The Great Australian Bake Off

Apple and hazelnut? It must be Christmas! 


  • Choux pastry

  • 150ml milk

  • 150ml water

  • 150g unsalted butter, diced

  • Pinch sea salt flakes

  • 10g caster sugar

  • 200g bread flour

  • 6 eggs (300g eggs)

  • Crème patissiere

  • 250ml milk

  • 25g caster sugar

  • 3 egg yolks

  • 25g caster sugar

  • Pinch sea salt flakes

  • 10g plain flour

  • 10g cornflour

  • 4 Granny Smith apples

  • 1 vanilla bean

  • 30g unsalted butter

  • 30g caster sugar

  • Chantilly cream

  • 400ml whipping cream

  • 50g icing sugar mixture

  • Hazelnut praline

  • 100g hazelnuts

  • 200g caster sugar

  • 50ml water

  • 1 tsp lemon juice

  • Glaze

  • 90g unsalted butter

  • 315g pure icing sugar

  • 1 tsp vanilla bean extract

  • 80ml hot water

  • 200g icing sugar mixture

  • 1 egg white

  • Lemon juice


  • 1.

    Preheat oven to 180°C.

  • 2.

    For the choux pastry, combine milk and water in saucepan and stir in sugar, salt and butter until melted, allow to boil for 2-3 seconds. Remove from heat and add flour all at once, mix until all comes together and place back on heat until mixture doesn’t stick to pan.

  • 3.

    Place batter in stand mixer with paddle and beat on low for 1 minute, then add half egg, then remaining egg until batter is at the right consistency, then pipe.

  • 4.

    Pipe into 14 round choux circles and place into oven for approximately 45 minutes.

  • 5.

    For the crème pat, combine egg yolks, sugar and salt and whisk until combined and then add flours, set aside.

  • 6.

    Bring milk and 25g sugar to just before boil take some and add it to the egg mixture, whisk it in and then add all egg mixture to milk, stir on heat until thickens and then place on plate, cover with glad-wrap and into fridge

  • 7.

    For the apples, peel apples and dice, add butter, sugar and vanilla to fry pan and combine on heat, then add apples to caramelize, once complete set aside to cool.

  • 8.

    For the hazelnut praline, toast hazelnuts in fry pan, then dissolve water and sugar and bring to boil, bring to 120°C, then add nuts and bring to 150°C, then set on silicon mat until set and then break up.

  • 9.

    For the Chantilly cream, whisk cream to soft peaks and whisk in icing sugar until combined.

  • 10.

    For the filling, combine crème pat and cream, then mix through apple and place in piping back ready to assemble.

  • 11.

    Cut and fill, cut choux in half and fill with apple cream, place top back on and set to wire rack for glaze.

  • 12.

    Glaze, whisk together melted butter, sugar, vanilla and hot water; whisk in additional teaspoon of water at a time if needed to give glaze a thin, light consistency.

  • 13.

    Pour glaze over chounuts, sprinkle hazelnut praline over chounut.

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