The Great Australian Bake Off

The strawberry jam, white chocolate and peanut combination is a match made in recipe heaven. 


  • Cream horns puff pastry

  • 230g cake and pastry flour

  • 230g unsalted cold butter, cubed

  • 3/4 tsp table salt

  • 180-190ml thickened cream

  • 1 whole egg, for egg wash

  • Peanut butter crème patisserie

  • 500ml milk

  • 3 tsp vanilla bean paste

  • 6 egg yolks

  • 5 tbsp cornflour

  • 6 tbsp caster sugar

  • 4 tbsp unsalted butter, room temp.

  • 4 tbsp dehydrated peanut butter powder

  • Strawberry jam

  • 2 cups (2 punnets) of strawberries

  • 113g caster sugar

  • 30ml lemon juice (1 whole lemon)

  • White chocolate dip

  • 225g white chocolate melts

  • 2 tbsp dehydrated peanut butter powder

  • 2 tbsp dried strawberries, crushed


  • 1.

    For the pastry, the pastry has two parts, the butter and the pastry. For the butter, in a mixer with the paddle attachment mix 230g butter and 40g of flour until combined then put on a sheet of cling wrap and push with your fists into an even 10 x10cm square. Wrap up and mix dough.

  • 2.

    For the dough, in a mixer with the dough hook attachment mix 190g of flour, and 3/4 tsp salt. Slowly add in 180ml of thickened cream. If mixture still seems dry add in the remaining cream. Knead the dough in the mixer for 5mins.

  • 3.

    Turn out onto a piece of cling wrap and with your fists make into a 12 x 15cm rectangle. Wrap up and freeze along with the butter pack for 15mins.

  • 4.

    For the crème patisserie, pour 500ml of milk and 3 tsp vanilla bean in a med saucepan and bring to a simmer. Meanwhile, in a bowl, separate the yolks from 6 eggs and add 5 tbsp of cornflour and 6 tbsp sugar (make sure not to add the sugar too soon or the yolks will curdle).

  • 5.

    Once the milk is simmering pour 1/3 into the bowl with yolks and whisk briefly. Once tempered, add the rest of the milk to the yolks and whisk then immediately add back to the pan and cook for 2mins till thickened.

  • 6.

    In another bowl add 4 tbs butter and place a strainer on top of the bowl. When custard is cooked pour into the strainer and push through over the butter. Whisk to incorporate custard and butter. Add 4 tbsp of dehydrated peanut butter and whisk through. When smooth, cover with cling wrap touching the surface and refrigerate.

  • 7.

    For the strawberry jam, chop 2 cups of strawberries and place into a saucepan. Add 113g sugar and 2 tbsp lemon juice. Bring to a boil and simmer for 10mins.

  • 8.

    Using a potato masher, mash the strawberries. Take off the heat and pour into a wide surface dish and cool before covering the surface with cling wrap and refrigerating.

  • 9.

    For the white chocolate dip, melt chocolate in a microwave safe bowl for 1 minute. In food processor mix dried peanut butter and dried strawberries together. Pour into a bowl. Dip the open end of the cream horn into the white chocolate and then into the powder.

  • 10.

    To assemble, preheat oven to 200C. Make pastry and place in freezer for 15mins. Meanwhile, make the crème patisserie and chill in the refrigerator. When pastry is chilled, take both parts out and roll the dough part out to 14 x 24cm.

  • 11.

    Place the butter part on one half of the dough and encase the whole butter block pinching the sides of the dough so the butter is locked in. roll out pastry with a rolling pin to an 18 x 40cm rectangle. Tri-fold and repeat one more time making a total of 2 folds. Wrap up again and freeze for 10min.

  • 12.

    While waiting for the pastry start the strawberry jam and chill in the fridge. When pastry is ready, roll out again and tri-fold twice. Wrap up and chill for 10 mins in the freezer for the final time.  

  • 13.

    When pastry is chilled roll out to a 34 x 26cm rectangle. Trim off 1cm around all 4 sides making a final 32 x 24cm size. Cut 12 strips 2cm wide from the short end of the rectangle making 12 x (2x32cm) long strips. Lay out the strips on a baking sheet and put in the fridge for 5mins.

  • 14.

    Lightly grease 12 cream horn moulds and starting from the pointed end begin wrapping 1 strip of pastry around creating 4 rolls in total. To help the pastry stick to itself run your finger with a little water along the backside of the strip and press gently together with each layer as you wrap around.

  • 15.

    Place 6 on a baking tray and put into the fridge while you roll the other 6.

  • 16.

    Once chilled, brush with an egg wash and place into a 200C oven and bake for 18-20mins. While cooking, fill two piping bags. One with peanut butter crème patisserie and a star tip at the end, and the other with strawberry jam with no tip.

  • 17.

    When cream horns are cooling melt white chocolate in the microwave. Dip the open end of the pastry in the white chocolate and then dip in the dried peanut butter and strawberry powder.

  • 18.

    Fill first with a thin strip of strawberry jam inside the horn and then with the cream patisserie fill with a swirl to the top of the horn.


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

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