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Mini lemon millefeuilles

These dainty and delicious mini millefeuilles have layers of puff pastry filled with lemon confectioner's custard (pastry cream).

They are a bit tricky because they are quite fragile and do not keep well once assembled. But freshly made, they are a true delight.

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Last modified on: March 25^th 2018

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

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Measures:

How long does it take?

Time required

Preparation	Cooking	Start to finish
1 hour 57 min.	25 min.	2 hours 22 min.

Keeping:

A day at the most in the fridge.

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

Work this out...

Step by step recipe

Stage 1 - 15 min.

Mini lemon millefeuilles : Photo of step #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.

Stage 2 - 2 min.

Mini lemon millefeuilles : Photo of step #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.

Stage 3 - 25 min.

Mini lemon millefeuilles : Photo of step #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.

Stage 4 - 30 min.

Mini lemon millefeuilles : Photo of step #4

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

Stage 5 - 5 min.

Mini lemon millefeuilles : Photo of step #5

Over a third of the pastry discs, pipe a dab of confectioner's custard using a forcing bag.

Stage 6 - 5 min.

Mini lemon millefeuilles : Photo of step #6

Lay a second disc on top...

Stage 7 - 5 min.

Mini lemon millefeuilles : Photo of step #7

...then another dab of custard.

Stage 8 - 50 min.

Mini lemon millefeuilles : Photo of step #8

...and top with a third disc.

Stage 9 - 5 min.

Mini lemon millefeuilles : Photo of step #9

Finish with a dusting of icing sugar.

Stage 10

Mini lemon millefeuilles : Photo of step #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.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 10 pieces : 1.74 €
Per piece : 0.17 €

Note : These prices are only approximate

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Source

Home made.

More recipes?

This recipe uses (among others)

	Lemon Confectioner's Custard: You can get more informations, or check-out other recipes which use it, for example: Clafoutis "Marie-Antoinette", Strawberry feuilleté, Lemon Meringue Pie Verrines, ... All
	Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Apple and pear tart, Crusty pistachio, almond and apricot flan, Rustic chicken and mushroom pie, Saint Honoré cake, Epiphany galette, ... All
	Icing sugar: You can get more informations, or check-out other recipes which use it, for example: Nanou's chocolate cake, Jam doughnuts, Amaretti, Gâteau Nantais, Walnut paste, ... All

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