How to Make Choux Pastry:

1. Place all ingredients into a pot except for the flour and eggs.
2. Cook until boiling and foamy. Turn off the heat.
3. Add the flour. Stir quickly, ensuring all the flour is evenly mixed and absorbed.
4. Stir until smooth.
5. Transfer to a bowl and let cool (about 15 minutes).
6. Add the beaten eggs, and mix until smooth.
7. Transfer to a piping bag.
8. Pipe onto a baking sheet lined with parchment paper.
9. Take the craquelin dough and flatten it.
10. Place the flattened craquelin on top of the piped choux pastry.
11. Bake at 180°C (350°F) for 30 minutes.
12. Cut in half and fill with the diplomat cream.

How to Make Vla/Diplomat Cream:

1. Combine egg yolks and granulated sugar until well mixed.
2. Add cornstarch, mix again. Set aside for a moment.
3. Heat the milk in a pot, but do not let it boil (heat until small bubbles form around the edge of the pot). Turn off the heat.
4. Pour the milk into the egg yolk mixture. Stir until well combined.
5. Cook over medium heat, stirring continuously until it thickens and forms a cream. Add vanilla paste. Stir again and turn off the heat.
6. Cover with plastic wrap and cool (1-2 hours).
7. Whip the whipping cream with water.
8. Add the cooled mixture and whip until smooth.

How to Make Craquelin:

1. Mix sugar and butter until creamy.
2. Gradually add the eggs and whip to a soft cream consistency.
3. Add vanilla, salt, flour, and baking powder, mixing well while adding water little by little.

Yields 30 pieces.