In a saucepan, combine 500 ml milk, lemon peel, orange peel, cinnamon stick, and sugar. Heat over medium heat for 4 minutes. Remove from heat and let it infuse for a few minutes.
In a separate bowl, mix 250 ml milk, egg yolks, vanilla essence, and cornstarch until smooth and lump-free.
Strain the infused milk back into the saucepan and heat over medium heat, stirring constantly. Gradually add the yolk mixture. Cook, stirring, until the cream thickens.
Transfer the cream to a bowl, cover with cling film (touching the surface to prevent skin formation), and refrigerate.
2. Toast the Almonds:
In a frying pan, toast sliced almonds over medium heat for 4 minutes until golden brown. Set aside for garnish.
3. Bake the Puff Pastry:
Preheat your oven to 190°C (375°F).
Prick the puff pastry sheet with a fork to prevent it from puffing unevenly. Sprinkle with sugar.
Place the puff pastry on a baking tray lined with baking paper. Cover it with another sheet of baking paper and place a second tray on top to weigh it down.
Bake for 35 minutes or until golden and crisp. Let it cool completely, then divide it into two equal parts.
4. Assemble the Pastry:
Beat the chilled cream filling for 1 minute to smooth it out and transfer it to a piping bag.
Spread or pipe the cream onto one layer of the puff pastry. Place the second layer of pastry on top.
Dust with icing sugar and sprinkle toasted almonds on top if desired.
Serving Suggestions
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