Double Cream Choux au Craquelin

1. Mix sugars, salt and butter until smooth and creamy
2. Add flour and then mix on medium-low speed. Bring the dough together to form a ball.
3. Set the dough on top of a parchment paper and shape into a flat rectangle. Cover with a second sheet of parchment paper. Roll out dough into a 1/8-inch-thick rough rectangle and about 12-by-14 inches in width
4. Transfer dough, along with parchment paper, to a rimmed baking sheet and freeze until cold, about 5 minutes.
5. Line a second baking sheet with parchment paper. Remove top sheet of parchment paper. Using a 2-inch round cutter, stamp out 18 pieces of craquelin.
6. Transfer craquelin rounds to the prepared baking sheet in a single layer, and return to freezer

1. Combine water, butter, sugar, and salt in a saucepan. Set over high and and cook until boil and butter has fully melted
2. Remove from heat and add flour. Thoroughly mix in flour until smooth with a wooden spoon
3. Return saucepan to medium-high heat and cook. Stir frequently, until dough registers 175°F (80°C)
4. Transfer dough to a stand mixer. Beat at fitted with the paddle on medium speed until dough registers 145°F
5. Add eggs one at a time, making sure each is fully beaten into the dough before adding the next. Mix until choux batter is fully mixed
6. Transfer the choux to a pastry bag fitted with a 1/2-inch plain round tip and pipe a 2-inch-wide choux on an aluminum baking sheets with parchment paper. to Pipe choux about 3 inches apart
7. Top each choux with a craquelin cut-out in a parallel position the the baking sheet, then press down slightly
8. Bake them in a preheated oven at 375°F (191°C), until choux au craquelin are puffed, golden brown, and feels hollow. This will take about 30 minutes total.
9. Turn off oven and rest them in oven with door partially open for 30 minutes. Remove from oven to cool completely, about 15 minutes.

1. In a bowl, whisk the egg yolks with the sugar until pale and thick. Then, stir in the sifted plain flour & corn flour and combine well.
2. Split the vanilla pod, scrape off the seeds using a small knife and add into a saucepan with the milk. Bring it slowly just up to the boil. Pour the milk onto the egg mixture, whisking all the time.
3. Return the mixture to the pan and stir with a whisk over a low-medium heat until it comes up to a gentle boil. Continue to cook, whisking all the time until it has thickened.
4. Remove the saucepan from the heat and transfer to a small tray to cool down. Press cling film directly on the surface to prevent skin from forming.
5. Once cooled, beat with paddle attachment to a smooth creamy consistency and transfer to a piping bag fitted with a small round nozzle.

1. Working with one choux at a time, begin piping Pastry Cream with steady pressure to generously fill the bottom half of each choux, then top with a generous swirl of Whipped Cream.
2. Cover with the top half of each choux. Repeat until all choux au craquelin are filled. Serve immediately.