Make the filling. Mix in a bowl the flour and sugar. Add half of the water and mix until smooth. Then add the egg yolks and vanilla sugar and mix again.
Bring the other half of water to boil using a suitable pan. Once boiling, add the mix we had in the bowl. Stir it continuously until this starts boiling and gets thick enough. Remove from the heat and pass into a clean bowl. Leave it to cool down with a cling film in contact.
Make the rolls by mixing all the ingredients in a bowl. Once combined, pass it on the table and knead it until you get a sticky dough. Use some flour if needed. Roll it into a ball and pass it into a floured bowl. Leave it covered at room temperature until double up the size.
After doubled up the size, knead the dough just a bit and portion it equally (around 8ptns of 60g). Roll each one into the desired length. Pass them onto a linen oven tray with baking paper and leave them to double up the size again covered and at room temperature.
Bake into the preheated oven at 200C for 10 mins or until golden.
Let them cool down at room temp. Then open them using a knife, and fill them with the crème patissiere.
Dust them with the icing sugar. Do this process twice.
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