The Great Australian Bake Off

Every ingredient is a good as the next. 


  • Puff pastry

  • 600g plain pastry flour

  • Pinch sea salt flakes

  • 8-12 tbsp water

  • 100g unsalted butter

  • 240g frozen unsalted butter

  • Mussel filling

  • 700g mussels

  • 200ml white wine

  • 2 sprigs parsley

  • 2 shallots, finely chopped

  • 240ml double cream

  • 100g Roquefort cheese

  • 250g baby spinach

  • Light extra virgin olive oil

  • Micro herbs, to garnish

  • Mixed small salad leaves (cresses and herbs), to serve

  • Wild mushroom choux buns filling

  • 500g fresh wild mushrooms, thinly sliced

  • 50g butter unsalted

  • 50g plain flour

  • 500ml milk

  • 120g Montgomery cheddar

  • 2 tsp tarragon, chopped

  • 2 tbsp parsley, chopped

  • 4 garlic cloves, minced

  • 4 tsp truffle oil

  • 6 tbsp porcini powder

  • Sea salt flakes

  • Pepper

  • 1 fresh black truffle, shaved to serve

  • micro herbs (decoration)

  • Choux buns

  • 600ml water

  • 4 pinches sea salt flakes

  • 2 tsp caster sugar

  • 230g unsalted butter

  • 300g plain flour

  • 8 eggs

  • 100ml milk

  • Parmesan cheese, grated


  • Puff pastry:

  • 1.

    Combine flour, salt and butter in food processor and pulse for a few times. Add water

  • 2.

    Roll the dough on a surface. Add half of the frozen butter and fold a 3 times. Repeat again with the other half.

  • 3.

    Wrap it in cling film and put in freezer for 30 minutes. Heat the oven to 200C. Roll the dough and cut it in half.

  • 4.

    Use just 1 half and the other back to the freezer.

  • Vol au vents:

  • 1.

    Roll puff pastry 1 cm-thick and cut out twelve 9cm discs of the pastry. Lightly mark a 7cm circle in the centre. Freeze the Vol au vent for a few minutes. Brush with egg wash. Cook them at 180C for 15-20 min or until golden. When they are cool, remove the centre of the Vol au vent.

  • 2.

    For the mussel filling, clean and wash the mussels in fresh water (discard the broken or open mussels). Heat oil in a large pan and put chopped shallot. Add mussels and white wine with parsley. Put the lid on and cook for a few minutes. Drain, reserving the liquid. Remove meat from shells.

  • 3.

    Sieve cooking liquid into a saucepan, cook over high heat until reduced to a few tablespoons. Add double cream and cook the mix until it gets thick and smooth.

  • 4.

    Add mussels to the sauce. Crumble in the Roquefort and remove from heat. In a separate pan, wilt the spinach in some oil in a frying pan, when soft pat dry the leaves. Put spinach into the Vol au Vent and top with creamy mussel mixture. Put the lid on and brush it with EVO and decorate with herbs.

  • Wild Mushroom choux buns:

  • 1.

    For the choux pastry, preheat oven to 170C. In a small pan put water, salt, sugar and butter, bring to boil. Remove from heat and add flour and mix well with a wooden spoon. Return to low heat, mix well for 45 seconds. Remove from heat and add eggs, one by one, stirring well. Set aside to cool.

  • 2.

    Put choux mixture to a piping bag and pipe balls of pastry on a baking tray. Brush some milk with a pastry brush on top of the choux bun (pushing down the peaks). Sprinkle parmesan on the buns. Bake for 10 minutes or until puffed and golden.

  • 3.

    For the mushroom filling, melt butter in a saucepan until golden brown. Add flour (stir well with wooden spoon). Add milk and mix to combine. Add grated cheddar, salt and pepper. Set aside. In a frying pan heat oil and cook mushrooms for 5-8 minutes or until golden. Lover heat and add garlic, cook 2 min. Remove from heat and stir in tarragon and parsley. Chop the mixture very finely. Add mushroom mixture to cheese sauce and add truffle oil with some grated truffle. Put the mixture in a piping bag. Pipe the mixture into the choux buns. Put cep powder on top of it with some truffle and micro herbs

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