The Great Australian Bake Off

Choux pastry with a sweet passionfruit filling - what's not to love!


  • Choux

  • 375ml water

  • ½ tsp salt

  • 165g unsalted butter

  • 300g plain flour

  • 6 eggs

  • Egg Wash

  • 1 egg

  • Passionfruit Filling

  • 250ml strained passionfruit juice (approx 25 passionfruit)

  • 180g caster sugar

  • 8 egg yolks

  • 3 tsp powdered gelatine

  • 300ml milk

  • 200ml thickened cream

  • To Decorate

  • 400g white chocolate


  • For Passionfruit Filling:

  • 1.

    Start by making the passionfruit filling. Strain passionfruits to get 250ml juice. Mix juice, sugar and egg yolks in a bowl. In a small bowl mix gelatine with 60ml of the milk. Heat the remaining milk in a small saucepan until it reaches the boil.

  • 2.

    Slowly drizzle hot milk into passionfruit mix and then stand bowl over a pan of simmering water. Stir until thickened. Mix in gelatine mix, strain, cover with plastic wrap and refrigerate to set. Now turn your attention to the choux below. Once nearly set, whip cream to soft peaks and gently fold into passionfruit mix. Fill éclairs.

  • For Choux:

  • 1.

    In a medium saucepan place water, salt and butter. Heat to melt butter and bring mix to a boil. Add the flour in one go and beat with wooden spoon until a dough forms.

  • 2.

    Allow to cool slightly then beat in eggs, one at a time. Pipe éclair shapes onto a paper lined tray. Beat egg, strain through fine sieve then brush tops of éclairs with egg. Bake for 30 minutes at 200 degrees celsius. While baking complete step below.

  • To Finish:

  • 1.

    Melt white chocolate and coat the tops with chocolate.

Nutritional information

Nutritional analysis per serving (22 servings)

  • Energy 309kj
  • Fat Total 18g
  • Saturated Fat 10g
  • Protein 5g
  • Carbohydrate 30g
  • Sugar 20g
  • Sodium 155mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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