The Great Australian Bake Off

Why not indulge in a delicious pastry for afternoon tea!


  • Choux Pastry

  • 300g water

  • 140g salted butter

  • 200g plain bakers’ flour

  • 370g eggs, lightly beaten

  • Coffee Pastry Cream

  • 930ml milk

  • 2 tbs coffee vino cotto

  • 3 tsp vanilla bean paste

  • 9 egg yolks

  • 180g cornflour

  • 60g plain flour

  • 180g caster sugar

  • 120g salted butter

  • To Decorate

  • 24 violet flowers, edible

  • 1 egg white

  • ½ cup caster sugar

  • 400g dark chocolate 60% cocoa

  • 50g roasted whole coffee beans

  • 200g white chocolate

  • Edible gold dust    


  • Éclairs:

  • 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 3 minutes until silky and smooth.

  • 5.

    Place mix in piping bag fitted with small round nozzle.

  • 6.

    Pipe lengths onto lined baking trays allowing room for spreading.

  • 7.

    Bake for 30 minutes at 220°C. Turn oven down to 180°C bake a further 15-20 minutes to dry out.

  • 8.

    Remove from oven. Place a slit down one end and cool.

  • Pastry Cream:

  • 1.

    Place milk, coffee and vanilla in a saucepan and heat on medium heat until simmering.

  • 2.

    Combine egg yolks, flours and sugar in a bowl.

  • 3.

    Add to milk, mix and whisk until very thick. Transfer to bowl of electric mixer and beat until smooth and silky.

  • 4.

    Allow to cool slightly.

  • 5.

    Add butter and beat well.

  • 6.

    Cover with cling wrap until ready to use.

  • Crystallized Violets:

  • 1.

    Brush violets with egg white.

  • 2.

    Dip in caster sugar and leave to dry.

  • To Assemble:

  • 1.

    Pipe pastry cream into éclairs through slit.

  • 2.

    Melt dark chocolate. Dip tops of éclairs in chocolate. Allow to set.

  • 3.

    Melt white chocolate and pipe a pattern on top of éclairs.

  • 4.

    Decorate with coffee beans and crystallized violets. Dust with edible gold glitter.


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

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