In a heavy based, medium saucepan, over medium heat, heat 2 cups of the milk and all the sugar, stirring to dissolve until it starts steaming point.

While gently whisking, very slowly drizzle the hot milk into the eggs. Don’t pour it too quickly or you’ll cook the eggs.

Return the custard mixture to the pan and cook over medium heat, gently stirring with a whisk the entire time until it starts to thicken and bubble.

As soon as you see the first bubbles appear, continue cooking and stirring for a full minute to activate the cornflour.

Remove from the heat and stir in the butter, vanilla and salt until the butter has melted and is fully incorporated.

Pour the vanilla pastry cream into a dish or bowl and press plastic wrap to the surface to prevent a skin forming.

Chill 2-3 hours or overnight until cold.

Once the pastry cream is completely cool, pour the cream into a clean bowl. Whisk or beat with a handheld electric mixer to firm peak stage. Be careful not to overwhip or it will become grainy.

In a clean bowl, give the pastry cream a whisk to smooth it out, then add ⅓ of the cream and fold it into the pastry cream. Repeat this 2 more times with the remaining cream, being very careful to just gently fold so you don't squash the air out of it.

Transfer to a piping bag or use spoon to fill your pastries.