The Great Australian Bake Off

Strike gold with this bountiful nougatine treasure chest, chock full of choux, puff pastry and fondant treats.


  • Choux pastry x 2

  • 226g water

  • 113g unsalted butter, diced at room temperature

  • 130g plain flour, sifted

  • 226g eggs (about 4 extra-large eggs)

  • Pinch salt

  • Coating x 2

  • 50g soft butter

  • 60g brown sugar

  • 60g plain flour

  • Custard x 3

  • 1 cup milk

  • 1 cup thickened cream

  • 1 vanilla bean

  • 4 egg yolks

  • 1 tbsp cornflour

  • 1/3 cup caster sugar

  • 100g dark chocolate

  • 100g frozen raspberries

  • Nougatine x 4

  • 250g flaked almonds

  • 300g caster sugar

  • 250g glucose

  • Spun sugar

  • 1 cup caster sugar

  • 4 tbsp water

  • Fondant

  • 1/2 cup glucose syrup

  • 1 tbsp glycerine

  • 1 tbsp powdered gelatine

  • 1 tbsp water

  • 7 cups plus 2 tbsp pure icing sugar

  • Extra 1-2 tsp water, as needed

  • Biscuits

  • 220g softened unsalted butter

  • 200g caster sugar

  • 1 1/2 tsp vanilla extract

  • 1 egg

  • 425g plain flour

  • Lemon zest


  • Choux pastry:

  • 1.

    Pre-heat the oven to 190°C.

  • 2.

    Place salt, water, sugar and butter in a saucepan and heat over medium heat, stirring occasionally until water starts to boil. Remove from heat and add the flour. Mix the flour in so that it absorbs all of the water. When a dough starts forming, return the saucepan to the stove. Cook the dough for up to 5 minutes while stirring, until you get a dough that pulls away from the sides of the pan, and forms oil droplets on the. Transfer the dough to a bowl.

  • 3.

    Whisk the dough while adding the eggs one at a time, mixing well after each addition.

  • 4.

    Prepare a baking tray with baking paper and mist the surface with water using your fingers.

  • 5.

    Pipe rounds on to the baking tray, using a round open tip.

  • 6.

    With a damp finger, flatten any points.

  • 7.

    Bake in preheated oven for 25 minutes then lower temp to 160°C and bake for a further 15 minutes.

  • 8.

    Remove from the oven, and prick each shell with a toothpick and let put back into oven to cool completely. Remove and transfer to a wire rack.

  • Vanilla custard:

  • 1.

    Combine milk and cream in a small saucepan. Using a sharp knife, split vanilla bean in half lengthways and scrape out seeds. Add bean and seeds to milk mixture. Place over medium heat. Cook, stirring constantly, for 5 minutes or until hot (do not allow to boil). Remove saucepan from heat.

  • 2.

    Whisk egg yolks, cornflour and sugar in a heatproof bowl until well combined. Remove vanilla beans from milk mixture. Pour hot milk mixture over egg yolk mixture, whisking constantly.

  • 3.

    Return mixture to saucepan over low heat. Cook, stirring constantly, for 15-20 minutes or until custard thickens and coats the back of a metal spoon (do not allow custard to boil, as it might curdle).

  • Raspberry custard:

  • 1.

    Make vanilla custard and add ¼ cup dried raspberry powder.

  • Chocolate custard:

  • 1.

    Make vanilla custard and add 100g dark chocolate.

  • Nougatine:

  • 1.

    Preheat the oven to 90°C and gently toast the sliced almonds for 15 minutes. In a copper pan, dissolve the sugar in the water and bring to a boil. Add the glucose and cook until a golden caramel colour.

  • 2.

    Add the warm toasted sliced almonds.

  • 3.

    On an oiled work surface, roll out the hot nougatine to 5mm in thickness and let cool to room temperature.

  • 4.

    Cut out nougatine shapes or decorations according to the required usage.

  • Fondant:

  • 1.

    Mix the glucose and glycerine into a heat proof bowl. Sprinkle the gelatine over the top and then add the water. Let it sit until the gelatine starts to thicken up.

  • 2.

    Heat in 30 second intervals and stir until gelatine has dissolved.

  • 3.

    Sift the icing sugar into a mixer bowl.

  • 4.

    Add the glucose mixture and stir with a dough hook on low speed until combined into a ball.

  • 5.

    Add water, a tsp at a time as required, for consistency.

  • 6.

    Remove the mix from the mixer and knead until smooth.

  • 7.

    Split and colour as desired. Wrap in cling wrap.

  • Biscuit:

  • 1.

    Preheat oven to 180°C.

  • 2.

    Cream butter and sugar together

  • 3.

    Add eggs and vanilla bean paste and mix well

  • 4.

    Mix in flour and mix until a dough is formed.

  • 5.

    Divide into 4 portions, Knead the dough on a lightly floured surface until it is smooth and pliable. Roll out on a lightly floured surface and cut biscuits transfer onto a lined baking tray with a pallet knife.

  • 6.

    Repeat with the remaining dough.

  • 7.

    Bake for 12-15 minutes until the edges turn a light golden brown.

  • 8.

    Allow to cool on tray for 5 minutes before transferring to a wire rack.

Nutritional information

Nutritional analysis per serving (42 servings)

  • Energy 384kj
  • Fat Total 14g
  • Saturated Fat 7g
  • Protein 4g
  • Carbohydrate 61g
  • Sugar 48g
  • Sodium 25mg

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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