Pumpkin Pie Eclairs: The Great Australian Bake Off companion – BBC Worldwide


Extract from The Great Australian Bake Off Companion (Hachette Australia, November 2016)

Pumpkin Pie Eclairs


For the éclairs

175g unsalted butter, at room temperature

200g whole milk

5g salt

10g sugar

225g cake flour

300g eggs


For the pumpkin mousse

500g Kent pumpkin

320g whipping cream

90g caster sugar

12g gelatine sheets, silver grade

180g egg yolks

120g white sugar

½ teaspoon ground cinnamon

¼ teaspoon freshly grated whole nutmeg

½ teaspoon vanilla paste


For the caramel chocolate décor

250g caramel chocolate melts

10g cocoa butter


For the pepita praline crumb

100g white sugar

20g pepitas


  1. Preheat the oven to 165°C and place a shallow pan at the bottom. Line two baking trays with silicone baking mats. Bring 200ml water, the butter, milk, salt and sugar to the boil. Meanwhile, sift the flour and reserve. When the liquid comes to the boil, remove from the heat and quickly stir in the flour all at once. Return to the heat and continue to cook, stirring continuously for a couple of minutes or until the mixture begins to stick to the bottom of the pot. Put the hot mixture into a stand mixer with a beater attachment and mix for a minute or two to release steam and cool slightly. Gradually add the eggs while mixing on medium speed until smooth and glossy. Add a little more egg if required to reach the correct consistency.
  2. Put the pastry mixture into a large heatproof piping bag fitted with a large round nozzle. Pipe 15cm lengths onto the prepared baking sheets. You should have enough batter for eight per sheet. Using a wet finger, dab any peaks of pastry. Bake for 40 minutes with a little boiling water poured into the preheated pan at the bottom of the oven.
  3. When cooked, remove from the oven and slit each éclair with a bread knife and open out to expose doughy middles. Return to the oven for another 10–15 minutes to completely dry out. Remove and cool on wire racks for 10 minutes then place in the refrigerator until required for assembly.
  4. Preheat the oven to 180°C. To make the pumpkin mousse, remove seeds and skin from the pumpkin and slice into 1cm thick pieces. Arrange the pumpkin on a lightly greased tray and bake for 20—25 minutes or until soft. Meanwhile, whip the cream with the caster sugar until soft peaks form and reserve in the refrigerator. Bloom the gelatine sheets in iced water.
  5. Make a pâte à bombe by whisking the egg yolks and 120g white sugar in a bowl over a hot water bath until thick and frothy. Remove from the heat.
  6. Remove the pumpkin from the oven and blitz with a stick blender. Sieve to obtain 250g puree. Remove the gelatine sheets from the cold water and squeeze out excess water. Mix the gelatine with about 50g puree in a small glass bowl and microwave for 20 seconds to melt the gelatine, then stir.
  7. Whisk the remaining pumpkin, spices and vanilla paste into the pâte à bombe in a stand mixer then add the gelatine mix. Transfer the mixture to a shallow dish to cool quickly in the refrigerator. The mixture should be approx. 20°C. Stir a small amount of reserved whipped cream into the cooled pumpkin mix to loosen then add the remainder, folding through. Be sure to add the cream before the mix sets. Place in the refrigerator to firm up until ready to assemble
  8. For the pepita praline crumb, heat a small saucepan over medium–high heat. Add 10ml water and sugar. Cook to a light caramel, rolling the syrup around the saucepan to ensure it cooks evenly. Add the pepitas and stir. Pour onto a silicone mat to cool. When cool, break up into pieces, put into a heavy plastic bag and smash with a meat mallet to create a coarse crumb. Reserve for assembly.
  9. To make the caramel chocolate décor, place the chocolate melts in a microwave proof bowl and cook at a low power for about 3 minutes or until just melted (approx. 46°C). Allow to cool to about 34°C before proceeding. Mix in the cocoa butter and stir until fully combined. Let cool to 30°C, stir thoroughly and pour into a silicone piping bag.
  10. To assemble the pumpkin pie éclairs, fill a large piping bag fitted with large star nozzle with pumpkin mousse. Fill the éclairs with the pumpkin mousse. Sprinkle pepita praline crumb over the top of the mousse. Finish the éclairs with thin stripes of chocolate.


Auntie Susan’s Lemon Myrtle Cake: The Natural Cook – Matt Stone

The Natural Cook

 Images and recipes from the Natural Cook by Matt Stone (Murdoch Books)

photography by Matt Roper available from 1st August $39.99


Auntie Susan’s Lemon Myrtle Cake

“For as long as I can remember, my Auntie Susan has baked the most amazing cakes. For years I tried to get her to give me a book with all her recipes. Though I’m still waiting for that book, she shares my passion for native foods and has developed this recipe for me. It’s a super simple cake packed with flavour.” (p.30)



155 g (5½ oz/1 cup) macadamia nuts

180 g (6½ oz) butter

150 g (5½ oz) sugar

2 eggs, at room temperature

2 teaspoons baking powder

1 teaspoon bicarbonate of soda (baking soda)

300 g (10½ oz/2 cups) freshly milled flour

185 ml (6 fl oz/¾ cup) buttermilk

2 teaspoons dried lemon myrtle

edible flowers, to decorate (optional)



3 egg whites

210 g (7½ oz) caster (superfine) sugar

210 g (7½ oz) butter

2 teaspoons dried lemon myrtle

Note: Most supermarkets stock lemon myrtle, and it’s a cinch to order online. You can also use lemon myrtle teabags – just remove the leaves from the bag and grind them to a fine consistency. This icing can be used for any cake or muffin. Substitute lemon myrtle with any flavour you like.

Aunty Susans Lemon Myrtle Cake


Preheat the oven to 160˚C (320˚F). Grease a 20 cm (8 in) round cake tin and line the base and side with baking paper.

Spread the macadamia nuts evenly on a baking tray and roast for 12 minutes, or until golden brown, then set aside to cool. Turn the oven up to 170˚C (340˚F).

Using an electric mixer fitted with the paddle attachment, beat the butter until smooth. Add the sugar and cream the two ingredients for 5 minutes, or until light and fluffy. Add 1 egg at a time, making sure the previous one is incorporated before adding the next. Beat for a further 5 minutes.

In a food processor, blitz the macadamia nuts to form a rough breadcrumb consistency. Add the remaining ingredients, except the edible flowers, and the nuts to the butter mixture and beat until smooth. Pour into the cake tin and bake for 40–45 minutes, or until lightly golden. Gently press on the top of the cake – if it bounces back, it’s ready. Remove from the oven and let it cool for 10 minutes before turning out onto a wire rack to cool further.

To make the icing, fill a medium saucepan one-third full of water and place over medium heat. Bring to a light simmer. Put the egg whites and sugar into a stainless steel bowl. Using a whisk, briefly mix until the sugar has been incorporated. Place the bowl over the simmering water to create a double boiler and, stirring constantly, heat the mixture until the sugar has dissolved.

Using an electric mixer or hand-held electric beaters, whisk the egg mixture at high speed for 10–12 minutes; it will become white, glossy and thick. Keep whisking until the mixture is cool.

Switch to a paddle attachment if you have one, then mix on medium speed, adding the butter in four batches. Beat until thick and creamy, then add the lemon myrtle and stir until combined. Spatula onto the cake with enthusiasm and decorate with edible flowers, if using.

Coconut, Raspberry & Chocolate Tarts: Chocolate – Kirsten Tibballs

Chocolate - Cover

Images and recipes from Chocolate by Kirsten Tibballs (Murdoch Books) RRP $49.99 available now in all good bookstores and online.

Coconut, Raspberry  & Chocolate Tarts

MAKES: 8  Difficulty: Easy

If you want to simplify this recipe you can replace the made raspberry jelly with a good-quality store bought raspberry or berry jam.



Coconut, Rasberyy, and Chocolate Tart


90 g (31/4 oz) unsalted butter

60 g (21/4 oz/1/2 cup) icing (confectioners’) sugar

15 g (1/2 oz) almond meal

20 g (3/4 oz) desiccated (shredded) coconut

30 g (1 oz/about 1/2) whole egg

160 g (51/2 oz) plain (all-purpose) flour, plus extra for dusting

1/4 teaspoon baking powder

1/4 teaspoon salt


Coconut shortbread pastry

In an electric mixer with a paddle attachment, beat the butter on medium speed until it is a thick, smooth paste. Sift in the icing sugar then add the almond meal, desiccated coconut and the egg and mix to combine. Add the flour, baking powder and salt and mix to combine until it comes together. Wrap in plastic wrap and place it in the refrigerator to rest for 1 hour, until firm.

Preheat the oven to 160°C (315°F). Place eight individual 8 cm (31/4 inch) tart rings on a baking tray lined with baking paper.

Roll out the dough on a lightly dusted work surface to a thickness of 3 mm (1/8 inch) then line each tart ring with the rolled pastry. Place a large paper case in each tart ring and fill with uncooked rice. Blind bake for approximately 6 minutes, then remove the rice and paper case and bake the tarts for a further 6 minutes or until light golden brown. You can freeze them, baking them as needed. Remove the tarts from the oven, allow to cool and then remove the tart rings. The baked tarts can be made up to 3 days in advance and stored in an airtight container at room temperature.

180 g (61/2 oz) good-quality dark chocolate, coarsely chopped

50 ml (13/4 fl oz) cream (35% fat) (a)

70 ml (21/4 fl oz) coconut cream

1/2 teaspoon vanilla bean paste

160 ml (51/4 fl oz) cream (35% fat) (b)



Chocolate mousse

Put the chocolate in a bowl. Put the cream (a), coconut cream and vanilla bean paste in a saucepan over medium heat and bring to the boil. Pour the hot mixture over the chocolate, whisking by hand until the chocolate is melted and completely combined with the cream, creating a ganache. Place the cream (b) in a chilled bowl and whisk to a semi-whipped consistency. Immediately and gently fold the semi-whipped cream through the ganache by hand until combined.



4 g (1⁄8 oz) gold-strength gelatine sheets or 6 g (3⁄16 oz) powdered gelatine

110 g (33/4 oz) frozen raspberries

80 g (23/4 oz) caster (superfine) sugar


Raspberry jelly

Soak the gelatine sheets in a bowl of iced water and, once pliable, gently squeeze the sheets to remove any excess water. Set the sheets aside and leave at room temperature. If using the powder, sprinkle it over a bowl containing 30 ml (1 fl oz/11/2 tablespoons) cold water. Leave at room temperature until needed.

Combine the frozen raspberries with the sugar in a saucepan over medium heat. Cook until the sugar is dissolved and the mixture comes to a gentle boil. Remove from the heat and add the gelatine, stirring until it is dissolved and combined.

Dutch-process cocoa powder, for dusting

shaved coconut, for garnishing

fresh raspberries, for garnishing



Evenly divide the raspberry jelly into the base of each cooled tart. Spoon in the prepared chocolate mousse on top of the raspberry jelly to fill the tarts. Create a rough texture on the surface of the tart. Dust each tart with cocoa powder and garnish with shaved coconut and fresh raspberries. Eat immediately or store in the refrigerator for up to 24 hours.

White Chocolate Butterfly Cakes – Anneka Manning – BakeClass

BakeClass Cover_Jacket

Bakeclass- Anneka Manning – Murdoch Books

Today I made White Chocolate Butterfly Cakes – we tasted some for afternoon tea and the others will be frozen

(before cutting and filling) for next weekend when we have a few visitors arriving.

These are my favourite cup cakes – until I made these today I didn’t realise the flavour was from the melted white chocolate ads so much flavour -I  thought it was just from the vanilla.

Cut off the top – add a dollop of thickened cream or cream fraiche and some berry jam then add the “wings” – dust with icing sugar.

white chocolate butterfly cake 001

Little Coconut Cakes – David Herbert’s Best Home Cooking – David Herbert

David Herbert's Best Home Cooking

Recipe from David Herbert’s Best Home Cooking by David Herbert with photography by Brent Parker Jones, published by Lantern rrp$39.99

Little coconut cakes

Makes 12


Little Coconut Cakes


“This is another simple recipe, with the appealing combination of lime and coconut. The dry and wet ingredients are simply mixed together and poured into paper cases for baking. The whipped cream topping is delicious, but optional.


2 cups (300 g) self-raising flour 1 teaspoon baking powder

²⁄³ cup (150 g) caster sugar pinch of salt

finely grated zest and juice of 2 limes ²⁄³ cup (50 g) desiccated coconut

1 free-range egg

¾ cup (185 ml) coconut milk 100 ml sunflower oil

2–3 tablespoons flaked coconut, plus extra to garnish (optional)

whipped double cream, to serve (optional)

  • Preheat the oven to 200°C (180°C). Grease a 12-hole muffin tin or line with paper


  • Sift the flour, baking powder, sugar and salt into a large bowl, then stir in the lime zest and desiccated coconut.


  • Beat together the egg, coconut milk, oil and lime juice and pour this into the dry ingr Stir until just combined.


  • Spoon the batter evenly into the muffin holes, to about two-thirds full, and sprinkle with a pinch or two of flaked Bake for 20 minutes or until well risen and golden. Leave to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

If you like, top each cake with a dollop of whipped cream and a sprinkling of flaked coconut.” pp260-261



My Effort:

This was as easy and delicious as David says it is.

Little Coconut Cakes

                  Little Coconut Cakes




Lemon Curd Soufflé Tartlets – Apple Blossom Pie Memories Of An Australian Country Kitchen – Kate McGhie



Apple Blossom Pie cover


“Lemon Curd Soufflé Tartlets


These are lovely served barely warm dusted lightly with icing sugar.


Start to finish : about 1 1/4 hours makes : 12


Lemon Curd Souffle Tartlets Recipes and Images from Apple Blossom Pie by Kate McGhie (Murdoch Books).

Lemon Curd Souffle Tartlets
Recipes and Images from Apple Blossom Pie by Kate McGhie (Murdoch Books).



13/4 cups (260 g/91/4 oz) plain (all-purpose) flour

1/2 teaspoon salt flakes

2 tablespoons caster (superfine) sugar

100 g (31/2 oz) cold butter, diced

1 large free-range egg yolk

2 tablespoons iced water


Lemon curd

4 large free-range eggs

1 cup (220 g/73/4 oz) caster (superfine) sugar

1/3 cup (80 ml/21/2 fl oz) lemon juice

1 tablespoon grated lemon zest

125 g (41/2 oz) cold butter, diced

pinch of salt



4 large free-range egg whites

pinch of salt

1/4 cup (55 g/2 oz) caster (superfine) sugar



Put the flour, salt and sugar in a food processor. Add the butter and pulse process until the mixture is a coarse knobby meal. Add the yolk and water and process until the mixture forms a clump. Tip the dough out onto the bench and pat into a disc shape. Cover with plastic wrap and refrigerate for 30 minutes.


Preheat the oven to 180°C (350°F) (fan-forced 160°C/315°F).


Roll the dough out and line 12 tartlet moulds about 6 cm (21/2 in) in diameter and prick the bottom with a fork. Put the pastry cases in the freezer for 5 minutes, and then bake for 15–20 minutes or until the pastry is golden and almost cooked through. Cool.


To make the curd, whisk the eggs, sugar, lemon juice and zest in a stainless steel or glass bowl. Place the bowl over a large pan of gently simmering water. Whisk in the diced butter adding a few pieces at a time with the salt. Keep whisking for about 8 minutes or until the curd has become thick and creamy and coats the back of a spoon. Remove the bowl from the pan of water and whisk briskly to take as much heat from the mixture as quickly as you can. Set the curd aside to cool completely, stirring occasionally. The curd will continue to thicken as it cools. Press plastic wrap lightly on to the surface and refrigerate until required.


Increase the oven temperature to 200°C (400°F) (fan-forced 180°C/350°F). Whisk the egg whites and salt in the bowl of an electric mixer and when they start to foam sprinkle in the sugar. Continue whisking until firm but not dry peaks form. Put a teaspoonful of curd in the bottom of each pastry shell. Gently fold half of the egg whites into the remaining lemon curd and then fold in the remaining whites. Spoon the mixture on top of the lemon curd in the pastry shells. Bake for about 12 minutes, or until the filling is puffed, golden and set.


and a bit more :

To get ahead, the curd and the pastry shells can be made in advance leaving just the meringue to be made at the last minute. Once they cool they start to sink a little.”


Chewy Chocolate Chip Cookies – David Herbert’s Best Home Cooking – David Herbert

I made these delicious and simple to make cookies/biscuits as a snack to refuel the engines of the hard workers making daughter’s new house ready to move into (the workers – husband, daughter and myself)  🙂  There is a fence to keep the Dempsey Dog in – needed  immediately, some bricks to the front door (to stop the sand and grit getting in until the gardens are established, painting, sweeping, mopping… packing, unpacking….), a busy week ahead! A cup of coffee and a Chewy Chocolate Chip Cookie  –  are just what is needed to keep us going. (These are meant to last 5 days in an airtight container – but I think that is wrong   – I think 2 days at the most!!) In fact I might just need to try one now.


Chewy Choc Chip Cookies

David Herbert’s Best Home Cooking – David Herbert, Lantern. Penguin Aust.