Mix 50 g flour, 50 g brown sugar and 50 g butter(cut into small pieces)in a mixing bowl.
Knead on medium speed until the dough is evenly mixed
Gather the dough into a flat cake and pat this out with your hand on a sheet of plastic film and cooking papers
Lay a second sheet of cooking parchment over the top, then roll out thinly with a rolling pin & refrigerate for at least 30 minutes
Lay the dough on the worktop and gently remove the top sheet of paper. Dust the dough with a little flour
Turn the dough over onto the floured side, then gently remove the other sheet of paper. Your craquelin is now ready for cutting out
Use cutters to cut out circles from the sheet of dough
Sit a circle of craquelin on each mound of choux, put in the oven immediately and bake for 15m at 180 degrees
When they come out of the oven, you will see how lovely and regular your choux puffs are when topped with craquelin
Make a hole in the base of the choux buns and leave to cool
For the diplomat mix the honey, cream and milk in a saucepan and bring to a simmer
In a bowl, mix the flour and egg yolks, then pour over the hot honey cream mix while whisking continuously
Pour mix back into saucepan and cook on a low heat for 4 minutes till thickened
Pour out into a flat metal tray with a lip. Leave to cool for 10 minutes before folding in the butter
Leave the mix to cool fully and pipe inside of choux buns followed by the chestnut puree