Directions

1. Step

In a bowl, combine 200g of milk, 56g of sugar, and 6g of instant dry yeast. Stir well.

2. Step

In a separate large bowl, mix together 400g of flour, 60g egg yolk, 6g of salt, 52g unsalted butter, and the milk mixture from Step 1. Knead well until a smooth dough forms. Cover the bowl with plastic wrap and let it rise for 1 hour.

3. Step

To make the filling, whisk together 3 egg yolks, 52g of sugar, 28g of flour, and 2g of vanilla extract in a bowl. Heat 400g of milk in a saucepan until just warm, then gradually pour it into the yolk mixture while stirring. Transfer the mixture back to the saucepan, add 24g of butter, and cook over medium heat, stirring constantly until thickened. Pour the cream into a container, cover with plastic wrap, and set aside to cool.

4. Step

Divide the dough into 10 equal portions and shape each into a round ball. Place the balls on a tray, cover with plastic wrap, and let rise for another hour.