Pour the yolk mixture back into the bowl of sauce, and set aside.

Return the yolk mixture to the pan and place over very low heat.

Fill each egg white half with the yolk mixture.

Bring milk to a boil and gradually whisk it into the yolk mixture.

Beat one cup of cream until stiff and fold into yolk mixture.

Reduce heat to low and pour yolk mixture back into pot.

Using a wire whisk, mix about 1/3 of whites into yolk mixture.

Add the yolk mixture and pulse until the dough begins to come together.

Add yolk mixture and process just until dough comes together.

Using a metal spoon, gently fold into the yolk mixture.