Mini lemon millefeuilles

Step by step recipe:

  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.
  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.

  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.
  4. 30 min.Mini lemon millefeuilles : Photo of step #4
    If not already done, prepare 200 g Lemon Confectioner's Custard.
  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.
  6. 5 min.Mini lemon millefeuilles : Photo of step #6
    Lay a second disc on top...
  7. 5 min.Mini lemon millefeuilles : Photo of step #7
    ...then another dab of custard.
  8. 50 min.Mini lemon millefeuilles : Photo of step #8
    ...and top with a third disc.
  9. 5 min.Mini lemon millefeuilles : Photo of step #9
    Finish with a dusting of icing sugar.
  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.

Source:

Home made.

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