Coarsely grate the butter and keep cold.

Halve the vanilla bean for seeds.

Fit the K beater to the machine.

Grease the muffin tin.

Add Ingredients 1 (flour, sugar, water) into the Mixer bowl.

Attach the Mixer bowl to the machine and fit the splash guard.

Mix on speed 1 for 2 minutes.

Mix on speed 2 for 1 minute.

Wrap the dough in cling film.

Chill in the fridge for at least 20 minutes.

Transfer the pastry dough to a worksurface.

Roll out the dough into a rectangle about 30 x 40 cm.

Add the first 50 g of Ingredients 2 (butter) to the pastry dough.

With the shorter edge facing you, fold the top third toward you and the bottom third up over it.

Turn the dough 90° and roll out to the same size again.

Add the last 50 g of Ingredients 2 (butter) to the pastry dough.

With the shorter edge facing you, fold the top third toward you and the bottom third up over it.

Wrap in cling film and chill for at least 30 minutes.

Repeat the rolling out and folding process twice more.

Wrap the dough in cling film.

Chill in the fridge for 30 minutes.

Add Ingredients 3 (sugar, water, cinnamon stick, lemon peel) into a saucepan.

Heat until boiling then reduce the heat.

Simmer for 3 minutes.

Carefully transfer the syrup to a jug.

Set aside to chill completely in the fridge, leaving the cinnamon stick and lemon peel to infuse in the syrup.

Pre heat the oven to 230°C.

Remove the pastry from the fridge and roll out until 5 mm thick.

Use a pastry cutter to cut out 12 circles big enough to fill the sides of the muffin tin.

Line the muffin tin with the pastry, using your thumb to ease the pastry discs into the base of the tin and right up the sides.

Place the muffin tin in the fridge.

Add the first 3 items of Ingredients 4 (flour, cornflour, whole milk) to a medium bowl.

Mix until smooth.

Set aside.

Add the last item of Ingredients 4 (whole milk) to a saucepan.

Heat until just boiling, stirring frequently.

Once boiling remove from the heat.

Retrieve, clean the Mixer bowl and fit the Whisk tool.

Attach the Mixer bowl to the machine and fit the splash guard.

Transfer the contents of the saucepan to the Mixer bowl.

Transfer the contents of the medium bowl to the Mixer bowl.

Mix on speed 3 for 30 seconds.

Add Ingredients 5 (egg yolks, egg, vanilla seeds) to a medium bowl.

Mix until combined.

Retrieve the jug of syrup and strain through a sieve into the Mixer bowl.

Transfer the contents of the medium bowl to the Mixer bowl.

Mix on speed 6 for 30 seconds.

Transfer the custard to a jug.

Retrieve the muffin tin from the fridge.

Pour the custard mixture into the pastry cases, filling each one almost to the top.

Bake for 25 minutes at 230°C.

Leave to cool.

Serve.