Chef Damiano Carrara is preparing a sweet treat.

Ingredients for the Cookie

  • 150g Flour (1/12 Cups)
  • 150g Sugar (3/4 Cup)
  • 180g Butter (3/4 Cup)

Ingredients for Your Pate a Choux

  • Water 200ml (1 Cup)
  • Unsalted Butter cubed 100g (1/2 cup)
  • Salt 1 Pinch
  • "00" Flour 125g (3/4 cup)
  • 4-5 Eggs

Ingredients for Diplomat Cream

  • Milk 900ml (4 Cups)
  • Heavy whipping cream 100ml (1/3 cup)
  • Vanilla Bean Seeds (extracted 1 pod)
  • Sugar 250g (1 1/4 cups)
  • Egg Yolks 200g (10 Yolks)
  • "00" Flour 90g (1/2 Cup)

Ingredients for Cream

  • Heavy Cream, chilled 1000g (4 Cups)
  • Vanilla Bean Seed, extracted from 1/2 bean

Directions for the Cookie

Mix to combine, roll out thinly, and cut into small circles.

Directions for Pate a Choux

Bring the water, cubed butter, and salt to a boil in a saucepan. Add flour all at once. Cook to dry the mixture, stirring briskly, until a tight dough forms and pulls away from the pan. Pour the mixture into a mixing bowl with the paddle attachement. Incorporate eggs slowly, 1 by 1. Place round half-balls on a greased pan using a pastry bag. Place your round cookies on top of each one. Bake for 15 minutes at 350 F or until golden. Now your pate a choux is ready, you can now fill with your favorite cream or custard!

Directions for Diplomat Cream

To prepare custard on a stovetop, pour milk and heavy cream into large pot. Extract vanilla bean seeds by scraping them. Add seeds and sugar (250g) to the stovepot, and bring to boil.
Meanwhile, beat egg yolks with sugar (90g). Once the milk is boiling, put flour into the egg yolk mixture, along with a little but of boiling milk. Once both mixtures are combined, pour the mixture into the boiling milk. Without turning off the fire, stir carefully until the cream is dense and boils again.

Directions for Cream

In a mixing bowl, whip chilled cream with sugar and vanilla bean seeds (scraped from their pod) until mixture reaches firm peaks. Once the cream is ready combine with the custard, creating your diplomat cream.

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