1: Preheat the oven to 390°F (200°C). If not ready-rolled, roll out 150 g Puff or flaky pastry (pâte feuilletée) thinly, then cut out circles 2 inches (5 cm) in diameter. A cutter is best for this. Arrange the circles on a baking sheet and dust with icing sugar.
2: Lay a sheet of cooking parchment on the pastry, then lay a second
baking sheet on top, to stop the pastry puffing up too much during cooking.
3: Bake for about 25 minutes, until the discs are nicely browned (check by lifing the top baking sheet). Leave to cool on a wire rack.
5: Over a third of the pastry discs, pipe a dab of confectioner's custard using a forcing bag.
6: Lay a second disc on top...
7: ...then another dab of custard.
8: ...and top with a third disc.
9: Finish with a dusting of icing sugar.
10: Keep in the fridge until serving, but these should be eaten the day they are made.
Remarks
If you would prefer a slightly simpler version, use a vanilla-flavoured custard instead of the lemon. To make different versions, simply use a different flavoured custard/cream filling, such as chantilly.