Caramel Pastry Cream

Whisk together egg yolks, sugar, vanilla sugar, and cornstarch in a bowl. Add a splash of cold milk and mix until completely smooth with no lumps. Pour in the remaining milk.

Transfer the mixture to a heavy-bottomed saucepan and heat over medium, whisking constantly. Once it starts to thicken, keep cooking for another 2–3 minutes.

Remove from heat, strain through a fine sieve, stir in the butter until fully melted. Press plastic wrap directly onto the surface and refrigerate completely for at least 3 hours.

For the second cream, whip softened butter with vanilla sugar until pale, then add the sweetened condensed milk and beat until smooth.