Choux au Craquelin Cr: @Matt Adlard Choux- step 2 - 160g milk - 160g water - 160g butter - 6g sugar - 4g salt - 160g bread flour - 280g eggs Craquelin- step 1 - 65g brown sugar - 65g butter - 50g flour - 20g almond meal Crème patissiere- step 3 - 300ml milk - 2 eggs - 60g sugar - 30g flour - 1 tsp vanilla Crème diplomat- step 5 - 200g thickened cream - 200g crème patisiere 1. Add butter and sugar to a bowl, mixing to combine. Add flour and almond meal, mix until a dough forms. Roll out 2mm thick between 2 silicon mats or baking paper. Leave flat in the freezer for at least 30 mins 2. Add milk, water, sugar, salt and butter to a saucepan and bring to a boil. Remove from the heat and sift in bread flour, mixing until a dough forms. Put back on the heat and cook on medium for 1-2 mins or until a film forms on the bottom of the pan. Remove from heat once again and beat with a mixer until it cools to 45°C. Slowly add eggs in, mixing until completely incorporated before...