Boil the vanilla beans in the cream and filter. After mixing the flour and yeast, add the cream with all the ingredients except the FARCIFORNO. Mix for about 5 minutes, until a homogeneous paste is obtained. Dress the mass in the moulds using a pastry bag with a n° 8 smooth nozzle. Use a syringe to put about 25-30 gr. of FARCIFORNO in the centre of the muffin. Bake for 5 minutes at 240° C, then lower the temperature to 175° C for another 20 minutes, with the valve closed. You may vary the type of fruit, choosing from the various CESARIN flavours in the FARCIFORNO and PASTAFRUTTA lines, thereby customising your recipe.