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.
5,717
Last modified on: March 25th 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
How long does it take?
| Preparation | Cooking | Start to finish |
|---|---|---|
| 1 hour 57 min. | 25 min. | 2 hours 22 min. |
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...
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.
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.
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.
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.
If not already done, prepare 200 g Lemon Confectioner's Custard.Stage 5
5 min.
Over a third of the pastry discs, pipe a dab of confectioner's custard using a forcing bag.Stage 6
5 min.
Lay a second disc on top...Stage 7
5 min.
...then another dab of custard.Stage 8
50 min.
...and top with a third disc.Stage 9
5 min.
Finish with a dusting of icing sugar.Stage 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.
To make different versions, simply use a different flavoured custard/cream filling, such as chantilly.
Nutritional information
How much will it cost?
For 10 pieces : 1.46 €
Per piece : 0.15 €
Source: Home made.
More recipes?
This recipe use (among others) | Lemon Confectioner's Custard: You can get more informations, or check-out other recipes which use it, for example: Lemon Meringue Pie Verrines, Strawberry feuilleté, Clafoutis "Marie-Antoinette", ... All |
 | Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Saint Honoré cake, Epiphany galette, Small foie gras pasties, Nanou's tuna tart, Tart Tatin, ... All |
| Icing sugar: You can get more informations, or check-out other recipes which use it, for example: Little Christmas biscuits, Arizona cupcakes, Armagnac marzipan, How to make marzipan decorations, Saint Honoré cake, ... All |
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2019-03-31)
Note: We'll never share your email with anyone else.
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.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.
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.