The Great Australian Bake Off

Bake up a storm with these three classic Viennoiseries: butter croissants, cherry Danishes and snails with custard and cointreau raisins. 


  • Croissant (recipe x 3)

  • 500g plain flour

  • 140g water

  • 140g milk

  • 55g caster sugar

  • 40g softened unsalted butter

  • 11g instant yeast

  • 12g table salt

  • 280g cold unsalted butter, for laminating

  • 3 egg yolks+ 3tsp water, pinch of salt (egg wash)

  • Crème patisserie

  • 3 egg yolks

  • 50g caster sugar

  • 10g plain flour, 10g cornflour

  • 250ml milk

  • 1 vanilla bean, split

  • Cherries

  • 50ml kirsch reduced

  • 100g cherries

  • Orange marmalade glaze

  • 1 jar orange marmalade

  • Escargot

  • 80g crème pat from above

  • 1/2 tsp orange extract

  • ¼ tsp mixed spice

  • 100ml orange liqueur, reduced

  • 250g sultanas

  • 1 tsp cinnamon

  • Pinch allspice

  • Freshly grated nutmeg

  • 100g pistachio roughly chopped


  • For the croissant dough:

  • 1.

    Need around 20°C working temp.

  • 2.

    Combine dough ingredients, knead 3 minutes, shape into disc (room temp prove 60 minutes).

  • 3.

    Start 30minutes in, 1.25cm thick slabs cold butter, 15x15cm slab, roll till 19x19cm, trim so 17x17cm (refrigerate 60min).

  • 4.

    Roll dough 26x26 cm square (even thickness), place butter on top 45-degree angle, fold over flaps each overlapping slightly, seal in, do not roll too hard to start and do not trap air!!! Flour; remove excess.

  • 5.

    Roll to 20x60cm, lightly floured (roll from centre out), lengthen rather than widen (can rotate 1- degrees; more pressure when rolling away from you), refrigerate 30 minutes.

  • 6.

    Roll to 20cmx60cm, 2 times more, refrigerate 30minutes (or freezer 20 minutes).

  • For the crème patisserie:

  • 1.

    Heat milk and vanilla till simmering; whisk egg, sugar, flour, add ? milk to egg mixture, add egg mixture to saucepan, whisk med heat, spatula. Thicken 70°C, cook till 75°C, not over 80°C, ensure taste is not floury and thick enough, pass through sieve. Cool with glad wrap over the top. Whisk after.

  • Escargot prep:

  • 1.

    Reduced orange liqueur to remove alcohol, add sultanas cook till plump, add spices, leave to cool

  • 2.

    Mix crème pat with some orange extract.

  • For the almond croissant:

  • 1.

    Roll 20x10cm, 100cm length, divide into 3x20x33cm pieces.

  • 2.

    6.5cm intervals one side, 3.125cm from edge 6.25cm intervals markers, cut.

  • 3.

    Coat in egg wash, draft free place, prove 2 hours at 24°C, egg wash again.

  • 4.

    Fan forced: 200°C, then lower to 175°C, 10 minutes, lower temp to 250°C, bake 6 minutes.

  • For the escargot:

  • 1.

    Onto dough, palette knife to spread evenly, place cooled sultanas onto dough.

  • 2.

    Wrap tightly squeezing gently at each step, cut need 12.

  • 3.

    Egg wash, prove 1 hour+, then cook till golden.

  • 4.

    Glaze with marmalade glaze. Add pistachios chopped. Pipe extra crème pat inside.

  • For the croissant assembly:

  • 1.

    Cut in ½, add almond crème pat inside, and on top, add flaked toasted almonds inside and on top.

  • For the sour cherry Danish12+ perfect squares:

  • 1.

    Fold diagonally, cut both sides, fold over and twist, egg wash. Prove. Bake 200°C fan forced till pastry largely cooked, then add crème pat and cherries.

  • To assemble :

  • 1.

    Glaze if necessary. Icing sugar on almond croissant, pipe custard into gaps at the end. Pistachios roughly chopped on top


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

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