Try this fun recipe by The Great Australian Bake Off contestant James.
For the ganache, heat cream and wattle seed till just before simmer. Strain over chocolate and allow to sit for 2 minutes. Whisk to fine ganache, put in piping bag and pipe into choux.
For the custard, grind macadamia nuts into paste. Beat eggs, cornflour and sugar till light and fluffy. Heat cream and hazelnut paste in saucepan but not to boil. Beat a small amount with the eggs to thin them out. Pour egg mix into hot cream, stir constantly until thick, allow to cool.
For the curd, heat finger lime juice, sugar and egg yolks in double boiler. Whisk constantly and after thickened add butter small pieces at a time.
For the choux, make choux and pipe out shapes. Caramelise sugar and use it to glue pastry pieces together.
Nutritional analysis per serving (28 servings)
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.
This recipe has not been edited or tested by the Bake Off Food Department
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