The Great Australian Bake Off

This recipe is perfect for your next children's party... the kids will love it!


  • Choux pastry

  • 160g unsalted butter

  • 200ml water

  • 200ml milk

  • 1 tsp table salt

  • 1 ½ tsp caster sugar

  • 240g bakers’ flour

  • 7 x 70g eggs

  • Sugar

  • 750g white sugar

  • 100g glucose

  • Crème Pâtissière

  • 18 egg yolks

  • 375g caster sugar

  • 120g plain flour

  • 1500ml milk

  • Flavourings

  • Hazelnut: 200g praline paste

  • Pistachio: 100g pistachio paste

  • Macadamia: 300g macadamia nuts & 2 cups caster sugar

  • Sugar work

  • 200g macadamia nuts

  • 200g pistachios, shelled

  • 200g hazelnuts

  • 750g white sugar

  • 100g glucose


  • 1.

    For the choux pastry, pre-heat oven to 220°C. Put the water, milk, diced butter, salt and sugar in a large saucepan over high heat, boiling for one minute stirring with a spatula. Taking the pan off the heat, quickly dump in the sieved flour and beat until smooth. Return to the heat for one minute and cook out the flour (do not let it dry out too much). Remove from pan and place in mixing bowl, immediately beating with paddle attachment. Beat in the eggs one at a time until the right texture is achieved. Spoon into a piping bag, pipe choux buns for the body of the echidna, pipe a snout, feet and small tail. Bake in the 220°C oven until golden brown, then remove, prick with a skewer and return to dry out completely with the oven ajar. Fill with crème pâtissière flavours equally and assemble with sugar to create the echidna.

  • 2.

    For the crème pâtissière, whisk egg yolks with half the sugar until light, thick and creamy. Add the flour and whisk well. Heat the milk with remaining sugar until almost boiling, then pour into egg mixture whilst whisking. Return to saucepan over low heat and cook, stirring, until thickened. To one third, add the hazelnut praline to taste. To one third, add pistachio paste to taste. To one third, add blitzed macadamia praline: roast macadamia nuts until golden, then place flat on a baking tray. Cook sugar until golden brown with a little water, pour over nuts and allow to set. Break into chunks, blitz in processor until fine. Fold through crème pâtissière. Use crème patisserie’s to fill choux buns before assembling.

  • 3.

    For the sugar work, roast all the nuts and skewer with toothpicks. Cook the sugar with 250ml water until dissolved and boiling. Add glucose and cook until “hard crack” stage (160°C/320°F). Dip nuts in toffee, stick to polystyrene so a long drip of toffee hangs off each nut (will form the spines of the echidna).

  • 4.

    For sugar glue, use same process as sugar work but use to stick profiteroles together to form the echidna body, feet, snout and tail. Use extra sugar to form small ants, and blitz any hardened extra to make sugar sand. Also can make spinifex clumps with sugar for the scene.

Nutritional information

Nutritional analysis per serving (52 servings)

  • Energy 390kj
  • Fat Total 19g
  • Saturated Fat 4g
  • Protein 6g
  • Carbohydrate 50g
  • Sugar 41g
  • Sodium 74mg

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.

Powered by


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

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings