Miguelitos (Spanish Cream-Filled Puff Pastries)

Instructions

1. Heat the milk with the lemon peel until steaming. Let it steep 10 minutes, then remove the peel.
2. Whisk the yolks, sugar and cornstarch until pale. Whisk in the hot milk gradually.
3. Return to the pot and cook over medium heat, whisking constantly, until thick and bubbling, then 1 minute more (it must reach 160 F / 71 C). Stir in the vanilla.
4. Strain into a bowl, press plastic wrap onto the surface and chill at least 2 hours.
5. Heat the oven to 400 F (200 C). Roll the pastry slightly and cut sixteen rectangles of about 2 1/2 by 3 inches (6 by 8 cm). Place on parchment-lined trays and prick lightly.
6. Cover with another sheet of parchment and a second tray to keep them flat. Bake 18 to 20 minutes, until deep golden and crisp.
7. Simmer the sugar and water 2 minutes to make a syrup. Brush lightly on the warm pastry and cool completely.
8. Fill the cooled pastries: pipe or spread the cold cream on 8 rectangles, top with the remaining 8 and dust well with powdered sugar.