For the sablage:

• Mix all of the ingredients together to a paste like consistency. Roll between two sheets of baking paper until ¼ cm thick. Set in the freezer until ready to use

HACK 1: Adding the step of a sablage gives a professional finish on your choux buns.

For the choux pastry:

• Preheat the oven to 160°C
• In a saucepan, combine the butter, water, vanilla, sugar and salt. Bring to a rapid boil before adding in the plain flour. Cook this roux for 5-7 minutes or until a thick crust forms at the base of the saucepan.

HACK 2: This ensures that the flour is well hydrated and you will achieve the best / most consistent results.

• Transfer the hot roux to the bowl of a stand mixer and using the paddle attachment, mix on medium speed until all of the steam dissipates.

HACK 3: This ensures that any excess moisture that could weigh down the choux evaporates and you are left with the lightest pastry.

• Transfer to a piping bag fitted with a round 1cm nozzle.
• Pipe 20 cent sized balls of the choux bun and top with the same size disc of sablage.
• Bake at 160°C for 30-45 minutes or until a deep, caramalised colour.

HACK 4: Do not open the door before the 30 minute mark because releasing the steam risks collapsing the pastry.

For the Vanilla Crème Diplomate:

• In a saucepan, heat the milk until simmering.
• In a bowl, whisk together the caster sugar, egg yolks, corn flour and vanilla bean paste. Pour over the simmering milk and whisk to combine. Return the mixture to the pan and bring up to the boil, cooking for 2-3 minutes or until thickened. Remove from the heat and add in the butter.
• Cover the custard with cling film so that the cling is touching the surface and Allow to cool completely in the fridge.
• Whisk together the thickened and double cream until soft, billowing peaks form, being careful not to overwhip it otherwise the crème diplomate will become grainy.
• Take the cooled custard out of the fridge and give it a whisk to loosen before folding in the whipped cream. Transfer to a piping bag fitted with a star nozzle ready to fill the choux buns.

Assembly:

• Slice off the top off the choux bun with a small, serrated knife and pipe in the luscious cream diplomate. Top with the lid and enjoy while fresh.