Mix the gelatin with the water and leave to swell in the fridge.

In a saucepan, add the milk, cream and split vanilla beans (or vanilla extract).

Strain the pan and heat without boiling.

Remove from heat and leave to infuse for 15 minutes. This step is not compulsory, but it will intensify the vanilla aroma.

In a bowl, whisk the egg yolks with the sugar to dissolve the sugar a little, without trying to whiten them.

Add the cornstarch and flour and mix until smooth.

Bring the milk to the boil and pour half of it over the egg-sugar mixture. Mix well, then pour back into the saucepan with the remaining milk.

Bring to a boil over medium heat and thicken, stirring constantly. Cook for 2 minutes from boiling.

Remove the pan from the heat and stir in the melted cocoa butter or Mycryo butter powder. Mix well until completely melted.

Add the gelatin and stir until completely melted, then add the butter in the same way.

Relax the mascarpone with a little of the crème pâtissière, then add to the remaining cream.

Mix well to obtain a light, silky texture, then transfer to a clean container.

Cover with plastic wrap directly on the surface and chill in the fridge until ready to use