The Great Australian Bake Off

So cheeky! Now there's even more reason to play around in the kitchen.


  • Choux Pastry

  • 250ml water

  • 250ml full cream milk

  • 200g unsalted butter

  • 5g salt

  • 300g plain flour

  • 6 eggs

  • 1 extra egg for egg wash

  • Crème Patisserie

  • 200g caster sugar

  • 2 egg yolks

  • 2 eggs

  • 70g corn flour

  • 50g plain flour

  • 1 vanilla pod

  • 1l full cream milk

  • 600ml whipped cream

  • 10 black passion fruits (to make passion fruit coulis)

  • 1 cup caster sugar (to make passion fruit coulis)

  • Jelly

  • 50g caster sugar

  • 4 black passion fruits

  • 3 leaves gelatine gold 6g

  • Oil spray

  • Edible glitter rainbow dust hologram white

  • Glaze

  • I egg white

  • 2 cups pure icing sugar

  • A few drops of lemon juice


  • Choux Pastry:

  • 1.

    Put water, milk, butter and salt into a saucepan until the butter has melted.

  • 2.

    Increase heat.

  • 3.

    Add all flour at once.

  • 4.

    Keep cooking until congeals.

  • 5.

    Transfer into electric mixer and beat on medium until cool to the touch.

  • 6.

    Reduce speed and add eggs one at a time.

  • 7.

    Pipe choux into shape and egg wash.

  • 8.

    Cook at 180 degrees celsius for 15 minutes then reduce to 170 degrees celsius and cook for 30 minutes – 1 hour.

  • 9.

    When cool, pipe passionfruit crème pat through a small incision in the base of the éclair.

  • Crème Patisserie:

  • 1.

    Boil milk and one vanilla bean.

  • 2.

    Blanch sugar, egg and flours.

  • 3.

    Mix with a bit of hot milk and slowly incorporate more.

  • 4.

    Transfer mixture back into pan and heat until thickened.

  • 5.

    Transfer into shallow pan and cover with glad wrap.

  • 6.

    Refrigerate until cold.

  • 7.

    Mix in whisked crème and passionfruit syrup.

  • Jelly:

  • 1.

    Mix sugar and passionfruit until dissolved in a saucepan.

  • 2.

    Soften gelatine leaves in cold water.

  • 3.

    Add gelatine to passionfruit syrup and mix until dissolved.

  • 4.

    Pour into heart silicone moulds after spraying with oil.

  • 5.

    Refrigerate until set completely.

  • 6.

    Place a heart jelly on top of each éclair after it has been iced.

  • Glaze:

  • 1.

    Mix icing sugar and egg white to make white icing.

  • 2.

    Add a few drops of lemon juice.

  • 3.

    Icing should be thick enough to spread onto éclair without dripping off.

  • 4.

    Add more icing sugar if needed to obtain the right consistency.

  • Decoration:

  • 1.

    Melt the sugar, glucose and water and boil until golden brown.

  • 2.

    Swirl patterns onto grease proof paper.

Nutritional information

Nutritional analysis per serving (24 servings)

  • Energy 344kj
  • Fat Total 14g
  • Saturated Fat 6g
  • Protein 7g
  • Carbohydrate 47g
  • Sugar 32g
  • Sodium 143mg

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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