Craquelin

1. Combine brown sugar, flour and butter in a mixing bowl
2. Rub the butter into the flour and sugar using your fingertips
3. Place between two pieces of parchment paper and use a rolling pin to roll it out to 4mm in thickness
4. Freeze
5. Cut into 4cm or 1 1/2" inch round discs with a cookie cutter and reserve in the freezer until ready for use

Choux Pastry Dough

1. Preheat the oven to 230°C
2. Heat milk, water, butter, salt and sugar in a medium saucepan over medium low heat
3. When it starts to boil remove from heat and add the flour in one go, mixing vigorously until smooth
4. Return to heat and flatten the dough to the bottom of the pan, listening for crackling of the dough without mixing
5. Give the pan a shake and when you notice a thin film on the bottom of the pan the dough is sufficiently dry
6. Remove from the heat
7. Using a wooden spoon/spatula beat the dough to let steam evaporate and then cool for 10 minutes
8. Slowly add the beaten egg and stir until the dough is smooth, but still holds structure (the batter will form a 'V' or a 'beak' on the spoon/spatula when lifted)
9. Pipe small 3.5cm or 1 1/3" round mounds on a lined baking tray
10. Top with a disc of frozen craquelin
11. Turn down the oven temperature to 160°C and bake for 25 minutes, or until golden brown
12. Remove from oven and poke a hole in the bottom of each puff to release steam
13. Cool on a wire rack

Chocolate Cream

1. Roughly chop the chocolate and melt it in the microwave or over a double boiler, set aside to cool to room temperature
2. Meanwhile, whip the cream to medium peaks
3. Add a scoop of the cream to the cooled chocolate and stir until well combined
4. Add the lightened chocolate mixture to the rest of the whipped cream and whisk until well combined and at stiff peaks
5. Transfer the cream to a piping bag fitted with a medium-sized round tip
6. Place in the fridge until ready to assemble.

Assembly

1. Using the end of a chopstick or a skewer poke a hole in the bottom of each choux puff
2. Insert the tip of the piping bag into the bottom of each choux puff and fill it with the chocolate cream
3. Melt the dark chocolate for the chocolate glaze in the microwave or over a double boiler
4. Stir in the vegetable oil and stir until smooth
5. Add the almonds and mix until combined
6. Place the filled choux puffs on a wire rack over a baking tray and pour over the chocolate glaze, allowing any excess glaze to drip off the cream puffs and onto the tray
7. Transfer the glazed cream puffs to a lined baking tray and let them set in the fridge for 30 minutes, or until the glaze has hardened
8. Enjoy!