Method

1. Preheat the toaster oven to 200 ̊C.
2. In a medium saucepan, add water, brown sugar, salt, and butter. Cook until everything is melted and dissolved.
3. Once it’s simmering, whisk in the flour. Stir the dough around with a wooden spoon and cook for 2 – 3 minutes on low heat.
4. Remove from the heat and spread out the dough in a large bowl.
5. Add vanilla extract to the beaten eggs. Gradually incorporate the beaten eggs into the dough in 6 parts. Make sure the dough is of a tacky consistency.
6. Transfer the cooled dough to a pastry bag fitted with a wide-hole nozzle.
7. Pipe the base of the dough into 8cm – 10cm circles. Continue piping along the rim of the dough and upwards to form a cup-like shape. Spray water onto the dough before baking.
8. Line a baking sheet with parchment paper and bake the pastry at 200 ̊C for 20 minutes then 180 ̊C for 10 minutes.
9. Let the pastry cool for 5 minutes before brushing it with melted butter. Toss it in the cinnamon and sugar mixture. Serve with ice cream and sprinkles.