Ingredients :

• The vanilla bean — It’s the one ingredient you shouldn’t skimp on. A real Bourbon or Tahitian bean — those tiny black seeds in the milk are irreplaceable. If you don’t have one, a teaspoon of vanilla paste will do. Synthetic bottled flavoring, no.
• Cornstarch (Maïzena) — This gives the cream its tight, smooth texture without being sticky. Don’t replace it with flour — the cream would be heavier and less refined on the palate.
• Butter — It must be soft, not melted. Out of the fridge for at least an hour. Butter that’s too cold gives a lumpy dough that you’ll be tempted to overwork — and that’s when the texture suffers.
• Egg yolks — They do double duty here: in the dough for richness and beautiful color, and in the cream for binding. Fresh eggs are really all we ask for.