The Great Australian Bake Off

Star Baker Monica's Trick for Crispy Choux Pastry

Monica's pastry creation won her the title of Star Baker for this week's episode of The Great Australian Bake Off.

This week was pastry week on Bake Off, and it was Monica's adorable owl that won over the judges.

Monica proved she was a master of choux pastry - a difficult feat in baking land.

According to Monica, the hardest part of cooking with choux, is making sure the pastry is cooked correctly. The most difficult part of this happens outside the oven where you're faced with keeping your pastries crisp!

"A little handy tip is, if you can, get yourself a dehydrator or turn your oven down to below 100 degrees, so between 50 and 75, to keep them crisp," Monica suggests.

Monica claims her love of pastry got her over the line, but she also had the other contestants beat in the most important thing: practice!

Read previous Star Baker tips:

Like this artice? Subscribe to our newsletter to get more articles like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice


Sign Out

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.