Episode 8 : The Great Australian Bake Off – It’s a Garden party Grand Final!


So it came down to this the final three, Jonathan, Nancy and Me!

This has to be one of my all time favourite pictures, our last bake, the last technical and signature bake are all done and dusted. Im sure I have mentioned this many time especially with all the early morning interviews, I was very to proud to be standing next to Jonathan and Nancy they are both wonderful bakers and inspiring so much so that even I have now recently purchased a decorators spray gun and one of these days I will learn how to use it.

I furthermore have to let everyone know how grateful I am for ALL the wonderful comments and feedback I have appreciated on facebook and via this blog, I have enjoyed reading and almost replying to each and everyone of them and if I haven’t yet I will get to it. I have enjoyed the questions even the lovely quirky ones but most of all just reading that the show has inspired so many of you to try baking has been the best news of all.

A BIG Huge HUGGY thank you to you ALL.

Signature Bake: Choc-Cherry Coconut Gateau



The dreaded Technical Bake – La Religions or The Nuns


The Show Stopper – Petit Fours


Toffee Cream Choux


Toffee Cream Choux Makes 18 For the pastry
  • 1 cup plain flour
  • 100g unsalted butter
  • 1 teaspoon salt
  • 250ml cold water
  • 3 free-range eggs plus 1 additional egg yolk
  • 1 free-range egg, beaten, for the egg wash
For the custard cream
  • 1¼ cups milk
  • ½ teaspoon vanilla extract
  • ½ cup caster sugar
  • ⅓ cup plain flour, sifted
  • 3 free-range eggs plus 1 additional egg yolk
  • 1 teaspoon butter
  • 20g white chocolate
For the toffee
  • 150g a1 sugar
  • 20ml water
  • 1 tablespoon glucose syrup
To decorate
  • 24 small fondant flowers or butterflies
  • 2 baking trays, greased
  • silicone sheet

Preparation Method

Preheat the oven to 190°C. Sift the flour into a bowl. Put the butter, salt and water in a heavy-based pan and bring to the boil over a medium heat. As the water comes to the boil, remove from the heat and dump in the flour in one go. Immediately stir briskly with a wooden spoon until the flour and liquid are evenly combined.

Place the pan back on a lower heat. Beat continuously for a minute until you have a coherent mass that comes away easily from the side. Remove from the heat and leave to cool for about 3 minutes. (If you add the eggs immediately, the mixture may curdle.)

Beat the first 3 eggs into the mixture, one at a time, making sure each egg is completely incorporated before adding the next. The mixture should be smooth and glossy. If it is too stiff, trickle in some of the additional egg yolk, beating well.

Leave to cool to room temperature. Fit a piping bag with an 18mm round nozzle and fill with the choux mixture. On a greased baking tray pipe 9 balls around the size of a walnut. Repeat with a second tray. Press the tops down with a wet finger. Brush the tops with egg wash. Bake for 15 minutes at 190°C, then lower the temperature to 160°C for a further 10 minutes until golden brown and puffy. Remove from the oven and make a small slit in the base of each ball. Turn off the oven. Return to the oven to dry out completely.

To make the custard cream, place the milk and vanilla extract in a medium saucepan and gently heat through. Combine the sugar, flour, eggs and yolk in the bowl of a freestanding electric mixer, and beat well until light and fluffy. Reduce the speed and add the warm milk in a steady stream. Once the milk has been added, return the mixture to the pan and whisk over medium heat until the sauce thickens. Remove from the heat and immediately whisk in the butter and white chocolate. Cool.

To make the toffee, combine the sugar and water in a small pan and bring to the boil. Add the glucose and lower the heat. Cook until the mixture is a warm caramel colour.

When ready to assemble, pipe a little custard cream through the base slit of each choux ball. Carefully dip each ball into the hot toffee and allow to set on a silicone sheet. Garnish while still sticky with a small fondant flower or butterfly.


So here we are at the end, I hope you have all loved watching the show and fingers crossed there will be a season two for us all to enjoy. It might be your recipe in the book next.


Its been wonderful to share this whole experience with Steve, Sarah-Jane, Bliss, Brendan, Julie, Mark, Monique, Jonathan and Congratulations to Nancy.  To ALL the crew that worked on The Great Australian Bake Off I would like to extend the warmest thank you for making us all feel special and being by our side through all our ups and downs, your happy smiles gave us the energy we needed every morning. Thank you All.








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