The Great Australian Bake Off

A delightful snack just waiting to be eaten. 


  • Chounuts

  • 2 cups water

  • 225g unsalted butter

  • 1 tsp salt

  • 2 tsp caster sugar

  • 2 cups plain flour

  • 8 eggs

  • 1 egg, for egg wash

  • Passionfruit curd

  • 20 fresh passionfruit (1 cup of juice)

  • 3 tbsp lemon juice

  • 1 cup caster sugar

  • Pinch salt

  • 4 tbsp cornflour

  • 8 egg yolks

  • 115g unsalted butter, cut into small cubes

  • Crème patissiere

  • 675 ml milk

  • 3 tsp vanilla extract

  • 285g caster sugar

  • 60g cornflour

  • 3 eggs

  • 3 egg yolks

  • 1 tsp apple brandy

  • Chantilly cream

  • 250ml pouring cream

  • 25g pure icing sugar

  • 1 tsp vanilla extract

  • 1 tsp calvados apple brandy

  • Chocolate ganache

  • 200g white chocolate

  • 5 tbsp pouring cream

  • Yellow colour

  • Italian meringue

  • 2 egg whites

  • Pinch salt

  • 100g caster sugar

  • 100ml water

  • Pinch cream of tartar

  • 1/3 cup freeze dried raspberry


  • 1.

    Preheat oven 190C.

  • 2.

    For the choux pastry, combine water in saucepan with butter, sugar and salt on high heat. Melt butter. Boil for 3 seconds. Add flour and first mix gently then faster. Medium/high heat and mix till the dough is not sticking. Transfer to a mixing bowl.

  • 3.

    Beating continuously slowly add the eggs. Mix well. Pipe the chounuts. Bake for 25-30 min.

  • 4.

    For the passionfruit compote, spoon passionfruit pulp into sieve placed over a bowl. Pour juice into a saucepan. Add lemon juice, sugar, salt and cornflour. Bring it to simmer. Add yolks and whisk very well.

  • 5.

    When they are combined remove from the heat. Add butter slowly and keep whisking. Sift it and leave it on the side.

  • 6.

    For the Chantilly cream, mix sugar and cornflour. Add eggs. Bring milk and vanilla to boil in a pan. Put half hot milk in the egg mix and whisk very well. Move the mixture into the pan. Cook on medium heat for 5 min (until thick). Cook an extra 1-2 min. Press through a sieve placed over a bowl.

  • 7.

    For the glaze, chop small pieces of chocolate and put them in a bowl. Pour hot cream over the chocolate. (add more hot cream if needed). Add a bit of yellow colour and stir.

  • 8.

    Dip the chounuts into this glaze. Wait until it’s set and add the Italian meringue.

  • 9.

    For the Italian meringue, put in a bowl egg white, cream of tartar and salt. Put sugar, water on high hear till sugar has dissolved.

  • 10.

    Reduce heat to medium and brush down sides of pan with a wet pastry brush. Cook it until the syrup will reach 115°C (10-15 min).

  • 11.

    Whip the egg whites till soft peaks form. Bring syrup to 121C. Increase speed to high and pour syrup into meringue. Beat at medium speed till you get the meringue thick and glossy (10-15 min).

  • 12.

    Transfer meringue into piping bag with 1 cm piping tip. Pipe small amount of meringue onto the chounuts. Between the meringue drizzle some passion fruit cream. Top it up with freeze dried raspberry

  • 13.

    Fill the chounuts and serve immediately.


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

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