Cutest custard bun bears

Instructions

• Pastry cream/Custard
• Add milk and vanilla extract to a saucepan, and bring to boil at medium heat, turn off the heat and set aside.
• In a bowl, whisk egg yolks and sugar until light and fluffy, add the cornstarch and whisk until there’s no lumps.
• Whisk in 1/4 of the hot milk until incorporated and then whisk in the remaining hot milk.
• Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling.
• Remove from heat and stir in the butter.
• Cover with plastic wrap, lightly pressing the plastic against the surface of the pastry cream to prevent a skin from forming.
• Let the pastry cream chill in the refrigerator for at least an hour before using.
  
  *Pastry cream can be stored in an airtight container, with plastic wrap placed directly on the surface, and refrigerated for up to 3 days.
• Dough
• Add all the “dough” ingredients, except the butter, into a big bowl and knead until the dough comes together (I used a stand mixer at low speed for 10 min with the hook attachment).
• Add cubed butter and knead until the dough comes together (I left it in the stand mixer at medium speed for 10 min).
• Place the dough in a lightly oiled bowl, cover it with plastic wrap and let it proof in a warm place for 60 minutes approx.
• Divide the dough into 4 equal pieces and cut a little less than ¼ from each of the dough pieces for the ears, roll the 4 larger pieces into balls and flatten them with your hands and fingers to create a center for the filling of each bun.
• Divide the 4 small pieces of dough in two to make the bears’ ears, roll them into balls and place them on the buns to form the bear’s head.
• Place the buns on a baking sheet, cover them with a kitchen towel and let them rise for 40 minutes.
• Assembling
• When the buns finish proofing, use your fingers to create a larger center and fill it with the pastry cream/custard (you can use a piping bag to make it easier).
• Brush the ends of the bun with egg wash (whisk together an egg with a little bit of milk).
• Bake at 180C/350F for 14 minutes or until golden.
• Remove the tray from the oven and let the buns cool a little bit.
• Melt the chocolate in a piping bag (I just dip the piping bag with the chocolate in hot water and it melts easily) and make the bear’s faces.
  
  *You can use a ziploc bag as a piping bag by cutting off one end of the bag.