In the warming milk, dissolve the sugar, salt, and vanilla. In the cold milk, dissolve the cornstarch. Once the milk in the saucepan reaches a boiling point, add the dissolved cornstarch and stir continuously until the cream thickens. When the cream thickens and bubbles form, remove it from the heat and, while continuing to whisk, incorporate the egg yolks and butter. Cover the surface of the cream with plastic wrap, pressing it against the cream, and let it cool completely.

Contractors: First, beat the egg whites with the salt at high speed until you achieve a very stiff meringue.

Meanwhile, blend the almonds with the sugar in a blender until they turn to powder.

Fold the meringue into the almond mixture until you achieve a slightly sticky "dough".

Shape 25-gram balls with the mixture. Make sure they are spaced apart, as they will spread.

Place a whole almond in the center of half of the contractors. I have preheated my oven to 320°F (160°C) on the convection setting. Bake the contractors for 20 minutes.

Let the contractors cool completely, then place a spoonful of pastry cream on each contractor without an almond.

Then place another contractor with an almond on top, and you have created the most wonderful sweet sandwich of my life!!! Good luck and enjoy.....