Cooking-ez.com

1,001 easy and fully explained recipes, with 12,214 photos and 79 videos

Mini lemon millefeuilles

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.

6,239

Grade this recipe

Last modified on: March 25th 2018

For 10 pieces, you will need:

How long does it take?

Fulfillment
PreparationCookingStart to finish
1 hour 57 min.25 min.2 hours 22 min.
Preservation:
A day at the most in the fridge.
At what 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 by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

Change currency:

Source

Home made.

More recipes?

This recipe use (among others)
Lemon Confectioner's CustardLemon 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)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, Langoustine and leek tarts, Strawberry feuilleté, Rustic chicken and mushroom pie, Chicken and mushroom pie, ... All
Icing sugarIcing sugar: You can get more informations, or check-out other recipes which use it, for example: Coconut tuiles, Coconut paste, Little Christmas biscuits, Linzer torte, Chocolate sweetcrust pastry, ... All

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-05-26)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page