Crème Brûlée Choux Puffs

Custard

1. Split the vanilla bean lengthwise and scrape out the seeds. Put the bean and seeds in a saucepan with the whole milk (250 ml1 cup) and cream (250 ml1 cup). Heat over medium, stirring constantly, for 5 minutes, until hot but not boiling. Take off the heat.

2. Whisk the egg yolks (4), granulated sugar (50 g¼ cup) and cornstarch (7 g1 tbsp) in a heatproof bowl until smooth. Slowly pour in about a third of the hot milk, whisking constantly, then pour the yolk mixture back into the pot. Cook over low heat, stirring constantly, for 6 to 8 minutes, until the custard thickens and coats the back of a spoon.

3. Transfer to a bowl and press plastic wrap directly onto the surface. Refrigerate at least 3 hours, until completely cold.

Craquelin

1. Mix the butter (25 g2 tbsp), brown sugar (25 g2 tbsp) and flour (25 g4 tbsp) with a spatula until smooth. Roll between two sheets of parchment to ⅛ inch thick. Cut 12 circles with a 2-inch cutter. Refrigerate or freeze until firm.

Choux

1. Heat the oven to 350°F and line a baking sheet with parchment.

2. Combine the water (57 ml¼ cup), whole milk (57 ml¼ cup), sugar (2 g½ tsp), salt (½ tsp) and butter (57 g¼ cup) in a saucepan. Bring to a light boil, take off the heat and add the flour (70 g½ cup + 2 tbsp) all at once. Stir hard with a spatula, return to medium-high heat and stir without stopping until the paste is smooth, pulls from the sides of the pan and leaves a thin film on the bottom, 1 to 2 minutes. It should look like dry mashed potatoes.

3. Transfer to a stand mixer with the paddle and mix on low to cool the paste. Once it is warm, not hot, gradually stream in the beaten eggs (110 g) on medium speed. Mix until the batter is smooth and glossy and falls from the paddle in a thick V rather than running off. You may not need all the egg.

4. Pipe 12 mounds onto the sheet with a round tip, 2 inches apart. Set a craquelin disc on each.

5. Bake at 350°F for 35 minutes without opening the oven, or they collapse. Rotate the sheet, drop the oven to 325°F and bake 10 minutes more, until deeply golden. Cool completely on a rack.

Assemble

1. Slice the tops off the cooled puffs with a serrated knife and set them aside.

2. Pipe or spoon the cold custard into each puff up to the brim and smooth it level.

3. Sprinkle a thin, even layer of granulated sugar over the custard and torch until bubbling and deeply golden brown. Let the caramel set, about 1 minute.

4. Serve at once. The craquelin softens and the brûlée cracks within a couple of hours.