The Great Australian Bake Off

Mix it up in your kitchen with this chounut hybrid. 


  • Choux pastry

  • 190ml water

  • 190ml milk

  • 140g unsalted butter

  • 2 tsp caster sugar

  • 1/2 tsp table salt

  • 260g plain flour

  • 5 eggs

  • Vanilla crème patisserie

  • 500ml milk

  • 3 tsp vanilla bean paste

  • 6 egg yolks

  • 4 tbsp cornflour

  • 6 tbsp caster sugar

  • 4 tbsp unsalted butter, room temp

  • Raspberry curd

  • 226g caster sugar

  • 8 egg yolks

  • 140g unsalted butter, room temp

  • Zest of 1 lemon

  • 65ml lemon juice

  • 1/4 tsp table salt

  • 250g fresh raspberries, pureed and sieved

  • Raspberry glaze

  • 170g fresh raspberries, pureed and sieved

  • 1 tbsp lemon juice

  • 3 tbsp water

  • 2 tbsp caster sugar

  • 1/2 tsp vanilla extract

  • 1 1/2 cups soft icing sugar

  • Decoration

  • Apricot jam

  • Fresh raspberries

  • Gold dust

  • White spirit, for decoration


  • 1.

    Sift flour and add to the milk mix and cook for about 30sec-1 min or until the dough starts to come away from the sides.

  • 2.

    Place cooked dough into the bowl of an electric mixer with a paddle attachment. Mix on low to cool off the dough slightly. When dough has cooled, start to add in the eggs one at a time till you have a nice silky-smooth dough.

  • 3.

    For the vanilla crème patisserie, place milk and vanilla in a med saucepan and bring to a simmer. In a bowl whisk yolks, sugar, and cornstarch together. Slowly pour 1/3 of the hot milk into the egg mix and whisk briefly.

  • 4.

    Once tempered add in the rest of the milk and whisk. Add the whole lot back into the saucepan and place on med heat. Cook and whisk until thickened.

  • 5.

    Once thick pour into a bowl with a strainer over it and 4 tbs butter in the bottom of the bowl. Push through crème over the butter and stir together.

  • 6.

    Place a sheet of cling film over the top of the crème so it doesn’t form a skin and refrigerate.

  • 7.

    For the raspberry curd, puree raspberries and strain through seeds. In a saucepan whisk sugar, zest, yolk, lemon juice, and salt.

  • 8.

    Place on med heat and add the butter till melted and thick enough to coat the back of a spoon. (about 5 mins) making sure not to boil. Fold into the curd and place cling wrap onto of the curd. Chill in refrigerator.

  • 9.

    For the raspberry glaze, puree raspberries and strain through seeds. In a saucepan add raspberry puree, lemon juice, water, and sugar. Cook for 2 mins. 

  • 10.

    Take off the heat and stir in the vanilla. Use 1/4 cup of mix and 1/2 cup icing sugar and whisk. Add another 1/2 cup icing sugar and mix. Keep adding icing sugar until desired consistency.

  • 11.

    To make the chounuts, using a large French star tip 6B fill a piping bag with the cooked pastry. On a baking tray pipe swirls of pastry in a ring shape. If there are peaks on the dough, wet your finger and dab them down. Pipe 6 per tray and bake in a 200C oven for 25mins switching trays halfway. 

  • 12.

    Meanwhile, make the glaze and set aside. When the chounuts are cooled poke 6 small holes around the base. Setup two piping bags each with a filling tip 230.

  • 13.

    Place whisked crème pat in one bag and raspberry curd in another. Fill the choux holes with alternating fillings. Dip the top half into the raspberry glaze.

  • 14.

    Mix the gold dust with white spirit to make a gold liquid and with a small paint brush dip and then splatter on one side of each doughnut.

  • 15.

    Finish with a fresh raspberry glazed in apricot jam.


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

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