For Craquelin: Combine all ingredients in a stand mixer bowl fitted with a paddle attachment, beat on medium until combined. Turn out dough and roll out to 2mm thickness, ideally between two pieces of parchment paper. Place dough in freezer until ready to use.
For Pate a Choux: Preheat oven to 400F. Combine first six ingredients (through salt) into medium saucepan over medium heat. Stir until butter is melted then bring mixture to a simmer. Once simmering, add flour and stir until completely incorporated and forms a thick ball. Cook the dough for 1 minute by smashing and scraping from the pan, remove from heat. Add the eggs one at a time, stirring well after each addition. Once eggs are completely added, allow to cool for a few minutes before transferring dough to piping bag fitted with desired head. Pipe onto parchment lined baking sheet into desired size (1.5” suggested), keeping puffs about the same size with plenty of room to grow between each puff, smooth down sharp edges with a water wet finger.
Remove Craquelin from freezer and cut with a circle cutter about the same size as the puff, place each circle on top, pressing lightly to adhere. Bake 20 minutes at 400F, then reduce oven to 350F and continue baking 8-12 minutes or until golden brown. Remove from oven and allow to cool completely before filling.
For the Crème Diplomat (Crème Patisserie): In a medium saucepan, stir together 1 ¼ cup of milk, sugar, and salt; bring to simmer over medium heat, stirring to dissolve sugar. Meanwhile whisk together cornstarch, flour, egg yolks, and remaining ¼ cup of milk. Whisk about ½ cup of the hot milk mixture into the egg yolks to temper; then whisk egg yolk mixture back into saucepan. Bring to a boil, stirring constantly with a whisk until mixture thickens. Remove from heat and pour through fine mesh strainer, stir in butter, vanilla extract, and preserves. Place a piece of plastic wrap directly on surface, place in fridge and allow to cool completely.
For the Crème Diplomat (Chantilly Crème): Mix heavy cream and sugar in mixer with whisk attachment until soft peaks form. Microwave bloomed gelatin for 10-15 seconds to melt, then with mixer running, pour gelatin onto side of bowl, don't hit whisk. Whisk until thick and creamy.
For the Crème Diplomat: Fold the chilled Crème Patisserie with Chantilly Crème until combined. Place in piping bag and keep chilled until ready to use.
Assembling: Once shells are completely cooled, carefully cut a small hole in the bottom of each to fill. Place piping tip into hole and fill with prepared diplomat until filled. Decorate as desired and serve or place in freezer until ready to serve.
Note: This recipe can make 20 large cream puffs or 40 small cream puffs
Recipe was developed by ADM culinary team and photos taken by Amanda, creator of From Me To Vuu
