PUFF PASTRY filled with FRENCH LEMON PASTRY CREAM 

Delicious Puff Pastry filled with French Lemon Pastry Cream (see the recipe below)
Goodie Goodie is a non-profit wholesale bakery (closed to the public) that makes yummy French Meringue Kisses and supports COMPASS Refugee Centre. Everyone involved is a volunteer and we don't pay for things like rent or advertising, so 100% of our profit goes to our charitable cause, (which makes us a pretty good choice when deciding who to support).
Website: goodiegoodie.ca
Email: contact@goodiegoodie.ca
Phone: 519-591-1365
Goodie Goodie is sponsored by Redpath Sugar and Danby Appliances.
Partners include Conestoga College's Baking and Pastry Arts program and COMPASS Refugee Centre in Kitchener.
WHAT YOU NEED
Lemon Syrup
2 TBSP lemon juice
2 TBSP sugar
1 TBSP water
French Pastry Cream
1/3 cup of milk
1/4 tsp vanilla
1 egg yolk
1 1/2 TBSP of sugar
2 tsp corn starch
3/4 tsp cold butter
2 TBSP lemon syrup
OPTIONAL: Whipped cream
Pastry
1 sheet of puff pastry
1 egg for egg wash
Decoration
Icing sugar
WHAT YOU DO
Lemon Syrup
Mix lemon juice, sugar and water in a small pan
Stir constantly over medium heat until color changes to amber
Take off heat and let cool to room temperature
French Pastry Cream
Heat milk and vanilla in a saucepan to a simmer on medium heat
Turn off heat and let site for 15 minutes
Whisk eggs, sugar and corn starch in a bowl by hand
Whisk a small amount of hot milk into bowl (to avoid cooking the egg)
Ad the remaining while constantly whisking
Strain mixture back into the saucepan
Cook over medium/high heat while constantly whisking until thick
Remove from heat and stir in cold butter
Stir in lemon syrup
OPTIONAL: Fold in some whipped cream
Let cool to room temperature and cover with plastic wrap (touching pastry cream to avoid forming a skin)
Refrigerate until ready to use
Pastry
Smooth out puff pastry sheet with a rolling pin
Cut two rectangular shapes
Brush with egg wash
Bake at 350 degrees F for 15 minutes (or until a light golden brown colour)
Let cool to room temperature
Decorating
Spoon pastry cream into a piping bag (we're using a 1M nozzle)
Turn one piece over surface
Gently place top piece onto the piped pastry cream
Dust with icing sugar

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