Creamy puff pastry pastries

Milk in small pan gently to boiling point. Divide eggs and put egg yolks together with sugar. Add vanilla sugar and whisk together until thick and cream-colored mixture. Stir in flour and pinch of cinnamon. Clean lemon legs and grind half of the skins. Mix warm milk gradually with egg mixture while stirring. Pour the mixture into a pan and heat it to a boiling point on medium heat. Lower the heat and let the mixture simmer for 2 minutes while stirring until thick cream is formed. Take the pan of fire and leave the room to cool for about 30 minutes; stirring occasionally to prevent skin formation. Place in refrigerator until used.

Preheat the oven to 220 ºC or gas mark 5. Let the puff pastry thaw in approx. 10 minutes. Cut slices of puff pastry in half, put halved slices of dough on butter greased baking sheet and pierce with fork. Dough the dough in 12-15 minutes and bake it lightly, cook it out of the oven and let it cool down. Pour cream into piping bag and squirt on 4 slices of dough. Cover the cream with the rest of halved slices of dough. Spread pastry with powdered sugar. Possibly serve with hot chocolate sauce.