Boil 100 g water with 170 g sugar, the cinnamon stick and a strip of lemon peel in a pan for 6 minutes to a syrup at 105 °C.

Ingredients

• 300 gPuff pastry, frozen, ready-to-bake
• 12 gButter, without salt editorial addition
• 100 gBeverages, water, tap, drinking
• 170 gSugars, granulated
• 3 gSpices, cinnamon, ground not counted – removed
• 5 gLemon peel, raw not counted – removed
• 300 gMilk, whole, 3.25% milkfat, with added vitamin D
• 25 gWheat flour, white, all-purpose, unenriched
• 102 gEgg, yolk, raw, fresh
• 2 gSpices, cinnamon, ground

Method

1. Boil 100 g water with 170 g sugar, the cinnamon stick and a strip of lemon peel in a pan for 6 minutes to a syrup at 105 °C.
2. In a second pan whisk 25 g flour into 60 g cold milk, add the remaining 240 g milk and cook for 4 minutes, whisking constantly, until thickened.
3. Remove the cinnamon and peel from the syrup, pour the syrup in a thin stream into the milk cream while whisking, cool for 5 minutes and stir in 6 egg yolks. Preheat the oven to 250 °C.
4. Grease a 12-cup muffin tin with 12 g butter. Roll the puff pastry tightly into a log, cut into 12 slices of 25 g and press each into a cup with a moistened thumb in a thin layer up to the rim.
5. Fill the cases three-quarters full with custard and bake for 14 minutes at 250 °C in the upper part of the oven until the pastry is golden and the custard has dark spots.
6. Cool in the tin for 10 minutes, unmould and dust with 2 g ground cinnamon.