1) The Diplomat cream consists of 3 parts: the pastry cream, gelatin and whipped cream, we will divide the cooking process into 2 stages: 1) making the pastry cream and 2) adding gelatin and heavy cream. 1. First we will make the pastry cream. Set up an ice bath. Place a medium bowl in the ice water and set a fine mesh strainer over the bowl. Put the yolks in the bowl of a stand mixer fitted with the whisk attachment. Scrape the seeds from the vanilla bean, add them to the yolks. Mix on medium-low speed for about 30 seconds. Reduce the speed to low and slowly pour in the sugar. Increase the speed to medium and whisk until the mixture becomes lighter in color, about 1 1/2 minutes. Scrape down the bowl with a silicon spatula. Increase the speed to medium-high and whisk for 3 minutes. The mixture should become pale and thick. Reduce the speed to low and add the custard powder or all-purpose flour, then slowly pour in the milk. Scrape the bowl again and mix on low speed for another minute. Pour the mixture into a large sauce pan, set over medium heat, and stir gently with a spatula until the mixture begins to thicken. Switch to a whisk and whisk as the cream comes to simmer. Continue to whisk constantly until the cream has thickened. Pour the pastry cream through the staines, pressing gently until the cream comes through, then stir in the butter. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using. 2. Now when you pastry cream is nice and chilled, you can go to the second stage and make the Diplomat cream. Place the gelatin in a bowl of ice water to soften. Transfer 1/3 of the pastry cream to a small sauce pan. Remove the gelatin from the water, squeezing out gently excess water, and add to the pan. Set the pan over medium heat and stir to loosen the pastry cream and dissolve the gelatin. Meanwhile, transfer the remaining pastry cream to the bowl of a stand mixer fitted with paddle attachment and mix until smooth. Add the warm pastry cream to the same mixing bowl and mix until smooth.Remove the bowl from the mixer stand and fold in the whipped cream, 1/3 at a time. Press a piece of plastic wrap against the surface to prevent a skin from forming. Refrigerate until firm for 4 hours. 2) When your filling is ready, you can make the Pate a Choix. Preheat oven to 425 F. Combine the water, butter, salt and sugar in a medium sauce pan. Place over medium heat and stir as the butter melts. Bring the mixture to a boil and remove from the heat, with a wooden spoon stir in all the flour. Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds. Return to the heat and cook, stirring, 30 seconds. Scrape the mixture into a mixer fitted with a paddle attachment (or use a hand mixer). Mix at medium speed. With the mixer running, add 3 jumbo eggs, 1 egg at a time. Stop mixing after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add the remaining 1 small egg and mix until incorporated. Transfer dough to a pastry bag fitted with a French star tip (Wilton 4B). Pipe fat lengths of dough (about 6-inches long) onto the lined baking sheet, leaving 2 inches of space between them. You should have 8 to 10 lengths. Bake 15 minutes, then reduce the heat to 375 degrees and bake until puffed up and light golden brown, about 20-25 minutes more. Do not open the oven door during the baking. Let cool on a wire rack. With a plain 1/4 tip poke 2 holes, 1 icy from the end, on the top of each eclair. Using a pastry bag fitted with the same plain tip, gently pipe the Diplomat cream into the eclairs. You may begin to see the cream trough the second hole. 3) Chocolate Glaze: In a small saucepan, heat the cream over medium heat just until it boils. Immediately turn off the heat. Put the chocolate in a medium bowl. Pour the hot cream over the chocolate and whisk until melted and smooth. Set aside and keep warm. The glaze can be made up to 48 hours in advance. Cover and refrigerate until ready to use, and rewarm in a microwave or over hot water when ready to use. Dip the tops of the eclairs in the warm chocolate glaze and set on a sheet pan. Chill, uncovered, at least 1 hour to set the glaze. Serve chilled.  

Soak the raisins in the rum for a couple of hours. In a medium sauce pan mix together the sugar, milk and egg yolks. cook stirring constantly over low heat, until the mixture is thick like a custard. Let cool completely and then transfer to a refrigerator for 2-3 hours. Whip the heavy cream with vanilla extract until stiff peaks. Mix together whipped cream, chilled custard and condensed milk. Transfer to an ice-cream container and place in the freezer for 1 1/2 hours. Then add the soaked raisins and mix well, return your ice-cream to the freezer. Freeze for another 4-5 hours.

Using a stand or hand mixer, cream the butter and confectioners sugar until light and fluffy, 4-5 minutes. Scrape down the bowl with a spatula. Beat in the yolks and almond extract, until smooth. In a medium bowl mix all-purpose flour, almond meal and salt, combine with the butter mixture, mix well. Form the dough into a disk, wrap in a plastic and transfer into refrigerator for 1 hour. Preheat oven to 350 F. Lay cookie sheet with a parchment paper. Form 1 tablespoon of dough into a small balls; place on a cookie sheet. Chill 10-15 minutes. Press in the skinless almonds into the center of the cookies, or use your thumb to create an imprint, you could fill them with your favorite jam later. Bake the cookies at 350 F for 17-20 minutes. Cool cookies on racks, dust with a confectioners sugar (optional), then fill with jam.

Using a stand or hand mixer, cream the butter, sugar and cocoa powder until light and fluffy, 4-5 minutes. Scrape down the bowl with a spatula. Beat in the yolks and vanilla extract, until smooth. In a food processor, process nuts and cranberries, until you'll get some sort of paste. In a medium bowl mix flour and salt, combine with the butter mixture, until just incorporate. Follow the nut mixture, mix well. Form the dough into a disk, wrap in a plastic and transfer into refrigerator for 1 hour. Preheat oven to 350 F. Lay cookie sheet with a parchment paper. Form 1 tablespoon of dough into a small balls; place on a cookie sheet. Repeat with the remaining dough. Let to chill in a fridge for 15 minutes. Bake 20 minutes, or until cookies are firm. When the cookies are cool enough to handle, roll in remaining confectioners sugar and transfer to a platter.

Pour the milk into a small saucepan, add the vanilla pod cut in half. Bring almost to a boil, then leave to cool for 15-20 minutes, so the flavour of the vanilla can infuse into the milk. Then remove the pod. Leave milk to cool. Whisk the egg yolks with sugar. Pour in the warm milk, cook over a low heat.  Add the diced butter. Stirring constantly with whisk, about 10-15 minutes. Custard should thicken until creamy. Strain through a strainer into a bowl and let cool at room temperature. You can keep your curd a couple of days in the refrigerator.