Make the dough

• Combine the flour, sugar, salt and instant yeast in a bowl.
• Add the eggs and warm milk, then knead until the dough comes together.
• Knead in the soft butter until the dough is smooth and elastic.

Let the dough rise

• Cover the bowl and let the dough rise in a warm place until doubled in size.

Shape the buns

• Divide the dough into 8–10 equal pieces.
• Roll each piece into a smooth ball and place them on a lined baking tray.
• Let them proof again until puffy.

Bake the buns

• Brush the buns with a little milk or beaten egg.
• Bake at 180 °C until golden brown.

Start the cream

• Heat the milk with half of the heavy cream in a saucepan.
• Whisk the egg yolks with the sugar and cornstarch until pale.

Cook the pastry cream

• Pour the hot milk mixture slowly into the egg mixture while whisking.
• Return everything to the saucepan and cook, stirring constantly, until thick.
• Remove from the heat and stir in the butter and vanilla.

Finish the Negrito cream

• Transfer the cream to a bowl, cover with plastic wrap touching the surface and let it cool completely.
• Whip the remaining heavy cream to soft peaks and fold it into the cooled cream.

Assemble

• Slice the buns and fill them generously with the Negrito cream.