In a medium saucepan, heat heavy cream until hot but not boiling. Whisk egg yolks, sugar, and vanilla bean paste in a bowl, then slowly mix in hot cream. Cook until thickened, about 5-7 minutes, then chill.

In a large bowl, beat butter and sugar until creamy. Add egg and vanilla bean paste, then gradually mix in flour, baking powder, and salt until combined.

Cover dough with plastic wrap and refrigerate for at least 30 minutes.

Preheat oven to 350°F. Line a baking sheet with parchment. Drop balls of dough onto the sheet, spacing 2 inches apart. Bake for 9-12 minutes until golden at edges.

Cool cookies, then fill each with pastry cream. Sprinkle sugar on top and caramelize with a kitchen torch.