The Great Australian Bake Off

Made with mandarin jelly, caramel mousse and a salted caramel glaze, this recipe will take afternoon tea to the next level. 


  • For the Puff Pastry

  • 250g plain bread flour

  • 1 tsp sea salt

  • 250 butter at room temp, but still cool

  • 150ml cold water

  • Mandarin Jelly

  • 14 leaves gelatine

  • 1 litre mandarin juice

  • 1 cup of caster sugar

  • Caramel mMusse

  • 600ml thickened cream

  • 300g white chocolate

  • 4 leaves of gelatine

  • 1 teaspoon sea salt flakes

  • Salted Caramel Glaze

  • 200g caster sugar

  • 90g salted butter, cut up into 6 pieces

  • 1/2 cup (120ml) thickened cream

  • 1 teaspoon salt


  • For the Puff:

  • 1.

    Place flour, butter and salt in a mixing bowl and rub together to form a course bread crumb. Important to still have big chunks of butter

  • 2.

    Pour in around 2/3 of the iced water and work with a flat bladed knife until dough comes together

  • 3.

    Cover in cling film and rest in the fridge for 20 minutes

  • 4.

    Turn on to floured surface and knead into a rectangle (12x36)

  • 5.

    Keeping the edges straight fold the bottom half to the centre and the top half over to cover. Rotate the dough 90 degrees and repeat process again.

  • 6.

    Chill again and repeat rolling and folding twice more. Dough is ready

  • For the Jelly:

  • 1.

    Juice the mandarins

  • 2.

    Soak gelatine leaves in cold water

  • 3.

    Reduce mandarin juice to 500ml

  • 4.

    Add sugar and dissolve gelatine

  • 5.

    Pour into a Swiss roll pan lined with baking paper

  • 6.

    Cut into measured rectangles

  • For the Mousse:

  • 1.

    Soak gelatine in cold water and set aside

  • 2.

    Take 100ml of the cream and heat with gelatine to dissolve

  • 3.

    Finely chop the white chocolate and then pour over the hot cream. Whisk until combined and smooth

  • 4.

    Whip cream to soft peaks and then fold in cooled white chocolate. Add coffee extract

  • 5.

    Refrigerate to set in a piping bag

  • For the Caramel Glaze::

  • 1.

    Heat sugar in a saucepan until it starts to melt down, stirring constantly until it turns a dark amber colour

  • 2.

    Add the butter, stirring

  • 3.

    Add the cream and salt

  • 4.

    Leave to cool

Nutritional information

Nutritional analysis per serving (740 servings)

  • Energy 284kj
  • Fat Total 31g
  • Saturated Fat 19g
  • Protein 0g
  • Carbohydrate 1g
  • Sugar 0g
  • Sodium 14mg

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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