Cooking Directions
To make the custard cream (do this first to give it time to cool in the fridge): Put yolk and sugar in a mixing bowl and whisk together. Add flour and whisk until combined. Put milk in a pot and cook on low heat until just shy of boiling (around 200°F). Add milk to yolk/sugar mixture and whisk together to combine. Return to the pot and turn the heat to medium and constantly whisk (or stir) until it gets thick. Keep on heat until it starts to bubble (boil). Remove from heat and place into a bowl. Cover the bowl with plastic wrap, pressing the wrap down to touch the top of the custard (to prevent a skin from forming) and place into the fridge to completely cool). To make the puffs: Sift 60g of flour. Mix two eggs at room temperature (lightly beat with a fork just to get mixed). Pour 50 mL water, 50 mL milk, 40 g of butter and 2 g of salt into a stainless steel pot. Melt it at medium heat. When all ingredients have melted, let it boil for 15 more seconds. Turn off the heat and pour in the sifted flour, then quickly mix. Turn on medium heat then stir the dough around for 2-3 minutes. A “skin” should form on the bottom of the pot. Spread the dough onto a bowl and let it cool. Pour about 1/3rd of the eggs in and then mix well. Repeat twice. Make sure to check the consistency of the batter. Add more egg if needed. It should make a long "V" shape. Put into a piping bag with a 1 cm round tip. Put parchment paper or baking mat onto a baking tray. Pipe 12 puffs, evenly spaced out. Preheat the oven to 390°F. Bake at 390° for 10 minutes. Without opening the door, lower temp to 356°F and bake for 20 minutes, then lower the temp to 320°F for 10 minutes. Take out of the oven. When they are cool enough to pick up, pierce a small hole in the bottom to let the steam release. Optional: place back in oven with temp turned off (but still warm from baking) for another 10 minutes to allow to crisp on the inside. While that is happening, you can make the whipping cream to fold into the custard to make it a diplomat cream. 75 ml heavy cream in a cold bowl. Beat with a hand mixer with whisk attachment until soft peaks. Add sugar and vanilla and whisk until stiff peaks. Remove the custard from the fridge. Fold in the whipped cream. Add to a piping bag and fill the puffs from the bottom until full. Best if served immediately.
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