Whisk together the Flour, Salt and Granulated Sugar

Add the Egg Yolks, Molasses and 1/2c of Whole Milk to the flour mixture. Whisk to combine until no clumps remain.

Heat 2c of milk in a saucepan on medium heat until about 150°F or about 65°C and then turn off the cooktop

Slowly and carefully add the milk to the egg mixture while whisking vigorously to temper the egg mixture. After about 2/3 of the milk is used add the tempered egg mixture into the saucepan on the cooktop where the milk was heated, (You should be adding the tempered egg mixture into heated milk).

Whisk over the hot cooktop for about 60 seconds (Cooktop should still be off), then set to medium low. Continue to whisk for about 7-8 minutes until consistency is gluey.

Turn off heat and incorporate 4 tbsp butter 1 tbsp at a time, continuing to whisk. Once each piece of butter is incorporated, remove pastry cream from heat and add vanilla. Whisk to incorporate.

Press the warm pastry cream through a fine sieve into a heatsafe bowl to remove clumps (Mandatory). Cover the pastry cream with greased parchment or wax paper, pressing the paper across the entire exposed surface of the pastry cream to ensure that no skin forms as it rests. Refrigerate for at least 2 hours.

Right before use, whip the heavy cream until stiff peaks and fold the whipped cream and pastry cream together.