Measure the dries into a bowl.

Pour in the water and mix together. It will appear dry at first but once it has made an approximate dough move it onto the table. It’ll come together sooner than you think!

Knead for 7-10 mins until very smooth.

Wrap and put into the fridge for 30 mins to rest.

Cut your COLD butter into pieces and put into an approximate square or rectangle shape. Fold the paper around and start bashing and squashing it into shape.

Roll the dough to three times its length (approx 40cm) and then fold like a letter (aka a ‘single fold’).

Wrap your dough and let rest for 20 mins.

Roll out the block until it is around ½ cm thick and approx 35-40cm x 20cm.

Spread the soft butter in a thin layer all over the dough with the palate knife and roll it up tightly.

Chill for at least 1 hour or up to a day.

Put sugar, peels and cinnamon into a pan, followed by the water. Bring to the boil.

In a saucepan, whisk the cream and double cream with the starch off the heat. Heat until smooth and thick.

Off the heat, whisk in your egg yolks followed by sugar syrup.

Pass custard through a sieve into a jug, so you can pour it easily into your moulds. Cool completely before using.

Pre-heat your oven to MAX and put your pizza stone - or tray - into the oven to warm up.

Remove your dough from the fridge and cut 15-20g pieces. Place these into your tins and allow to warm up to room temp for 15 mins.

Fill your cases up to almost full - ⅚th.

Bake for 8-10 mins, keeping the oven at max.

Allow to cool slightly before eating.