Mix all the dough ingredients together. Let the dough rest in the refrigerator for 30 minutes. Shape the dough into small balls and press them with your fingers into silicone mini muffin molds. Bake at 350°F (180°C) until golden, then let them cool.

Mix the flour, sugar, egg, and vanilla with 1 cup of the milk. Bring the remaining milk to a boil.

Once the milk boils, pour in the mixture through a strainer to remove any lumps, stirring constantly until it thickens.

Let the cream cool completely in the refrigerator. Whip the heavy cream until it forms stiff peaks. Beat the chilled cream filling until fluffy, then fold in the whipped cream.