Mini Citrus Puffs

Heat the oven to 200°C (180° fan)400°F gas 6. Line a large baking tray with non-stick baking paper.

Roll out the pastry on a lightly floured surface about 5mm|1/4" thick and cut into 20-30 rounds. Score a smaller round inside each one, leaving a clear border, taking care not to cut the pastry all the way through.

Put the rounds on the tray, prick with a fork and lightly brush with beaten egg.

Bake for 12-15 minutes until puffed and golden. Place on a wire rack to cool completely.

Carefully remove and discard the top and central piece of pastry from each one, leaving the base intact.

Heat the water and the sugar in a pan, stirring until the sugar has dissolved completely. Bring to a boil and boil for 3 minutes. Remove from the heat.

Mix the flour and salt with a little milk and set aside.

Heat the remaining milk, cream, lemon rind and cinnamon stick in a pan and slowly bring to a boil. Discard the rind and cinnamon.

Slowly add the boiled milk mixture to the flour paste and return to the pan.

Bring to a boil, stirring constantly. Add the sugar syrup and leave until cold.

Beat in the egg yolks.

Spoon the cold custard almost up to the top of each pastry case and place on the baking tray.

Return to the oven for 10-15 minutes until the custard appears almost set, but still wobbly in the centre. Leave to cool completely.

For the icing: sift the icing sugar into a bowl and beat in the lemon juice. Add just enough water until the mixture is thick enough to coat the back of a spoon.