever want to learn how to make bread that site is a terrific resource!




3/4 cup water
1/2 cup milk
1/4 cup butter
1/4 cup liquid honey
1 large egg (beaten)
4 cups self raising flour
4 tsp instant dried yeast
1 1/4 tsp salt


1 cup grated fresh parmesan cheese
1 cup grated light cheddar cheese
2/3 cup chopped scallions
2/3 cup finely chopped sundried tomatoes

Cooking Instructions

  1. Heat water, milk and butter in saucepan until butter has melted. Do not bring to a boil.
  2. Pour mixture into a mixing bowl and allow to cool to lukewarm.
  3. Add the honey and 1 1/2 cups of flour, mix until smooth.
  4. Add in the lightly beaten egg and yeast, mix until smooth.
  5. Allow to sit uncovered for about 15 minutes.
  6. Mix salt and one cup of flour.
  7. Pour mixture out onto a floured surface and slowly add the remaining flour just until the dough does not stick to the counter.
  8. Knead for about 8-10 minutes.
  9. Place the dough in a slightly oiled bowl. Spray the top with oil.
  10. Cover with a plastic wrap. Set aside in a warm place and allow to rise for 3 hours.
  11. After dough has risen, transfer onto a floured surface.
  12. Punch down and roll out into a rectangle measuring about 12×24.
  13. Sprinkle the cheddar and parmesan cheese, chopped tomatoes and scallion onto the dough.
  14. Roll the dough so that it resembles a jelly roll.
  15. Slice the dough into about 20 pieces
  16. Place the dough onto a sheet tray covered with baking paper.
  17. Cover with a plastic wrap and let it rise for about 3-4 hours.
  18. Sprinkle the remaining cheese on top.
  19. Bake in a preheated 350 degree oven for about 15-20 minutes.
  20. Cool for about 5 minutes before removing the bread from the tray

Serve warm


Piaya is a Filipinio delicacy origating from the Negros provinces of the Philippines. It is a flat, unleavened bread which is traditionally filled with muscavado (raw) sugar. It’s one of the most popular products of the Negros region which is actually the sugar capital of the country.

The piaya bread is round, flaky and light. Great to eat as an afternoon snack (termed “merienda”), dessert or for breakfast with a hot cup of coffee.
Brown sugar can be substituted for muscavodo although the texture of the filling will turn out differently. I tend to use brown sugar as I have not been able to find muscavado in my region yet. I have to admit I like the “brown sugar piaya“almost as much as the traditional kind. But then again, I like most sweet things 🙂

Piaya | May You Cook It


4 cups plain flour
18 Tbs oil
2/3 cup caster sugar

2 cups brown sugar
2 cups plain flour
9 Tbs water
9 Tbs oil

Cooking Instructions

  1. In a large bowl, combine the flour, caster sugar and oil. Mix well until it forms a dough.
  2. Divide the dough into 30 portions and set aside. Ensure you allow the dough to rest for at least 20 mins.
  3. In another bowl, mix the brown sugar and water. Add the flour and oil and mix until the mixture forms a dough. Divide the dough into 30 portions and set aside.
  4. Using a rolling pin, flatten out one portion of the pastry dough. Fill the pastry with the sugar dough and seal the edges. Roll out and flatten.
  5. Continue with the remaining pastry dough and filling until you have 30 completed portions.
  6. Preheat a heavy non stick pan on medium heat.
  7. Place the piaya on the pan and cook until golden.

Chocolate Nut Pastry

I love pastries and the scent of a freshly baked danish or croissant almost brings me to my knees. This much beloved flour concoction stems from the ancient Middle East and from there its popularity spread to medieval Europe when Crusaders brought them back to their native countries. The puff and choux pastries commonly available today were developed by the French and Italian Renaissance chefs. Meanwhile the mouth watering briochescream puffs and eclairs that most of us, or at least I, love to ogle were developed by 17th and 18th century European chefs.*

This particular recipe uses puff pastry and you can either make the pastry from scratch, or use the ready rolled 21st century variety available from most grocery stores. I’m modern, so I like the 21st century variety, hehe. Whichever way you choose, this is a delicious treat, particularly served warm with a hot cup of coffee or hot chocolate.



10 sheets ready rolled butter puff pastry

Chocolate hazelnut spread

1/2 cup melted butter

1/2 cup crushed peanuts

1 egg

1/2 cup milk

Cooking Instructions

  1. Brush a sheet of pastry with the melted butter.
  2. Spread a layer of the chocolate hazelnut spread.
  3. Sprinkle some crushed peanuts over the chocolate.
  4. With a sharp knife, cut the pastry into 4 strips lengthwise.
  5. Taking a strip of pastry, fold it over so that the chocolate mixture is covered.
  6. Wound the pastry clockwise to resemble a snail shape. Place onto a cookie sheet covered with baking paper.
  7. Continue with the remaining pastry, chocolate and crushed nuts until finished.
  8. Whisk the milk and egg together.
  9. Brush the pastry with the milk and egg mixture.
  10. Bake the pastry in a preheated oven (170 degrees celsius) until the pastry is golden brown.

Serve warm with a cup of coffee or hot chocolate.