The Great Australian Bake Off

The lime and blueberry bring a fruitfulness to this recipe. 


  • Kaffir lime custard

  • 300ml milk

  • 250ml thickened cream

  • 15-20 fresh kaffir lime leaves

  • 50g caster sugar

  • 40g cornflour

  • 1 tsp table salt

  • 80g egg yolks (about 4 eggs)

  • Rough puff pastry

  • 125g cake flour

  • 125g bread flour

  • 1 tsp table salt

  • 50g unsalted (softened)

  • 150g unsalted butter, cubed

  • 1/2 cup chilled water

  • Decoration

  • 250g white chocolate

  • 1 1/2 cups shredded coconut

  • Fresh blueberries

  • Freeze dried blueberry powder

  • 3 tbsp turbinado sugar

  • 50g unsalted butter, melted


  • 1.

    For the kaffir lime custard, bring the milk and cream to a gentle simmer in a saucepan. Steep the kaffir Lime leaves in the warmed milk for 30 minutes.

  • 2.

    After 30 minutes in a separate bowl whisk together salt, sugar, cornflour and egg yolks until everything is whisked together. Bring the milk to a simmer.

  • 3.

    Temper the egg yolk mixture and then add all the milk mixture. Whisk together and pour back in to the saucepan and cook over a low heat until the custard thickens. Pour through a sieve into a shallow tray and cover with cling film. Chill until needed.

  • 4.

    For the rough puff pastry, cube the 150g of butter and chill in the freezer. Sift the flours and salt into a bowl of food processor and pulse once to combine.

  • 5.

    Add the softened butter to the flour and pulse until the butter coats the sugar. Add in the cubed butter and pulse twice only.

  • 6.

    Turn out the mixture on the work surface and make a well in the centre. Add a few table spoons of ice cold water an begin to bring the dough together. Add more water as needed. Chill the dough for 5 mins in the freezer. Roll the dough out into a long rectangle.

  • 7.

    Make a letter turn along the long edge of the dough. Then roll up the dough from the short end to the other short end like a scroll. Press down in to a rectangle and chill for 30 mins. Repeat the lamination once more and then it chill for 15min.

  • 8.

    Roll out the dough into a large rectangle 4mm thick. Cut 1 inch strips and roll on to the cream horn mould. Preheat oven to 200°C. Bake the cream horns for 15 mins.

  • 9.

    To assemble, pop the custard into a piping bag fitted with a star nozzle. Melt 150g of the white chocolate and dip the tops of the cream horns and then immediately dip in toasted coconut.

  • 10.

    Melt the remaining chocolate and colour/flavour with the blueberry powder. Put this into another piping bag fitted with a number 2 round nozzle and drizzle over the cream horns in a wide zig zag. Chill in the fridge until the chocolate sets.

  • 11.

    Pipe the custard into the cream horns and a pop a fresh blueberry on top. Serve on a pretty plate.


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

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