The Great Australian Bake Off

The creamy blend of macadamia and vanilla will bring nothing but enjoyment to your dessert eating experience.


  • Horns

  • 600g plain flour

  • Pinch salt

  • 8-12 tbsp water

  • 100g unsalted butter

  • 240g frozen unsalted butter

  • 2 eggs

  • 150g white chocolate, decoration

  • Milk mousse

  • 175g milk

  • 175g pure cream

  • 2 tsp vanilla essence

  • 115g caster sugar

  • 1.5g guar gum

  • 30g gelatine powder

  • 550g thickened cream

  • Macadamia flakes

  • 600g macadamia

  • 800ml milk

  • 24g gellan gum (for 800ml milk)

  • 150g caster sugar

  • Honey gel

  • 100g mead

  • 185g honey

  • 6 lavender buds

  • 24g iota carrageenan

  • 375 ml water

  • Macadamia praline

  • 40ml water

  • 200g cane sugar

  • 240g macadamia nuts

  • 60g maltodextrin

  • 40g yogurt powder

  • 10g salt


  • 1.

    For the horns, place flour, salt and butter in food processor and pulse for a few times. Add water. Roll the dough on a surface. Add half of the frozen butter and fold a 3 times. Repeat again with the other half.

  • 2.

    Wrap it in cling film and put in freezer for 30 min. Heat the oven to 200C. Roll the dough and cut it in half. Use just 1 half and the other back to the freezer. Roll it (4mm thick) and cut long strips. Make the horns.

  • 3.

    Freeze the horns for a few minutes. Egg wash them. Cook them at 200C for 15-20 minutes or until golden.

  • 4.

    For the milk mousse, combine milk, vanilla and cream. Take 1 cup of this mix (warm) and mix gelatine.

  • 5.

    Mix very well and strain it. Mix sugar and guar gum and mix them with the wet ingredients.

  • 6.

    Use a hand blender to puree it (for a few minutes). Semi-whip the cream and add it to the other mix. Put the ready milk mousse in a piping bag.

  • 7.

    For the macadamia cream, roast the macadamia and put them in the hot milk and leave them in infusion for 20-30 minutes. Remove the nuts and add the gellan gum and bring to 85C. Leave in the freezer to set. Purée until smooth.

  • 8.

    For the honey gel, put honey, water and mead on a low heat and add the lavender buds. Leave them for 10-15 min and drain them. Add the Iota to the hot liquid and bring to 80°C. Set in the fridge

  • 9.

    For the praline, place water in a pan with sugar. Heat to 160C (no stirring). Take it out from the heat and add macadamia. Pour it into a paper-lined tray.

  • 10.

    When cold break them and put them in a food processor. Add maltodextrin, yogurt powder and salt.

  • 11.

    To assemble, put the gel on the bottom of the horn. Fill it with cream. And dip the end in the praline powder.


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

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