The Great Australian Bake Off

With profiteroles filled with Limóncello curd and Blood orange and Campari curd, this impressive recipe will blow minds. 


  • For the Choux: x2

  • 190ml water

  • 65ml milk

  • 100g butter

  • 10g caster sugar

  • 5g salt

  • 150g bread flour

  • 4 eggs

  • Filling for Blood Orange and Campari Curd Profiteroles

  • Blood orange and campari curd

  • 1 cup blood orange juice

  • ¼ cup lemon juice

  • ½ cup caster sugar

  • 4 egg yolks

  • 100g butter

  • 3 leaves of gelatine gold Leaf

  • 100ml thickened cream

  • Filling for Limóncello Curd Profiteroles 

  • 5 egg yolks

  • ¾ cup caster sugar

  • 125g butter, cubed

  • 3 lemons (juice of two, zest as needed)

  • 300ml whipping cream

  • 50ml Limóncello

  • 3 leaves of gelatine gold leaf

  • Chocolate and Hazelnut Crème Pat

  • 2 cups milk

  • 1 vanilla bean

  • 4 egg yolks

  • 125g caster sugar

  • 75g plain flour

  • 15g unsalted butter, chopped

  • 50g dark chocolate

  • 50ml hazelnut liqueur

  • Toffee for Holding Everything Together and Toffee Panels for Around the Cake: x3

  • 250g caster sugar

  • 100g water

  • 35g glucose

  • Sunflower oil spray

  • Plus 1 cup of almonds. Finely chopped to go into toffee panels

  • Cake for the Bottom: x2

  • 200g plain flour

  • 200g caster sugar

  • 1 tsp baking powder

  • ½ tsp bicarbonate of soda

  • 40g Dutch cocoa 

  • 175g soft unsalted butter

  • 2 eggs

  • 2 tsp vanilla extract

  • 150ml sour cream

  • Chocolate Ganache to Cover Cake

  • 500g dark chocolate 70%

  • 500ml thickened cream

  • Mascarpone Filling

  • 250g mascarpone, room temperature 

  • 500g cream cheese, room temperature

  • 100g unsalted butter, room temperature

  • 200g pure icing sugar, sifted

  • 1 vanilla bean

  • 1 lemon

  • 250ml thickened cream

  • For Decorating

  • Brown ribbon from black forest challenge

  • Gold leaf


  • For the Profiteroles:

  • 1.

    Place the milk, water, sugar, butter and salt in a saucepan and heat until the butter has melted

  • 2.

    Remove from flame and beat in the flour

  • 3.

    Return to the heat and cook out the flour

  • 4.

    Move paste to the bowl of a kitchen aid with the paddle attachment and beat to cool down and dry.

  • 5.

    Whisk eggs in a Pyrex jug

  • 6.

    Pour in the egg until the paste is at the right consistency

  • 7.

    Pipe onto trays in small round balls

  • 8.

    Bake at 180C for half an hour, remove from the oven and slit the bottoms to let the steam escape. Return to the oven and turn down to 140C and allow to sit for 10 minutes.

  • For the Blood Orange Curd:

  • 1.

    Whisk together juice, sugar, zest, yolks off heat. Whisk continuously over heat until ribbon stage

  • 2.

    Add Campari and butter

  • 3.

    Soften gelatine in gold water and add. Chill covered in the fridge

  • 4.

    Using a whisk, whisk in cream, transfer to piping bag

  • For Lemon Curd:

  • 1.

    (Follow blood orange method)

  • For the Crème Pat:

  • 1.

    Place milk and vanilla into a saucepan over high heat and bring to just below boiling point.

  • 2.

    Place egg yolks and sugar in a large bowl and whisk until very well combined, then whisk in flour.

  • 3.

    Whisking continuously, pour in hot milk until mixture is combined.

  • 4.

    Transfer back to saucepan and whisk until cream has cooked and can coat the back of a wooden spoon

  • 5.

    Whisk in butter

  • 6.

    Whisk in chocolate and hazelnut liqueur.

  • For the Cake:

  • 1.

    Take everything out of the fridge so that all the ingredients can come to room temperature.

  • 2.

    Preheat the oven to gas mark 180C and line and butter two 20cm / 8 inch round sandwich tins

  • 3.

    Place flour, sugar, baking powder and bicarb, cocoa, butter, eggs, vanilla and sour cream into a food processor and process until you have a smooth, thick batter.

  • 4.

    Divide this batter, using a rubber spatula, into the prepared tins and bake until a skewer comes out clean, which should be about 35 minutes.

  • 5.

    Cool the cakes on a wire rack.

  • 6.

    Once cooled sandwich together with the mascarpone filling.

  • 7.

    Cover the cake with chocolate ganache and smooth with a hot palette knife.

  • For the Mascarpone Filling:

  • 1.

    In the bowl of a stand mixer with paddle or beater attachment place cream cheese, mascarpone and butter and beat until fluffy.

  • 2.

    Add scraped seeds of vanilla and zest of lemon.

  • 3.

    Add sifted icing sugar and beat until fluffy.

  • 4.

    Whip thickened cream.

  • For the Spun Sugar:

  • 1.

    Place all the toffee ingredients in a saucepan over a high heat.

  • 2.

    Heat without stirring until it has reached a medium amber colour (the toffee will continue to cook when it is taken off the heat so don't let it get too dark).

  • 3.

    Remove from heat and use immediately (for sticking the profiteroles together, for the spun sugar allow it to sit for a little while and become a little bit tacky).

  • 4.

    Using a fork or a whisk with the top chopped off dip into the toffee and drizzle over a wooden spoon which has been suspended horizontally (I just used two jars to hold each end of the spoon)

  • 5.

    Using your hands gather up all the strands of sugar and form into a round mass to be placed on the top of the croquembouche.

  • For the Construction of the Croquembouche:

  • 1.

    Take the cone and spray really well with cooking oil spray. Then cover in grease proof paper. Spray the paper again with oil.

  • 2.

    Starting at the bottom of the cone dip the profiteroles into the toffee and attaching them to the cone.

  • 3.

    Work your way around the cone, getting the profiteroles as close to each other as possible.

  • 4.

    Once you have gotten to the top of the cone, without completing the top centre, making sure the toffee is all set lift the croquembouche off the cone and then take off the greaseproof paper.

  • 5.

    Stick the last few profiteroles on the top and then position on the top of the iced cake

  • 6.

    Decorate with gold leaf and spun sugar

  • 7.

    Finally tie the ribbon around the cake

Nutritional information

Nutritional analysis per serving (62 servings)

  • Energy 382kj
  • Fat Total 26g
  • Saturated Fat 14g
  • Protein 4g
  • Carbohydrate 35g
  • Sugar 28g
  • Sodium 128mg

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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The Great Australian Bake Off Companion cookbook is published by Hachette Australia, RRP $39.99.

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