Mix sugar, vanilla extract, and egg yolks together.

Combine heavy cream and milk, then microwave until lukewarm.

Add the lukewarm milk and cream mixture to the egg yolks and mix well.

Dice butter into small cubes and prepare it.

Sift the flour and add it to the butter.

Dissolve salt and sugar in water.

Add the water mixture to the flour and mix using a cutting motion with a spatula.

Continue mixing until the dough forms a single cohesive ball.

Divide the dough into 30g portions and freeze for 30 minutes.

Grease a muffin pan thoroughly with butter.

Spread the frozen dough evenly in the muffin pan.

Fill the dough shells with filling up to 90% full.

Bake at 180°C for 30-35 minutes.