The Great Australian Bake Off

Fresh, fruity and refreshing. 


  • Pastry

  • 300g soft, low protein plain flour

  • 55g chilled unsalted butter

  • 125g frozen unsalted butter

  • 7 tbsp cold water

  • 1/2 tsp salt

  • 1 egg, lightly beaten

  • Coconut mousse

  • 3 tbsp caster sugar

  • 1.5 cups thickened cream, plus 1 cup extra

  • 1 cup coconut cream

  • 1 cup coconut milk

  • 4 gold gelatine leaves

  • 4 tbsp pistachio paste

  • 1/4 cup cold water

  • Fruit mix

  • 2 ripe mangoes fresh, grilled

  • 200g fresh longan

  • 200g pistachios

  • Decorations

  • 50g pistachios

  • Edible flowers – purple, yellow and white

  • 1 kg caster sugar

  • 5 sheets gold leaf


  • 1.

    For the pastry, freeze your bowl in the freezer beforehand. Mix flour and salt in the chilled bowl with a whisk. Add the 55g of butter and rub till it represents uneven pieces of bread crumbs. Add water slowly, till the dough comes together.

  • 2.

    Turn the bowl on a lightly surface and knead it for around 2-3 mins. Using a rolling pin roll the dough out into a rectangle. Put half of the frozen butter on 2/3 of the dough.

  • 3.

    Fold the top third of the dough into the middle and repeat the same with the bottom third. Rotate the dough 90 degrees and repeat the process. Rest in the fridge from around 30-40 mins and take it out and rest for a few mins before using.

  • 4.

    For the coconut mousse, put the gelatine into the cold water and let it sit aside till it softens. Heat the cream and milk in a bowl till luke warm and put the gelatine and pistachio paste into the milk and whisk well. Let it cool down to room temperature.

  • 5.

    Once cooled down, whip up the thick cream with the sugar till soft peaks start forming. Put the cooled cream mix into the whipped cream and fold. Transfer into the tray and let it set in the fridge.

  • 6.

    For the mangoes and longan, cut chunks of the mangoes and grill on the pan till you get some caramelisation. Chop it up and set aside. Diced the longan up and set aside. Blitz the pistachios in a food processor till it is quite fine.

  • 7.

    For the cream horns, preheat the oven to 200C. Take the chilled pastry out and roll it into rectangle. Cut 12 identical vertical strips of the dough and wrap them up on the cream horn.

  • 8.

    Place on a tray, brush with an egg wash and bake till it has an even golden brown.

  • 9.

    For the mousse, once it has been set, beat a remaining cream till stiff peaks. Take the mousse out and whisk it till it is smooth and fold the cream mix into the mousse to get smooth mix. Mix in the cooled mangoes and lychee and half of pistachio powder.

  • 10.

    To assemble, once the cream horns have cooled. Put the mousse in a piping bag and pipe the cream into the horns and top with more pistachios. Take the box and fill it with caster sugar and push in each horn so it stands up.

  • 11.

    Decorate the sugar with flowers, pistachios, gold leaf and serve.


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

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