Cream preparation:
Whisk the egg yolks with the vanilla bean seeds, sugar, and cornstarch. Meanwhile, bring the milk and vanilla bean to a boil. Once boiling, remove the bean and pour the milk over the egg mixture, stirring constantly. Return to the heat and cook until thickened. Transfer the cream to a glass bowl, cover with plastic wrap touching the surface, and let it cool completely.

Dough preparation:
In a saucepan, heat the water and salt, and melt the butter. Once boiling, add the sifted flours and sugar all at once. Stir and mix well for about 2 minutes until it forms a ball and the bottom starts to fry. Turn off the heat and transfer the mixture to a bowl or stand mixer to cool slightly.