The Great Australian Bake Off

Angela shows off her pastry skills with this delicate dessert.


  • Puff Pastry

  • 120g salted butter

  • 120g white vegetable fat

  • 235g plain bakers’ flour   

  • Pinch table salt

  • 155ml chilled water

  • 3 tsp lemon juice

  • 50g flour plain, for rolling

  • Choux Pastry

  • 300g water

  • 140g salted butter

  • 200g plain bakers’ flour

  • 370g eggs, lightly beaten

  • Lemon Pastry Cream

  • 930ml milk

  • 1 tsp vanilla bean paste

  • 9 egg yolks

  • 180g cornflour

  • 180g caster sugar

  • 60g plain flour

  • Juice 5 lemons

  • 2 tsp lemon extract, chocolate oil flavouring

  • 100g salted butter

  • Caramel & Spun Sugar

  • 2 cups caster sugar

  • 4 tbs water

  • 600ml thickened cream, to decorate

  • 30 fresh violets edible


  • Puff Pastry:

  • 1.

    Dice butter and white vegetable fat. Refrigerate for 10 minutes.

  • 2.

    Place flour and salt in bowl. Coat butters in this.

  • 3.

    Add water and lemon juice.

  • 4.

    Using a knife mix together. Urn onto floured board and form a rectangle. Cover in cling wrap and freeze for 10 minutes.

  • 5.

    Roll out to form a rectangle. Fold onto 1/3rds. Cover and freeze for 10 minutes.

  • 6.

    Repeat process 3 more times.

  • 7.

    Place in freezer for a further 15-20 minutes.

  • Choux Pastry:

  • 1.

    Preheat oven 220°C.

  • 2.

    Put water and butter in a medium saucepan over medium heat until boiling.

  • 3.

    Add flour and cook for 2 minutes, stirring until a smooth ball forms. Transfer to a bowl of electric mixer.

  • 4.

    Beat for 2 minutes to release the heat. Gradually add eggs and beat on high speed for 5 minutes until smooth and silky.

  • 5.

    Pipe 14 onto greased/lined trays. Reserve rest of the mixture covered with cling wrap.

  • 6.

    Bake for 25 minutes at 220°C. Reduce heat to 180°C bake a further 15 minutes to dry out.

  • Lemon Pastry Cream:

  • 1.

    Heat milk and vanilla bean paste in a medium saucepan.

  • 2.

    Combine rest of ingredients except butter in a bowl.

  • 3.

    Add to milk mixture, mix and whisk until very thick. Place in a bowl of electric mixer and beat until smooth.

  • 4.

    Cool slightly.

  • 5.

    Add butter. Beat for a few minutes until thick and creamy.

  • 6.

    Cover with cling wrap until ready to use.

  • 7.

    Roll out puff pastry. Cut into a 10 inch round. Place on a lined baking tray. Pipe remaining choux in three rings on top. Bake at 220°C for approx 35-40 minutes until cooked through.

  • 8.

    Fill puffs with pastry cream, reserving ½ for base by placing a small hole in base and pipe mixture in with a round nozzle.

  • Caramel:

  • 1.

    Place water and sugar in a saucepan. Heat until pale golden in colour. Remove from heat.

  • 2.

    Spoon a small amount of caramel on sides of base to attach puffs. Dip tops of puffs in caramel and attach to base. Place remaining pastry cream in centre of base.

  • 3.

    Pipe whipped cream on top of this.

  • 4.

    Decorate with spun caramel and violet flowers.

Nutritional information

Nutritional analysis per serving (34 servings)

  • Energy 331kj
  • Fat Total 18g
  • Saturated Fat 10g
  • Protein 5g
  • Carbohydrate 36g
  • Sugar 18g
  • Sodium 122mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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