Preheat the oven to 180 degrees Celsius
For the Cream filling:
Mix together 2 whole eggs, 30 g of flour, and 60 g of sugar. Boil the milk and pour over the mixture, whisking continuously. Return the mixture to the pan and cook on a low heat for 6-9 minutes. Contunue whisking. Place the mixture into a piping bag.
For the base mixture:
Melt the butter and mix with all the remaining ingredients and place in a piping bag.
Line some rings with grease-proof paper and place on a baking tray (also lined with grease proof paper). Pipe one layer of the second mixture into each ring, then pipe one layer of the first mixture into each ring. Top with a final layer of the second mixture. Brush the tops with egg yolk and bake in the oven for 20 minutes.
Chill in the fridge before serving.
«Chill in the fridge before serving to allow the cake to set.»