Vanilla Cream Fingers

Makes 8 Large Fingers

1. Gently warm milk, do not boil.
2. In a mixing bowl add egg yolks and caster sugar and whisk until pale yellow. Add the flour and cornflour and whisk until smooth. Add ¼ of the heated milk to the mixing bowl, whisk until smooth.
3. Pour the mixture back into the saucepan, return to the heat and whisk until the mixture boils.
4. Transfer this to a piping bag and chill completely.
5. Fold & cut the pastry in half width ways, then cut 8 strips of pastry. Place the pastry strips on an AEG MaxiTray lined with parchment paper and brush with milk.
6. Preheat the oven to 200°c and then bake the pastry on Low Humidity or SteamBake™ for about 15 minutes or until golden brown. (If using SteamBake™ remember to add water and preheat for 5 minutes before baking).
7. Allow to cool before splitting each finger sideways. Pipe the vanilla cream on one half and place the top finger back.
8. Melt the chocolate and mix the icing sugar with 1 tsp water then drizzle the fingers with chocolate and icing.