Mardi Gras Danish Pastries Filled With Custard

Boil the milk with the vanilla extract.
In a bowl whisk the egg yolks, sugar, and cornstarch. Gradually add the boiling milk.
Decant into the pan and re-heat so the cream thickens.
When the cream is ready, pour in bowl to cool down. Place a piece of plastic wrap on top so no skin forms on the surface. Set aside.
Warm the milk, add the yeast, stir, and let stand 3 to 4 minutes. Pour into the food processor bowl, add the flour, softened butter, egg, sugar, and a pinch of salt.
Knead for 5 to 6 minutes to obtain a homogeneous paste. Let stand for 1 hour in a warm place away from drafts, and covered with a clean cloth.
In a bowl, mix the almond paste, sugar, and butter by crushing them with a fork to form a smooth mixture. Set aside.
When the dough for the pastry is well risen, place on a floured surface, and divide into 8-10 dough balls.
Roll out each ball of dough into a 10 square centimeters, and not too thin.
At the center, drop a tablespoon of custard, cover it with a tablespoon of the filling mixture, and then place a square of chocolate on top.
Fold each dough strip, covering the dough filling.
Flip the balls, with the closed side down, on a baking sheet lined parchment paper.
Let rise for about 40 minutes.
Preheat oven to 200 degrees Celsius.
Brush the balls with an egg yolk diluted with milk.
Bake for 15 to 18 minutes.
Cool on a rack, and brush a little bit of melted dark chocolate on top.