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1
Add all of the ingredients for the choux pastry into a bowl and mix well until there are no lumps left.
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2
Add the mixture to a pan and on low heat constantly stir it until it becomes a creamy coloured dough.
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3
Be careful not to burn it.
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4
Add the mixture to a plastic bag.
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5
Cut a hole in one corner to pipe out the dough.
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6
Take care not to burn yourself.
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7
Pipe into circles and flatten the tops with a wet finger.
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8
Spray lightly with water.
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9
Preheat the toaster oven and bake the choux pastry for 12-15 minutes.
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10
Bake for 3 minutes at a time then allow 1 minute to rest and repeat until the 15 minutes is up.
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11
Once the choux pastry is in the toaster oven, do not open it until they have cooled.
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12
It will not rise properly if the temperature drops while baking.
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13
Use this custard cream for the filling.
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14
Combine the flour, egg yolks and sugar together.
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15
Add the warmed milk in 2 - 3 goes, mixing after each addition.
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16
Lastly add a few drops of vanilla essence.
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17
Add the mixture to a pan and mix well on a low heat being careful not to burn it.
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18
Once it's thickened, it's done.
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19
Chill the custard cream in the refrigerator.
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20
It will chill quicker if you spread it thin between 2 sheets of cling film.
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21
Once chilled, form the cream into a log shape.
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22
Cut into circles and sandwich each between one of the pastries sliced in two.
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23
Done!
