For patisier cream, pour the milk into the pan, scoop out the vanilla seeds and add both the pod and the seeds to the milk. Warm up to the boiling point, then pour into a container and cool slightly. Close and put in the fridge to infuse for at least 6 hours.
Lightly warm the vanilla milk over low heat. Pour the egg yolks into a stainless steel bowl and, whipping constantly with a whisk, gradually, gradually, add 50 g of sugar. Continuing to beat, gradually pour the flour and knead until smooth.
Strain the milk and pour into the egg-flour mass. Stir well. Pour the contents of the bowl back into the pan and bring to a boil, constantly kneading with a wooden spoon. When the cream boils, reduce the heat and cook for another 5 minutes, stirring constantly. Remove from heat, cool and pour into a tight-fitting container. Put the plastic wrap directly on the surface of the cream, so that it does not blown away. Cover and refrigerate; Patisier cream can be stored in the refrigerator for up to 3 days.
For praline, combine 200 g of sugar and glucose in a saucepan and put on medium heat. Pour 200 ml of water and, while stirring, bring to a boil. When cooking caramel, stir the mixture only until boiling, so that the syrup does not crystallize. Prepare a brush in a bowl with water and rinse sugar crystals from the pan to avoid it. Cook until deep caramel color. Remove from heat. Gently pour almonds, so as not to burn yourself. Pour into the prepared baking sheet and let it harden.
Generously lubricate 12 indentations in muffin molds with a volume of 250 ml. Combine all the ingredients of caramel in a small saucepan and place over medium heat. Stir to dissolve sugar. Boil light caramel and pour 1 tablespoon into each well.
Take the rested dough out of the refrigerator and roll it into a rectangle of about 35 × 50 cm, about 2.5 mm thick. It will take a lot of energy, because the dough will shrink and resist. If it is very unyielding, put it in the fridge for another 10 minutes, then continue rolling. Perhaps the test will need to rest a few more times. When the dough becomes too large for the refrigerator, simply fold it in half and place on a tray.
Spread the dough on a lightly sprinkled surface with the short side facing you. Evenly coat the patiser with cream (it will take 100 g for all the buns), leaving 2 cm free at the far edge. Sprinkle with pralines and nuts. Roll into a roll with the movement from oneself and cut into 4 cm thick circles. Place the blanks in the hollows of the muffin molds.
Cover the blanks loosely with a damp kitchen towel or gauze. Leave to warm for proofing (at 26–28 ° C) for 2 hours, until the increase in size almost doubled. Moisten a towel or gauze from time to time as they dry.
Preheat oven to 200 ° C. Reduce the temperature to 170 ° C and bake for 15-17 minutes. While the buns are still warm, smear them with the remaining caramel. Allow the molds to cool slightly before serving, so that they hold the form.