Mix Dry Ingredients: In a large mixing bowl, sift together 4.23 ounces (120g) plain flour and a pinch of salt.

Incorporate the Butter: Cut 2.82 ounces (80g) butter into small pieces and add it to the flour. Use your fingers or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs.

Add Wet Ingredients: In a separate bowl, whisk together 3.38 fluid ounces (100ml) water, 3.38 fluid ounces (100ml) milk, and 3 eggs. Gradually add this mixture to the flour and butter mixture, stirring until a dough forms.

Knead and Chill: Turn the dough onto a lightly floured surface and knead it gently until smooth. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to allow it to firm up.

Heat Milk: In a medium saucepan, heat 2.11 cups (500ml) milk over medium heat until it is just about to simmer.

Combine Sugar and Starch: In a separate bowl, mix 5.29 ounces (150g) sugar with 2.12 ounces (60g) starch.

Make Custard Mixture: Add the sugar and starch mixture to the hot milk, whisking continuously to prevent lumps. Cook the mixture over medium heat, stirring constantly, until it thickens and starts to bubble.

Incorporate Butter and Eggs: Remove the saucepan from the heat and stir in 5.64 ounces (160g) butter until melted and fully incorporated. In a small bowl, beat 2 eggs and then temper them by slowly adding a bit of the hot milk mixture to the eggs, whisking constantly. Once tempered, stir the egg mixture back into the saucepan.

Add Vanilla: Stir in 1 teaspoon vanilla essence for added flavor. Continue to cook the custard for an additional minute, then remove from heat and let it cool.

Roll Out Dough: Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch (3mm).

Cut and Shape: Use a cookie cutter or a glass to cut out circles of dough. Press the dough circles into a muffin tin or tartlet pan, ensuring they fit snugly into the molds.

Bake the Shells: Bake in the preheated oven for 12-15 minutes, or until the pastry shells are golden brown. Remove from the oven and let them cool completely.

Fill with Cream: Once the pastry shells are cooled, spoon or pipe the prepared custard into each shell.

Chill and Serve: Refrigerate the filled pastries for at least an hour to allow the cream to set. Serve chilled and enjoy your homemade pastries!