The Great Australian Bake Off

This colourful, scrumptious dessert will drop jaws everywhere. 


  • Puff Pastry

  • 250g plain flour

  • pinch salt

  • 185g unsalted butter

  • 150ml cold water

  • Choux Pastry

  • Pinch of salt

  • 100g butter, unsalted

  • 250mls water

  • 1 cup plain flour

  • 4 eggs

  • Bread Cream

  • 6 slices white bread

  • 4 cups milk

  • 1 tsp vanilla essence

  • 5 tbs caster sugar

  • 6 tbs cornflour

  • ¼ cup water

  • Rose Syrup

  • 1 cup caster sugar

  • ½ water

  • 1 tsp glucose syrup

  • 2 tbs rosewater

  • Rose Toffee

  • 250g sugar caster

  • 110g water

  • 50g glucose syrup

  • Rose pink food colour

  • Rose Cream

  • 300ml thickened cream

  • 3 tbs icing sugar mixture

  • 2 tsp rose water

  • 100g pistachio kernels, to decorate

  • Rose pink food colour


  • Puff Pastry:

  • 1.

    In a large bowl, combine flour and pinch of salt. Rip butter up to small chunks and rub them in a little, but make sure you have clumps of butter.

  • 2.

    Make a well and pour in about half the water and mix until the dough is firm, adding more water if need be.

  • 3.

    Cover in cling film and leave to rest in freezer for 10 minutes.

  • 4.

    On a floured surface, gently knead and form a basic rectangle then using a rolling pin, roll the dough until it is at least 3 times longer than the original rectangle.

  • 5.

    Fold the dough like a horizontal ‘brochure’  then turn 90 degrees and roll vertically again until 3 times the length.

  • 6.

    Repeat 2 more times and place in freezer to rest another 10 minutes before rolling into desire shape for the Gâteau.

  • 7.

    Place into a HOT (between 200-210 degree) oven and bake until pastry is golden and puffed.

  • 8.

    Allow to cool.

  • Bread Cream:

  • 1.

    Remove crusts from your bread and tear into small pieces.

  • 2.

    In a bowl, soak bread with milk, vanilla and sugar for 5-10 minutes. In a food processer, process until smooth.

  • 3.

    In a saucepan, heat mixture gently until hot.

  • 4.

    Combine corn flour with ¼ cup of water and pour into milk mixture.

  • 5.

    Stir continuously until thick.

  • 6.

    Refrigerate to cool.

  • Choux Pastry:

  • 1.

    Preheat oven to 200 degrees celsius. In a saucepan combine salt, butter and water and melt.

  • 2.

    Add flour and stir for a few mixtures to make sure mixture is smooth and moisture is absorbed.

  • 3.

    Transfer pastry dough to a large bowl and using a mixer, gradually add eggs until mixture is thick and creamy.

  • 4.

    Transfer into a piping bag and pip small choux rounds onto a lined baking tray.

  • 5.

    Flick a few sprinklings of water onto the trays (helps create steam which = puffy choux).

  • 6.

    Bake for 10-15 minutes or until golden and reduce oven temp to 170 degrees for another 15-20 minutes.

  • 7.

    Turn oven off and using a small knife stab a little hole into your rounds.

  • 8.

    Allow choux to remain in oven for another 15-20 minutes to make sure all moisture has gone.

  • 9.

    Remove and cool.

  • Rose Syrup:

  • 1.

    Place all ingredients into a sauce pan and boil until syrup thickens (around 110 on a thermometer) submerge pastry base in syrup for 2-3 minutes and strain on a cooling rack.

  • Rose Toffee:

  • 1.

    Similarly, place all ingredients into a sauce pan and boil until syrup reaches around 150 degrees celsius and goes hard when dropped onto a cool plate. The toffee should still be clear. Add a drop or 2 of rose pink food dye.

  • Rose Cream:

  • 1.

    Using electric beaters, whip cream until almost firm.

  • 2.

    Add icing sugar, rose pink food colour and rosewater and whip until firm.

  • 3.

    Spoon into a piping bag ready to be piped.

  • To assemble:

  • 1.

    Pipe cream in desired pattern over puff pastry base.

  • 2.

    Place choux puffs in desired arrangement over cream.

  • 3.

    Drizzle puffs with a little of the rose toffee before using remaining toffee to create candy strands over the whole gâteau. Crush pistachios and sprinkle over gâteau.


This recipe has not been edited or tested by the Bake Off Food Department.

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