Step 1

If you are making the pastry from scratch, follow these steps.

Step 2

To make the rough puff pastry, place the ice cold butter, plain flour, ice cold water and salt in the mixing bowl and mix 20 Sec. / Speed 6.

Step 3

Place onto a generously floured surface and form into a ball. It will be very sticky so just be sure to handle it quickly. Shape into a square and wrap in clingfilm. Refrigerate for 30 minutes.

Step 4

Remove, unwrap and place onto a floured surface. Roll out to a rectangle about 20x50cm. Fold over the bottom third and then the top third. Turn so that the seam side faces you. Repeat the rolling, folding and chilling process.

Step 5

Preheat the oven to 200°C / 180°C Fan / Gas Mark 6.

Step 6

To make the sugar syrup, place the golden caster sugar, water, lemon zest and cinnamon stick in the mixing bowl. Cook 8 Min. / 100°C / Reverse Speed Stir. Remove the lemon zest and cinnamon stick and transfer into a separate bowl.

Step 7

Place the eggs, egg yolks, corn flour, milk, vanilla pod and seeds in the mixing bowl. Cook 9 Min. / 90°C / Speed During the last minute pour the sugar syrup through the lid. Remove the vanilla pod and set aside.

Step 8

Roll out the pastry to a large rectangle. Roll it up starting from the short end. Cut into 12 equal sized pieces. Roll each piece into a circle about 8cm diameter and line a 12-hole muffin tin with it.

Step 9

Pour the custard mixture into each hole to about 3/4 way up. Transfer to the oven and bake for 15 minutes until golden brown. You may have some custard mixture leftover. You can refrigerate that or freeze it and reuse another time.

Step 10

Remove from the oven and leave to cool. Then serve!