Step 1

Combine brown sugar, flour and butter in a mixing bowl

Step 2

Rub the butter into the flour and sugar using your fingertips

Step 3

Place between two sheets of baking paper and roll out to 4mm in thickness

Step 4

Freeze

Step 5

Cut into 4cm or 1 1/2" inch round discs and reserve in freezer until ready for use

Step 6

Preheat the oven to 230°C

Step 7

Heat milk, water, butter, salt and sugar in a small aluminium saucepan

Step 8

When it starts to boil remove from heat and add the flour in one go, mixing vigorously until smooth

Step 9

Return to heat and flatten the dough to the bottom of the pan, listening for crackling of the dough without mixing

Step 10

Give the pan a shake and when you notice a thin film on the bottom of the pan the dough is sufficiently dry

Step 11

Mix the dough and remove from heat

Step 12

Using a wooden spoon/spatula beat the dough to let steam evaporate and then cool for 10 minutes

Step 13

Slowly add the beaten egg and combine until the dough is smooth, but still holds structure (the batter will form a 'V' or a 'beak' on the spoon/spatula when lifted)

Step 14

Pipe small 3.5cm or 1 1/3" round mounds on a lined baking sheet

Step 15

Top with a disc of frozen craquelin

Step 16

Turn down the oven temperature to 160°C and bake for 25 minutes, or until golden brown

Step 17

Remove from oven and poke a hole in the bottom of each puff to release steam

Step 18

Cool on a wire rack

Step 19

Heat milk until just boiling in a small saucepan

Step 20

Meanwhile, in a medium sized mixing bowl combine egg yolks and sugar, whisking until doubled in volume

Step 21

Sift in the cornflour and matcha powder, mix until combined

Step 22

Pour the hot milk into the egg mixture and whisk until smooth

Step 23

Return the mixture to heat and whisk constantly until thick

Step 24

Remove from heat and add butter

Step 25

Pour into a bowl and cover with plastic wrap, ensuring it touches the surface of the pastry cream

Step 26

Cool in fridge until use

Step 27

Whisk the cream until medium stiff peaks are reached

Step 28

Add the cooled creme patissiere and whisk until stiff peaks are reached

Step 29

Transfer to a piping bag with a star tip

Step 30

Reserve in fridge until use

Step 31

Using a sharp knife, cut the tops of the choux puffs off

Step 32

Fill with diplomat cream and top with a swirl

Step 33

Place the top of the choux puff on top of the swirl and sprinkle a little icing sugar and matcha powder

Step 34

Repeat until all puffs are filled

Step 35

Store in an airtight container in the fridge and consume within 2 days of filling