Fresh Fruit Crispy Craquelin

Part 1: Craquelin Topping
Ingredients:
Butter: 80g
Sugar: 80g
Cake flour: 100g

Instructions:
Mix butter and sugar until well combined.
Add the cake flour and mix into a soft dough.
Roll the dough thin between two sheets of parchment paper.
Chill until firm, then cut into rounds to fit on top of the choux puffs.

Part 2: Choux Pastry
Ingredients:
Milk: 60g
Water: 60g
Sugar: 4g
Salt: 1.5g
Butter: 48g
Cake flour: 72g
Eggs: 120g

Instructions:
Heat the milk, water, sugar, salt, and butter in a saucepan until it boils.
Add the flour all at once and stir quickly until the dough forms and pulls away from the pan.
Let the dough cool slightly, then add the eggs gradually until smooth and pipeable.
Pipe onto a baking tray, place a craquelin disc on top, and bake until puffed and golden brown.

Part 3: Custard Cream
Ingredients:
Milk: 250g
Sugar: 50g
Cake flour: 21g
Egg yolks: 50g

Instructions:
Mix the egg yolks, sugar, and cake flour until smooth.
Warm the milk and slowly pour some into the egg mixture while whisking.
Pour everything back into the pan and cook over medium heat, stirring constantly until thickened.
Let cool, then chill in the refrigerator.

Part 4: Diplomat Cream
Ingredients:
Custard cream: 350g
Whipping cream: 175g
Instructions:
Whip the cream to soft peaks.
Fold into the chilled custard cream until well combined.

Part 5: Chantilly Cream
Ingredients:
Whipping cream: 300g
Sugar: 25g
Instructions:
Whip all ingredients together until soft to medium peaks form.

Assembly :
Cut the cooled choux puffs in half.
Fill with diplomat cream and/or Chantilly cream as desired.
Serve chilled for best results.