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“Positivity experts Carly and Tresne, won Australia’s hearts on My Kitchen Rules 2014. With their resilient natures, positive attitudes and down to earth personalities, they became an inspiration to many people, here and abroad. They’ve since founded ‘The Happiness Mission’, a unique training program using positive psychology and emotional intelligence. They encourage others to develop skills, strategies and motivation to increase resilience, performance, confidence and positive wellbeing. Carly and Tresne are now in high demand throughout Australia for their positive psychology seminars, school workshops, business consulting and training, and to show off their culinary skills in businesses and at events.”
Choux Dough:
Ingredients
- 500ml water
- 227g unsalted butter
- 1 tsp salt
- 3 tsp sugar
- 2 cups plain flour
- 6 eggs, plus 2 extra, if needed
Method
- Preheat the oven to 220 degrees. Line a sheet pan with greaseproof paper.
- In a large saucepan, bring the water, butter, salt and sugar to a vigorous boil over medium-high heat then immediately take the pan off the heat.
- Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds. Return to the heat and cook, stirring, 30 seconds.
- Scrape the mixture into a bowl and mix at medium speed. With the mixer running, add eggs, 1 egg at a time. Stop mixing after each addition to scrape down the sides of the bowl.
- Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add the remaining 1-2 eggs and mix until incorporated.
- Using a piping bag fitted with a large plain tip, pipe dough onto the lined baking paper, the approx. 5cm round, leaving 5 cm of space between each one. You should have approx. 20 profiteroles. Use water on the end of your finger to pat down any stray bits of dough sticking from the top of the dough.
- Bake 15 minutes, then reduce the heat to 190 degrees and bake until puffed up and light golden brown, approx 25 minutes.
- Don’t open the oven door during the baking. Let cool before piping in the filling.
Peanut Butter Mousse filling:
Ingredients
- 350ml cream
- ½ cup peanut butter
- 110g caster sugar (1/2 cup)
- 4g powdered gelatine, placed in cold water
Method
- Over a medium heat in a medium sized saucepan bring 150ml cream, sugar and peanut butter to the boil.
- Remove from heat and add gelatine, mix well and set aside to cool.
- In a large bowl, whip the remaining 200ml cream to soft peaks and fold in the cooled peanut butter mixture. Place in fridge to set for 1 – 2 hours.
Peanut Butter Mousse filling:
Ingredients
- 250ml thickened cream
- 227g dark chocolate broken into squares
- 2 Tbsp crushed peanuts for garnish
Method
- In a small saucepan, heat the cream over medium heat just until it boils. Immediately turn off the heat.
- Put the chocolate in a medium bowl. Pour the hot cream over the chocolate and whisk until melted and smooth. Set aside and keep warm.
- Cover and refrigerate until ready to use, and rewarm in a microwave or over hot water when ready to use.
- Dip the tops of the éclairs in the warm chocolate glaze and set on a sheet pan. Chill, uncovered, at least 1 hour to set the glaze. Serve chilled.
Assemble:
Ingredients
- 50g dark chocolate
- 250ml cream
Method
- When profiteroles are cool- use a knife to cut a slit the side of each profiterole.
- Spoon cooled peanut butter mousse into a piping bag and squeeze into the éclair, until éclair feels adequately filled and slightly heavy.
The photograph and recipe was contributed to Food Thinkers by Carly and Tresne