tablespoons plus 1 teaspoon Vanilla bean | 1 bean | 1 bean Cornstarch | 27 grams | 3 tablespoons All-purpose flour | 14 grams | 1 tablespoon plus 1 teaspoon Granulated sugar | 45 grams | 3 tablespoons plus 1 teaspoon Egg yolks | 90 grams | 5 yolks CRÈME DIPLOMATE Pastry Cream, above | As needed | As needed Heavy cream (35% fat) | 105 grams | ½ cup Caramel | Double recipe | Double recipe Vegetable, canola, or grapeseed oil, for the foilcovered cone | As needed | As needed Jordan Almonds or Caramelized Almonds | As needed | As needed METHOD Make a batch of pâte à choux following the recipe Fill a pastry bag fitted with a ⅜-inch round tip and pipe 1-inch rounds onto parchment paper– lined sheet pans, taking care to leave at least ½ inch between each round and to stagger the rows Bake as directed and allow to cool Make the pastry cream using the ingredients above and following the directions When it is done immediately remove from the heat and transfer to a plastic-lined sheet pan Spread in an even layer and place another sheet ... and to stagger the rows Bake as directed and allow to cool Make the pastry cream using the ingredients above and following the directions When it is done immediately remove from the heat and transfer to a... Jordan Almonds or Caramelized Almonds | As needed | As needed METHOD Make a batch of pâte à choux following the recipe Fill a pastry bag fitted with a ⅜-inch round tip and pipe 1-inch rounds onto parchment paper–... CRÈME DIPLOMATE Pastry Cream, above | As needed | As needed Heavy cream (35% fat) | 105 grams | ½ cup Caramel | Double recipe | Double recipe Vegetable, canola, or grapeseed oil, for the foilcovered cone |