Chimney Cone 'Carrot' with Vanilla Pastry Cream

Ingredients

• 80 g icing sugar
• 500 ml milk
• 2 eggs
• 3 egg yolks
• 300 g plain white flour
• 25 g granulated sugar
• 25 g flour
• 2 tsp vanilla bean paste or extract
• 25 g corn starch
• 7 g instant dry yeast
• 40 g melted butter, cooled
• 80 ml milk, lukewarm
• 2 egg yolks for brushing*
• 100 g sugar for sprinkling
• 2 tsp cinnamon for sprinkling
• 50 g butter, cold