In a saucepan, boil the milk, cream, and vanilla .

In a bowl, mix the egg yolks, sugar, and cornstarch. Gradually pour the first mixture into the second mixture. Cook the custard for 2 minutes until it thickens. Add the white chocolate and mix, then the butter and mix again. Finally, add the gelatin. Using a hand blender, mix until the custard is smooth and glossy. Refrigerate for at least 4 hours. Whisk it lightly before filling!

In the bowl of the mixer, add the flour, sugar, salt, yeast and vanilla and mix them; then add the eggs, milk and butter.

Knead at a low speed until the ingredients are mixed and the flour disappears, then cover it and leave it for 30 minutes. After that, turn on the mixer and knead it at a high speed for 7-10 minutes.

Leave it overnight, for 12 hours, in the refrigerator, or up to 24 hours .

Take the dough out of the refrigerator and remove the air from it, then shape it while it is cold into small pieces weighing 30-35 grams each.

Roll them into balls and arrange them on a tray lined with parchment paper.

Proof the dough: Cover it and leave it for an hour and a half to two hours until it doubles in size.

Frying the donuts: Heat the oil to 165 degrees Celsius. Fry the donuts for one and a half to two minutes on each side.

Finishing touches: Toss it in vanilla sugar, stuff it with vanilla pastry cream filling, and enjoy!