Preheat oven to 375 °F (190 °C).

Mix the egg yolks with 1 tbsp (15 g) of granulated sugar and the vanilla sugar until slightly creamy.

Beat the egg whites, add the rest of the sugar, and beat to very stiff peaks.

Then fold sifted cornstarch, yolk mixture, and last the sifted flour into the egg whites.

Fill a piping bag with the batter, and use a round nozzle to pipe 40 domes of 1½in (4 cm) diameter onto a baking sheet lined with parchment paper.

Make half of them a little bit flatter, so that as the bases, they are more stable.

Bake for about 20 minutes, until light brown.

Keep the oven door open a crack while baking, so moisture can escape.

Remove from the oven, brush with apricot marmalade, and let cool.

Warm the glaze in a water bath.

Dip each half doughnut in the glaze with the help of a fork, set them on parchment paper, and let dry.

Whip the cream with the confectioner’s sugar and pipe onto the bases with a star-shaped nozzle.

Set the tops on the cream.