Emelia Jackson

Emelia Jackson based in Templestowe,

was born during the year of 1989 (no
official date and month confirmed).
Since she was a little girl she was
always in the kitchen, always helping
with stuff around cakes and deserts.
But at the age of 14 Jackson had a very
serious injury after being struck by a car
while catching a tram. After years of rehabilitation, during which time she missed a year of
secondary school, her mother stated that the accident changed her personality to make her
more driven toward her goals. Jackson went to Siena College in Camberwell. She completed
a Bachelor of Psychology & Management at Monash University.
In 2016, Jackson went on MasterChef and was known for
her classic French treats like eclairs, choux buns and
macaroons. She came 3rd that season. But she also
makes so beautiful cakes. Jackson was offered the
opportunity to come back to MasterChef and try to win
with 23 other contestants who were already on a
previous season of MasterChef to
come back to win. Throughout that
season she made some amazing
dishes like Beef short rib with pepper and onion, Wessex saddleback
pork with turnips, muntries and trio of sauces and smoked chocolate
with smoked salt macadamia ice cream, Just to name a few.
Her current jobs are Marketing co-ordinator and pastrycook. She has
done promotional videos with brands such as Deliveroo {free birthday
cake.} Queens {making choux buns with their ingredient} and more.
She recently had her first child after announcing her pregnancy to the
public when she did a mystery box challenge for the current chefs on
MasterChef. She also has her own FINANCIER PREMIX Business which
is currently sold out on her website. She also sells her cakes which will
be on your door each Friday. She also has classes for her fans or other bakers who want to
get better at their skills but is currently off due to the Covid-19 situation in Victoria.
She says on her website she loves to make cakes and
always voluntaries to make cakes for her family and
friends birthdays. She is extremely fortunate to have
grown up around some passionate home cooks who
always encouraged me to express myself in the kitchen.
Ingredients list for Mrs Rundle
175g unsalted butter

225g water

5g salt

105g caster sugar

230g plain flour

8 eggs

50g of vanilla extract

125g thickened cream

125g double cream

60g cornflour
Ingredients
Choux
100g unsalted butter

225g water

5g salt

5g caster sugar

180g plain flour

265g whole eggs

1 tsp Organic Vanilla Extract 50ml

Sablage
50g caster sugar

50g unsalted butter

50g plain flour

1 tsp Organic Vanilla Extract 50ml

Vanilla Crème Diplomate

250g full cream milk

50g caster sugar

2 egg yolks

3 tablespoons cornflour

25g butter

1 tablespoon Queens Vanilla Bean Paste 140g

125g thickened cream

125g double cream

Steps

For the sablage:

Mix all of the ingredients together to a paste like consistency. Roll between two sheets of baking
paper until ¼ cm thick. Set in the freezer until ready to use

HACK 1: Adding the step of a sablage gives a professional finish on your choux buns.

For the choux pastry:

Preheat the oven to 160°C

In a saucepan, combine the butter, water, vanilla, sugar and salt. Bring to a rapid boil before adding
in the plain flour. Cook this roux for 5-7 minutes or until a thick crust forms at the base of the
saucepan.

HACK 2: This ensures that the flour is well hydrated and you will achieve the best / most consistent
results.

Transfer the hot roux to the bowl of a stand mixer and using the paddle attachment, mix on medium
speed until all of the steam dissipates.

HACK 3: This ensures that any excess moisture that could weigh down the choux evaporates and you
are left with the lightest pastry.

Transfer to a piping bag fitted with a round 1cm nozzle.

Pipe 20 cent sized balls of the choux bun and top with the same size disc of sablage.

Bake at 160°C for 30-45 minutes or until a deep, caramalised colour.

HACK 4: Do not open the door before the 30 minute mark because releasing the steam risks
collapsing the pastry.

For the Vanilla Crème Diplomate:

In a saucepan, heat the milk until simmering.

In a bowl, whisk together the caster sugar, egg yolks, corn flour and vanilla bean paste. Pour over the
simmering milk and whisk to combine. Return the mixture to the pan and bring up to the boil,
cooking for 2-3 minutes or until thickened. Remove from the heat and add in the butter.

Cover the custard with cling film so that the cling is touching the surface and Allow to cool
completely in the fridge.

Whisk together the thickened and double cream until soft, billowing peaks form, being careful not to
overwhip it otherwise the crème diplomate will become grainy.

Take the cooled custard out of the fridge and give it a whisk to loosen before folding in the whipped
cream. Transfer to a piping bag fitted with a star nozzle ready to fill the choux buns.
Assembly:
Slice off the top off the choux bun with a small, serrated knife and pipe in the luscious cream
diplomate. Top with the lid and enjoy while fresh.