Method

For the filling:

1. Mix the Amarula Cream liqueur, cornstarch and the egg yolk. 
2. Cut the vanilla pod in half lengthwise and scrape out the pulp.
3. Add the vanilla bean pulp, milk, and sugar to a medium pot. Then bring to a boil.
4. Remove the pot from heat and stir in the starch mixture.
5. Briefly heat mixture 1-2 minutes, or until it starts to boil.
6. Let the filing mixture sit until room temperature.
7. Once cooled, place in a food processor (or use a handheld mixture) and gradually mix in butter cubes until smooth.
8. Refrigerate the cream filling until use.

For the pastry:

1. Preheat the oven to 170°C (340°F).
2. Line two baking sheets with parchment paper.
3. Knead the flour, butter, icing sugar, salt and Amarula Cream liqueur into a smooth dough. 
4. Then add the egg yolk and continue kneading until evenly mixed. 
5. Form the dough into a lump, place in a covered bowl and chill for 30 minutes.
6. Lightly flour the work surface, and roll out the dough to a 3 mm thickness and cut out biscuits with the elephant cutters. 
7. Cut out every second elephant in the middle again with a smaller elephant cutter. 
8. Place the elephants on the baking tray. Bake for 10 minutes on the middle shelf. Then remove and leave to cool.
9. Take filling mixture out of fridge and stir.
10. Finally, put two elephants together with a little filling between.
11. Decorate and enjoy!