For the tins:
20g unsalted butter
For the pastry:
262.5g unsalted butter*
375g plain flour
225g water
pinch of salt
For the custard:
375g milk
1 cinnamon stick
1/2 lemon zest
30g butter*
1.5 tsp* cornflour
3 tbsp plain flour
3 egg yokes
For the syrup:
375g caster sugar*
1 cinnamon stick
1/2 lemon zest
150g water*
corrections from recipe seen in entry*