If you've ever wondered how to get the most gorgeous, crispy topped Choux Buns, stuffed to the brim with delicious, silky Creme Diplomat - I'm gonna show you just how to do it! Now choux pastry can seem a bit intimidating, but it's actually pretty easy once you get going. So grab a cuppa and settle in because we're making supper simple, delicious Craquelin topped Cream Puffs!

Makes 17-20 Cream Puffs
CRAQUELIN DISCS
35g Soft Butter
20g Caster Sugar
20g Demerara Sugar
40g Plain Flour

CHOUX PASTRY
65g Milk
65g Water
60g Unsalted Butter
Pinch of Salt
65g Plain Flour
3-ish Eggs, Whisked

CREME PATISSIERE
500g Milk
1 tsp Vanilla Extract
85g Caster Sugar
3 Eggs
1 Egg Yolk
15g Plain Flour
15g Cornflour

Double or Whipping Cream - equal weight of the Creme Patissiere

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