The Great Australian Bake Off

This recipe is a masterpiece! Go on, indulge yourself. 


  • Choux Pastry

  • 200g plain flour

  • Pinch salt

  • 150g unsalted butter

  • 6 eggs

  • 360ml water

  • Rough Puff Pastry

  • 300g plain flour

  • 300g cold unsalted butter

  • 100ml cold water

  • Crème Patisserie

  • 860ml milk

  • 6 egg yolks

  • 140g caster sugar

  • 85g cornflour

  • 1 vanilla pod

  • 50g instant coffee

  • 2 gelatine leaves

  • Cream Chiboust

  • 50ml water

  • 4 egg whites

  • 180ml caster sugar

  • 1 tbsp glucose syrup

  • ¼ tsp cream of tartar

  • Chantilly Cream

  • 300ml thickened cream

  • 40g icing sugar

  • 1 tsp vanilla bean paste

  • Decoration

  • 2 cups caster sugar

  • 8 whole coffee beans (for decoration)


  • 1.

    For the pastry, place butter in the freezer for as long as possible, pulse in a food processor briefly with the flour until crumbs. Pour onto bench and add cold water bit by bit until a dough forms. Roll into a rectangle and fold down and fold up, rotate and repeat. Freeze for 5 minutes. Repeat twice more. Roll out and cut 1 large square and 1 small square out of the pastry, roll with docker and bake at 200 degrees celsius for about 20 minutes.

  • 2.

    Melt butter and water and salt until hot, add flour and beat over heat. Allow to cool and add eggs one at a time (might only use 4-5 eggs). Spoon into pastry bag and pipe profiteroles. Sprinkle tray with water and bake in the oven at 200C for 15 minutes. Turn the heat down to 170 degrees celsius and bake for a further 10 minutes. Remove and poke holes with a knife or skewer and return to the oven off and leave until dry.

  • 3.

    Make crème patisserie by warming the milk with 40g of the sugar and the vanilla pod. Place gelatine in a bowl with cold water. Separately whisk the 6 egg yolks and remaining sugar (100g) and corn flour and whisk until thick, and then add in some hot milk and whisk. Add milk slowly until all combined, strain and return to the stove to cook until thick. Pour about 1/3 into a separate bowl, and the rest into another. In the larger batch add the gelatine and mix thoroughly, cover and leave out on a pot of hot water. In the second bowl add the instant coffee dissolved in a small amount of hot water, cover in glad wrap and refrigerate.

  • 4.

    Boil the water, sugar, tartar and glucose whilst brushing down the sides, when it reaches 110 degrees celsius begin to whisk egg whites in a mixer, at 119 degrees celsius pour the syrup into the meringue slowly, whip on high speed for 1-2 minutes. Working fast, add 1/3 of the meringue to the crème patisserie (with the gelatine) folding in, and then add the remaining meringue.

  • 5.

    Make caramel by melting 1 cup of sugar. Dip in profiteroles and leave to firm, fill with coffee crème patisserie, and glue around the pastry, plus the square in the centre. Fill the bottom later with Chiboust cream; add the pastry tier with sugar. Glue the profiteroles onto the second tier and top all with coffee beans. Make Chantilly cream by whipping cream, sugar and vanilla on high speed and pipe into the top.

  • 6.

    Make caramel spirals with the caramel wrapped around a whisk handle (or similar). Top with large spun sugar.

Nutritional information

Nutritional analysis per serving (32 servings)

  • Energy 333kj
  • Fat Total 17g
  • Saturated Fat 10g
  • Protein 5g
  • Carbohydrate 39g
  • Sugar 24g
  • Sodium 53mg

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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