The Great Australian Bake Off

Try this fun recipe by The Great Australian Bake Off contestant James.


  • Choux pastry

  • ½ tsp table salt

  • 1½ tsp caster sugar

  • 125g plain flour

  • 60g butter (unsalted)

  • 4 eggs

  • Sugar

  • 500g caster sugar

  • Finger lime curd

  • 10 Finger limes

  • 2 eggs

  • 55g butter (unsalted)

  • 200g caster sugar

  • 2 limes

  • Macadamia chocolate custard

  • 300ml thickened cream

  • 3 egg yolks

  • 70g caster sugar

  • 1½ tablespoons plain flour

  • 2 tablespoons dutch cocoa powder

  • 100g macadamia nuts

  • Wattle seed ganache

  • 100g dried wattle seed, whole

  • 200g milk chocolate

  • 300g thickened cream


  • 1.

    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.

  • 2.

    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.

  • 3.

    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.

  • 4.

    For the choux, make choux and pipe out shapes. Caramelise sugar and use it to glue pastry pieces together.

Nutritional information

Nutritional analysis per serving (28 servings)

  • Energy 324kj
  • Fat Total 17g
  • Saturated Fat 9g
  • Protein 3g
  • Carbohydrate 41g
  • Sugar 33g
  • Sodium 112mg

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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