Summary

Ingredients

• 500 g puff pastry, frozen
• 8 egg yolks
• 0.5 liter ½ cream
• 150 grams sugar
• 1 teaspoon flavor, lemon baking or lemon peel untreated
• 1 tablespoon cornstarch
• Grand Marnier
• powdered sugar
• cinnamon

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Instructions

1. Thaw the puff pastry, roll it out slightly and cut it out into a circular shape, approx. 10cm in diameter, put the dough circles in a (better two) muffin tin, poke in a few times with a fork.
2. Put the cream (keep a little cream for mixing the starch), the sugar, the lemon zest in a saucepan and add the egg yolks through a sieve. Heat at low temperature, stir, just before boiling add the starch mixed with the retained cream, simmer for 3 minutes, stirring more often. Take the cream pudding off the stove and let it cool down a bit.
3. If desired, add a little Grand Marnier to the puff pastry molds (1-2 teaspoons), fill with pudding and place in the oven preheated to 200 ° C and bake until golden brown.
4. Remove, let cool and sprinkle with powdered sugar and cinnamon before enjoying. They taste best when they are lukewarm. Makes about 18-20 pieces.