Lemon Cream Puff Pastry

Prepare the Lemon Cream Filling:

• In a saucepan, combine 1 and 3/4 cups of milk and the peel of one lemon. Heat over low to medium heat until it begins to simmer, stirring occasionally.
• While the milk is heating, whisk together the 4 egg yolks, 1/2 cup of sugar, and 4 tablespoons of cornstarch in a separate bowl until smooth and creamy.
• Once the milk begins to simmer, remove the lemon peel. Slowly pour the hot milk into the egg mixture, whisking continuously to prevent the eggs from curdling.
• Return the mixture to the saucepan and continue to cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble. This should take around 3-4 minutes.
• Remove the lemon cream from the heat and let it cool completely, covering it to prevent a skin from forming on top.

Prepare the Puff Pastry:

• Preheat your oven to 180ºC (356ºF). Line a baking sheet with parchment paper.
• Roll out the puff pastry on a lightly floured surface. You can use store-bought puff pastry for ease, or make your own from scratch if you prefer.
• Cut the puff pastry into rectangles or circles, depending on your preference.
• Bake the puff pastry in the preheated oven for 15-20 minutes, or until the pastry has puffed up and turned golden brown.
• Once baked, remove the puff pastry from the oven and let it cool completely on a wire rack.

Prepare the Whipped Cream Topping:

• In a chilled mixing bowl, whisk together the 3/4 cup of whipping cream and 1 tablespoon of sugar until stiff peaks form. Be careful not to overwhip the cream.

Assemble the Pastry:

• Once the puff pastry has cooled and the lemon cream is completely cooled, slice the puff pastry into two layers, either horizontally or by splitting it into two circles.
• Spoon or pipe a generous amount of lemon cream filling onto the bottom half of the pastry.
• Add a dollop of whipped cream on top of the lemon cream.
• Place the top layer of puff pastry over the filling, pressing lightly to ensure it stays in place.

Garnish and Serve:

• Dust the top of the pastry with powdered sugar for a sweet finishing touch.
• If you prefer a warm, spicy kick, sprinkle a little cinnamon over the powdered sugar.
• Serve immediately or refrigerate until ready to enjoy.