In a bowl, place the flour and sugar in a fountain pattern, add the two sachets of yeast and vanillin.
Mix the fresh milk, the butter melted in a bain-marie and the eggs together, then pour them into the bowl with the flour and knead until the mixture is soft and frothy.
Butter 12 non-stick muffin muolds (you can use both the disposable paper cups and the silicone moulds) and fill them for 2/3, by using a spoon or a ladle.
Bake them in a preheated oven at 180° for 15/20 minutes without opening the oven, then take them out and let them cool. While they are cooking, prepare the cream decoration.
In a bowl with tall sides, whip the very cold cream by using electric whips.
When the cream begins to take on consistency also add the vanillin.
Put the whipped cream in the fridge, already ready in a piping bag with a toothed nozzle, decorate the muffins with the whipped cream when serving them.