Mini lemon millefeuilles

A recipe from cooking-ez.com

For 10 pieces, you will need:

• 1 150 g Puff or flaky pastry (pâte feuilletée)
• 2 40 g icing sugar
• 3 200 g Lemon Confectioner's Custard
• Total weight: 390 grams

Times:

Preparation	Cooking	Start to finish
1 hour 60 min.	25 min.	2 hours 25 min.

Step by step recipe

• 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.
• 4: If not already done, prepare 200 g Lemon Confectioner's Custard.
• 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.

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