The Great Australian Bake Off

Try this amazing sweet creation by The Great Australian Bake Off contestant Antonio.


  • Choux pastry x2

  • 250g water

  • 250g milk

  • 224g unsalted butter

  • 10g table salt

  • 476g plain flour

  • 500g-550g whole eggs

  • Pistachio praline

  • 250g pistachios

  • 250g caster sugar

  • 400g pistachio paste

  • Hazelnut praline

  • 250g hazelnuts

  • 250g caster sugar

  • Crème patisserie x2

  • 830g milk

  • 210g egg yolks

  • 210g caster sugar

  • 105g cornflour

  • 400g hazelnut praline

  • 3 vanilla beans

  • Sable

  • 425g unsalted butter

  • 500g brown sugar

  • 500g plain flour

  • Decoration

  • 1.5kg clear ready to use isomalt crystals

  • 3 tsp lime green food colour paste

  • 3 tsp yellow food colour paste

  • 3 tsp purple food colour paste

  • 3 tsp red food colour paste

  • 3 tsp blue food colour paste

  • 2kg caster sugar

  • 1kg glucose


  • 1.

    For the choux, bring the water, milk, butter and salt to the boil. Remove from heat and add sifted flour, once smooth paste is achieved put back on a low heat and stir until the dough pulls away from the sides and has a slight sheen. Place the dough in a bowl of a stand mixer and with the paddle attachment slowly add in the eggs to reach the desired consistency (slowly slides off of the paddle). Pipe out choux buns, top with prepared sable and bake at 130°C for 15 minutes before baking for a further 15 minutes or until golden brown at 170°C.

  • 2.

    For the sable, combine the butter and brown sugar with a paddle attachment until the butter is smooth. Add in the flour and mix until a dough forms. Roll out 3mm between to sheets of baking paper and leave to set in freezer before cutting out 30mm circles.

  • 3.

    For the hazelnut and pistachio praline, roast the nuts in the oven until they just start to go brown and the skin starts to flake. Make a dry caramel with the sugar and glucose until an amber colour is achieved. Pour in your roasted nuts and stir to combine before tipping out onto a lined baking tray to cool. Once set, put into a food processor and blitz until a peanut butter consistency is achieved.

  • 4.

    For the crème patisserie, heat the milk and vanilla until almost boiling. Whisk the egg yolks, sugar and cornflour until thick and pale. Gradually mix in hot milk. Put back on a medium heat and whisk continuously until the custard comes to the boil. Boil for 1 minute.

  • 5.

    Pistachio and hazelnut praline crème patisserie, fold your hazelnut and pistachio into both batches of the vanilla crème patisserie (one pistachio, one hazelnut) and set aside until ready to use.

  • 6.

    To assemble, fill choux buns before sticking them together with toffee into your desired shape. To make the sand for the base, blitz together any remaining choux buns to a fine powder and generously cover your board.


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

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