The Great Australian Bake Off

Fantastic with your favourite cup of tea. 


  • Custard cream cheese filling

  • 300ml milk

  • 3 egg yolks

  • 80ml caster sugar

  • 50ml cornflour

  • 1 vanilla bean, split and seeds scraped

  • 100g cream cheese, softened

  • Strawberry coulis

  • 450g ripe strawberries

  • 75g caster sugar

  • 15ml lemon juice

  • Cream horn shells (puff pastry)

  • 250g plain flour

  • 250g chilled butter, cut into small cubes

  • 20ml caster sugar

  • 150ml chilled water

  • 5g sea salt flakes

  • 50g pistachios, finely chopped

  • 100g dark chocolate


  • 1.

    For the filling, bring the milk, half the sugar and vanilla pod/seeds to a simmer in a saucepan, remove pod

  • 2.

    Whisk together the yolks, remaining sugar and cornflour.

  • 3.

    Slowly pour the hot milk into the yolk mixture, stirring all the time to prevent curdling. Return to a low heat in the pan, whisking until thickened. Whisk in the softened cream cheese and cook for about a minute until thick. Place into a cooled dish to cool. Cover with cling film to prevent a skin forming.

  • 4.

    For the puff pastry, preheat oven to 190C. In a food processor, pulse together the flour, sugar, salt and butter until butter is broken into small flecks. Add most of the water, pulsing until the dough comes together (non-sticky).

  • 5.

    Turn dough onto floured surface, and shape into a smooth ball. Shape into a neat rectangle, clingwrap in place in fridge to rest (10-20 minutes). Roll dough out in one direction. Fold over in thirds (to the middle), crimp edges. Rotate 90 degrees. Repeat folding and rolling at least 3 more times. If dough starts to contract, place in fridge to rest for a few minutes.

  • 6.

    Roll dough out to desired thickness. Cut 1” strips (x 12). Using a pastry brush, wet the edges of the strip with some water, then roll strip over conical mould, then place onto baking sheet. Repeat for all 12 strips. Bake for about 10 minutes or until the desire golden colour is achieved.

  • 7.

    For the coulis, puree strawberries (hulled) – press through sieve into small saucepan to remove seeds

  • 8.

    Add sugar and lemon, bring to a boil.

  • 9.

    Reduce to simmer, then simmer for 10-15 minutes (skimming foam off top). Set aside to cool, then put into syringe fitted with long needle.

  • 10.

    For assembly, dip the edge (opening) of each horn in melted chocolate, then dip into pistachios – set aside to cool. Pipe cream cheese custard into each horn, filling just to the brim.

  • 11.

    Using syringe, pipe a line of strawberry coulis along the middle of each horn, pulling out whilst filling.

  • 12.

    Finish the horn by piping a neat star on the top of each horn, then serve.


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

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