How to make
Prepare the cream by placing the fresh milk with the sugar, cinnamon and lemon peel over medium heat.
Beat the yolks with the starch and if your mixture seems thick, pour a little milk.
Reduce the heat, remove the cinnamon and lemon peel and pour the yolk mixture into the milk, by beating, until it thickens.
Leave the finished cream to cool, by beating with a wire whisk from time to time, so that it does not form a crust.
Let the oven heat up to the temperature specified by the puff pastry package manufacturer. During this time, cut circles from it with a diameter of about 3.1″ (8 cm). If the mold you use is slightly curly, the cream puff pastries will become even more beautiful.
Spread the cream into a circle, without reaching the edges and cover with another circle on top. The cream will stick the two halves together, but still press the edges lightly.
Brush the surface of each cream puff pastry with honey and sprinkle with sliced almonds. You can also put some of them on the inside, to the cream, if you wish.
Bake as directed, usually 15 minutes is enough.
Enjoy!
