The Great Australian Bake Off

Test out your baking skills with amazing pastry creation.


  • For the Base - Rough Puff

  • 250g plain flour

  • 5g sugar caster

  • 75g unsalted butter cold

  • 100g cold water

  • 250g unsalted butter extra cold

  • For the Choux

  • 1 cup milk

  • 1 cup water

  • 226g unsalted butter

  • 2 cup bread flour

  • 6 eggs

  • 40g caster sugar

  • For the Filling

  • 3 mandarins

  • Knob of fresh ginger

  • 600ml thickened cream

  • 150g pure icing sugar

  • For the Crème Pat

  • 2 cup milk

  • 6 egg yolks

  • 6 tbs caster sugar

  • 1½ tsp ground cardamom

  • 2 tsp vanilla paste

  • 6 tbs plain flour

  • Toffee

  • 200g caster sugar

  • Cardamom ground for garnish

  • 100g caster sugar for candied mandarin peel


  • Rough Puff Pastry:

  • 1.

    Add flour, sugar and 75g butter, beat on slow speed with dough hook, add cold water in slow stream and mix until dough forms, now add 250g colder butter and knead for 1 minute. Remove and form into 5cm high brick, wrap in cling and refrigerate for half hour.

  • 2.

    Remove and beat into 2cm high brick with rolling pin. Roll out to 1cm thick and fold into thirds. Roll out again to 1cm. Re-wrap and refrigerate for 1 hour.

  • 3.

    Repeat rolling and folding twice, rotating dough 90 degrees each time. After each rolling back into fridge to firm dough.

  • 4.

    When ready roll out to 6mm thick and cut out 10inch circle with tart ring as a guide. Place on pre lined tray and set aside in fridge with tea towel covering dough.

  • Make Choux:

  • 1.

    Preheat oven to 180 degrees celsius.

  • 2.

    Boil milk, water, sugar and butter, add flour all at once. Remove from heat and mix well. Return to high heat and mix until dough comes away from sides of pan. Place in mixer and beat in eggs one at a time until well combined. You may not need all of the eggs. Using 10mm plain nozzle; pipe a ring of choux onto the edge of the puff pastry circle and bake in oven until golden. Use remaining choux to pipe mounds, approx golf ball size on pre-lined tray for profiteroles. Cook in oven until golden and puffed.

  • Crème Pat:

  • 1.

    Boil milk. Whisk egg yolks, sugar, cardamom powder, vanilla, add flour and mix well. Add ¼ of the milk and combine, return egg mix to milk and heat until thick and glossy, refrigerate until ready to use.

  • For the Filling:

  • 1.

    Juice mandarins and grate ginger finely.

  • 2.

    Whip cream and sugar until firm peaks form. Fold in mandarin juice and ginger and refrigerate until ready to use.

  • Toffee:

  • 1.

    Heat sugar until golden temp 149 degrees celsius.

  • 2.

    To assemble fill profiteroles with cardamom crème pat and dip into toffee and use toffee to glue in place on top of choux ring in base. Pipe mandarin/ginger cream into centre of base. Garnish with candied mandarin peal and spun sugar decoration.

Nutritional information

Nutritional analysis per serving (34 servings)

  • Energy 337kj
  • Fat Total 22g
  • Saturated Fat 13g
  • Protein 4g
  • Carbohydrate 31g
  • Sugar 18g
  • Sodium 30mg

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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