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1
Make the shortbread dough.
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2
Cream the butter and sugar and add the egg.
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3
Sift the flour and cocoa powder together, and fold into the butter mixture.
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4
Let the dough rest in the refrigerator for 1 hour.
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5
Make the choux pastry shell.
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6
Sift the flour and cocoa powder together.
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7
Beat the eggs.
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8
In a sauce pan over medium heat, add the butter, hot water, and sugar.
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9
Bring it to a rapid boil.
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10
Turn off the heat and add the dry ingredients.
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11
Mix the liquid and dry ingredients until well incorporated.
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12
Once it becomes a lump, turn on the heat again and knead it briefly.
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13
Turn off the heat and gradually add the beaten eggs.
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14
It seems to separate at first, but gradually becomes easier to add the eggs.
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15
Mix well each time adding the eggs.
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16
The right consistency to stop adding the egg is when if you scoop it up with a spatula, the dough drops leaving a triangle stream on the spatula.
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17
Add the choux pastry dough into a piping bag and pipe it out into 3-4 cm circles.
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18
You will use about 5 g of shortbread dough per choux pastry shell.
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19
Roll out the dough in your palm into a ball, hold it in between plastic wrap and spread it into 5 cm circles.
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20
Cover the choux pastry dough with the shortbread dough.
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21
Start baking the dough at 200C.
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22
After 20 minutes, reduce heat to 160C and bake another 10 minutes.
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23
Bake it a total of 30 minutes.
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24
Do not open the oven door while baking!!
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25
After the dough is done cooking, leave the door closed and leave it as it is until the shells are cool and dry.
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26
Make the cream.
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27
In a microwave-safe container, add the egg and sugar and mix well.
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28
Add the flour and mix until smooth.
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29
Add the vanilla and milk.
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30
Microwave it for 4-5 minutes without plastic wrap.
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31
Take it out a few times and stir well each time.
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32
Place it on top of ice water to cool it down.
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33
Beat the heavy cream until firm peaks form and add the chilled custard cream.
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34
Mix well and the creme diplomat is done.
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35
Cool off the choux pastry shells, make a slit in the middle and add a lot of cream.
