For the dough: 1/3 cup all-purpose flour, 1/2 cup unsalted butter or margarine, 1 and 1/3 cups all-purpose flour, 1 egg, Vanilla Cream: 1 and 1/2 cups milk, 2 eggs, 3 tablespoons cornstarch, 2 tablespoons all-purpose flour, 1 teaspoon vanilla extract
For the dough: 1/3 cup all-purpose flour, 1/2 cup unsalted butter or margarine, 1 and 1/3 cups all-purpose flour, 1 egg, Vanilla Cream: 1 and 1/2 cups milk, 2 eggs, 3 tablespoons cornstarch, 2 tablespoons all-purpose flour, 1 teaspoon vanilla extract
Mix all the dough ingredients together until a ball forms
Grease mini muffin tin cups with butter or cooking spray
Fill each cup about 2/3 full of the dough and use your fingers to make a few small holes in the center of each cake
Bake at moderate heat (350°F) for about 20 minutes, or until golden brown
Allow the cakes to cool completely
For the vanilla cream: Dissolve the cornstarch in a little milk and mix with the remaining ingredients except for the vanilla extract
Place over medium heat and stir constantly until thickened
Remove from heat and add vanilla extract
Allow the cream to cool slightly before filling the cooled mini cakes
Fill each cake about 2/3 full of the cream
Decorate as desired
