Craquelin (biscuit dough)
1) Loosen soft butter at room temperature with a spatula.
2) Add sugar and mix well with a spatula until creamy.
3) Sieve the flour and mix it with a spatula to make it into a lump.
4) Roll out the dough thinly and evenly to 2mm thick and harden it in the freezer.
5) Cut out the hardened dough using a cookie cutter with a diameter of 5cm and keep it cold in the freezer until use.

Basic Choux Pastry
1) Add water, milk, butter, and salt to the pot.
2) When the liquid boils up to the central part, turn off the fire, add the sieved flour and quickly mix to make a mass.
3) Turn on the heat again, stir well over high heat, and stir-fry to make the dough completely gelatinized.
4) Add eggs to the dough little by little, and mix it to make a proper consistency of dough. (See video), tầm 2 quả

5) Put the dough in the piping bag and piping it about 5cm in diameter. (nên chỉnh thành 4 cm để bánh nhìn vừa vặn hơn), và mỗi bánh cách nhau ít nhất 3 cm, vì khi nướng bánh sẽ nở ra nữa.
6) Put the frozen biscuit dough on the surface.
7) After baking at 190 degrees Celsius for 15 minutes, lower the temperature and bake at 170 degrees for 15 minutes. (Unox Convection Oven)
Hoặc có thể bake luôn ở nhiệt độ 190 degrees trong 26 phút

8) Cool the baked choux until it cools completely, and make a small hole in the bottom to fill the cream.
Preheating is always required. In the case of a small oven, preheat at least for 30 minutes.
* Baking may take longer for a small household oven, so bake more time at 170 degrees. (How much to bake is judged by the baked color on the surface.)
* Never open the door while baking. As the hot air inside the choux escapes, it shrinks.

Diplomat Cream
1) Add sugar to the egg yolk and mix.
2) Add sieve flour and mix.
3) Add the vanilla bean to milk and heat until the edges boil.
4) Add 3) to 2) and mix well with a whisk.
5) Transfer all 4) back to the pan and stir well over high heat.
6) When the starch becomes gelatinized and has a thick texture, stir vigorously and heat it until it is shiny and slightly thin again.

7) Get off the fire, add butter, and mix.
8) Filter the finished custard cream through a sieve.
9) Place ice water underneath and stir with a spatula to drop the temperature below 20 degrees Celcius.
10) Whip the cold whipping cream firmly with a hand mixer.
11) Divide the whipped cream into the cooled custard cream twice and lightly fold them together to make Diplomat Cream.
12) Fill the inside of the punctured choux with cream in the piping bag.

Storage: The choux should be eaten as soon as possible after filling the cream so that the shell is served with a crispy texture. The cream-filled choux should be kept refrigerated (taken within two days) and can be stored frozen for longer storage. Since the cream contains a lot of eggs, it is recommended to eat it in the freezer within one week.

Unbaked dough can be stored refrigerated (1~2 days). After piping the dough, it is also possible to keep it frozen with biscuits raised (for 2 weeks).
When baking frozen dough, you do not need to thaw, just slightly increase the baking time.