The Great Australian Bake Off

Brioche meets puff pastry in this varied Viennoiserie mix of butter croissants, fig and frangipane Danishes and blackberry and lemon verbena curd buns.


  • Croissant and Danish pastry dough

  • 14g dry active yeast

  • 150ml warm water

  • 100g bread flour

  • 150ml milk

  • 4 egg yolks

  • 100ml thickened cream

  • 50g caster sugar

  • 600g bread flour

  • 500g very cold unsalted butter cut into 1cm cubes

  • Bowl of ice cubes to keep hands and bench cool

  • Danish rough puff pastry

  • 500g plain flour

  • 1½ tsp table salt

  • 500g cold unsalted butter, diced

  • 315ml iced cold water (enough to bring the pastry together)

  • Fig and frangipane filling for Danish pastries

  • 75g almond meal

  • 75g caster sugar

  • 75g unsalted butter, cubed

  • 75g eggs

  • ½ tsp almond extract

  • 20ml brandy

  • 6 fresh figs cut in half

  • Fig vino cotto to drizzle

  • Brioche dough

  • 375ml milk

  • 15g active dry yeast

  • 120g caster sugar

  • 3 eggs, at room temperature

  • 730g plain flour

  • 1½ tsp salt

  • 200g unsalted butter cubed and softened

  • 150g frozen blackberries, thawed

  • 200g apricot jam

  • 60g pistachio kernels, chopped

  • Exotic verbena curd

  • 300ml frozen exotic verbena puree, thawed

  • 6 egg at room temperature

  • 2 egg yolks, at room temperature

  • 350g caster sugar

  • 450g unsalted butter, diced

  • Egg wash

  • 3 egg yolks

  • 3 tsp water

  • Pinch table salt


  • Croissant dough:

  • 1.

    Dissolve yeast in warm water. Add flour to make the starter. Rest in warm place until bubbling – 40 minutes. Place cubed butter in freezer.

  • 2.

    Add dough ingredients to bowl of stand mixer. Add the starter mix. On a low speed mix the ingredients until it comes together – need to be able to see specks of butter. Roll the pastry on a lightly floured surface to a large rectangle that is 1cm thick. Arrange pastry with a short side nearest you. Fold top third down and then the bottom third up creating three layers. Wrap in cling wrap and place in fridge for 30 minutes. Repeat the rolling, folding and resting three more times.

  • Danish rough puff pastry dough:

  • 1.

    Place the flour, salt and butter in the food processor and pulse to breadcrumbs (still leaving large flecks of butter). With motor running, add water and process until pastry starts to come together. Tip pastry onto a floured surface and shape into a flat rectangle. 

  • 2.

    Roll out the pastry in one direction into a 25cm x 70cm rectangle. Brush off any excess flour. Arrange pastry with a short side nearest you. Fold top third down and then the bottom third up creating three layers. Wrap in cling wrap and place in fridge for 10 minutes.

  • 3.

    Remove from fridge and place the dough on bench with the open ends are at the top and bottom and repeat rolling, brushing, folding, and resting three more times, a total of four times. Fold into thirds and cover with cling film. Freeze for 20 minutes.

  • 4.

    Line four baking trays with baking paper.

  • Fig and frangipane filling for Danish pastries:

  • 1.

    Place almond meal and sugar together in food processor and blitz to combine. Add butter and process until mixture looks like even crumbs. Add eggs, brandy and almond extract and process until combined. Chill.

  • Brioche dough:

  • 1.

    Lightly grease fourteen 9cm fluted brioche moulds or loose-bottom flan tin and place on a large baking tray.

  • 2.

    Warm the milk in a saucepan until it is lukewarm (36°C). Stir in the yeast, sugar and eggs.

  • 3.

    Place the flour and salt into the bowl of a stand mixer fitter with a dough hook. With mixer on a low speed, add the milk mixture and mix to form a soft dough. Increase speed to medium and add butter a piece at a time mixing until each piece is incorporated. Continue mixing until the dough is smooth and elastic – about 5 minutes.

  • 4.

    Place the dough in a large glass bowl that has been greased. Cover with cling wrap and leave in a warm place until the dough has doubled in size – about 40 minutes. Empty the dough onto a lightly floured surface. Divide the dough into 14 balls. Flatten each ball to fit into the base of the prepared flan tins. Cover loosely with cling wrap and leave in a warm place to prove for 30 minutes – or until the dough has almost doubled in size.

  • Exotic verbena curd:

  • 1.

    In a medium saucepan whisk together the eggs, egg yolks, puree, caster sugar and salt until well combined. Place saucepan over medium heat and whisk constantly until curd thickens and coats the back of a spoon and small bubbles appear around the edge of the saucepan. Remove saucepan from heat. Whisk in the butter a little at a time ensuring it is incorporated before adding more. Place the curd in a lamington tray. Cover with cling wrap – pressing wrap onto surface of curd. Place in fridge until required. Place the remaining curd in sterilised glass jars.

  • 2.

    Brioche. Heat oven to 180°C. With the back of a spoon make a deep indentation into each brioche. Spoon 1 tablespoon of the curd into the indentations. Scatter blackberries over the top of each brioche. Bake for 15-20 minutes until puffed and golden.

  • 3.

    Gently heat the apricot jam in a small saucepan. Strain the jam into a small bowl.

  • 4.

    Glaze the brioche with the melted jam and scatter with chopped pistachio kernels.

  • Croissants:

  • 1.

    Remove the dough from the fridge. Cut the dough in half. Put the dough onto a lightly floured surface and roll out to a rectangle in one direction until it is about 48 x 50cm wide –it should be about 7mm thick. Trim the edges to neaten them.

  • 2.

    Cut the rectangle lengthways into two strips 24cm wide. Mark intervals of 14cm along one side of each strip. Make a mark 7cm from the start of the other edge. From this point mark intervals of 14cm. Cut triangles along the length of each strip; these should be 14cm wide at the base and about 24cm high.

  • 3.

    Cut a 1cm notch in the base of each triangle. Before rolling, hold down the wide base of the triangle and gently tug the opposite thin end to cause a slight tension in the dough. Now starting at the thick end of each triangle, roll it up into a croissant. Turn the ends in towards each other slightly to give a traditional crescent shape. Place on baking paper-lined trays – no more than six croissants per tray. Alternatively place a teaspoon of the frangipane in the middle of the widest end of the triangle and roll into croissant shape as above.

  • 4.

    Put the baking trays in a warm place until the croissants have doubled in size – approximately 40 minutes. Preheat the oven to 180°C. Lightly brush the croissants with the egg wash. Bake for 15 minutes. Serve with exotic verbena curd.

  • 5.

    Lightly whisk the egg with a pinch of salt to make an egg wash. Brush the top and sides of the croissants with the egg wash. Bake for 15–20 minutes or until golden brown. Check on croissants at ten minutes and reduce oven to 180°C if browning too quickly. Cool on a wire rack.

  • Fig and frangipane Danish pastries:

  • 1.

    To shape pastries: Take the rough puff pastry dough and roll out to an even rectangle about 5-8mm thick, and twice as long as it is wide. Cut dough into 12 even squares 14cm each side. Shape into square vol-au-vents – fold each square on the diagonal to produce a triangle. Using a sharp knife make cuts in two short sides of triangle – about 1.5cm in from edges. Open triangle out flat. Pick up the cut border from one side and fold it over to meet the opposite edge. Pickup other border and fold it over to the opposite side.

  • 2.

    Place shaped pastries on a baking tray lined with baking paper - with at least 3cm between them. Fill with a generous spoonful of frangipane. Top with half fig. Drizzle the fig with fig vino cotto.

  • 3.

    Preheat oven to 180°C. Brush pastries with egg wash and bake for 20-25 minutes or until top and bottom surfaces are crispy with a rich, golden brown colour. If figs require more cooking heat grill and place pastries under grill.

  • 4.

    Place on serving tray and drizzle with a little more fig vino cotto.

Nutritional information

Nutritional analysis per serving (66 servings)

  • Energy 380kj
  • Fat Total 24g
  • Saturated Fat 14g
  • Protein 5g
  • Carbohydrate 35g
  • Sugar 11g
  • Sodium 95mg

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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