The Great Australian Bake Off

Who could resist this delicate, caramel pastry for dessert?


  • Choux Pastry

  • Pinch of salt

  • 100g butter, unsalted

  • 250mls water

  • 1 cup plain flour

  • 4 eggs

  • Caramel Crème Pâtissière

  • 250g brown sugar

  • 500ml milk

  • 1 tbs golden syrup

  • Pinch salt

  • 2 eggs

  • 50g cornflour, nurses

  • Caramel Icing

  • 50g melted butter

  • 1½ cups icing sugar mixture

  • ½ cup brown sugar

  • 2 tbs milk

  • Pinch salt

  • 100g white chocolate

  • Sea salt flakes


  • 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 (or food processer) and using a mixer, gradually add eggs until mixture is thick and creamy.

  • 4.

    Transfer into a piping bag and pip short éclairs 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 celsius 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.

  • Crème Pâtissière:

  • 1.

    In a saucepan combine half sugar, milk and golden syrup and heat until hot.

  • 2.

    Small bowl, whisk rest of the sugar and pinch of salt with the eggs until well combined.

  • 3.

    Add cornflour and whisk well, add cornflour mix to the hot milk and heat gently until thick, put crème in a flat baking dish and cover with glad wrap before putting in the fridge to cool.

  • Assembly:

  • 1.

    Once both pastry and crème is cool, cutting the éclairs almost in half, pipe a line of crème pat down the middle of the éclair.

  • Make Icing:

  • 1.

    Combine all items and mix well.

  • 2.

    Spread icing over each éclair and top with sea salt flakes and drizzle with white chocolate.

Nutritional information

Nutritional analysis per serving (16 servings)

  • Energy 311kj
  • Fat Total 12g
  • Saturated Fat 7g
  • Protein 4g
  • Carbohydrate 46g
  • Sugar 36g
  • Sodium 292mg

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

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