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.
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Last modified on: March 25th 2018

For 10 pieces, you will need:

Change those ingredients for: 5 pieces 10 pieces 20 pieces 30 pieces

How long does it take?

Time required for this recipe:
PreparationCookingStart to finish
1 hour 57 min.25 min.2 hours 22 min.
Keeping: A day at the most in the fridge.
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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?

Note : These prices are only approximate

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Source

Home made.

More recipes?

This recipe uses (among others)
Lemon Confectioner's CustardLemon Confectioner's Custard: You can get more informations, or check-out other recipes which use it, for example: Strawberry feuilleté, Lemon Meringue Pie Verrines, Lemon and lime custard tart, Clafoutis "Marie-Antoinette", ... 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: Mirlitons, Courgette tart with mint, Cochelin d'Evreux, Crusty cockle tart, Mini palmiers, ... All
Icing sugarIcing sugar: You can get more informations, or check-out other recipes which use it, for example: Brioche royale, Chocolate sweetcrust pastry, Little Christmas biscuits, Gâteau Nantais, Finger biscuits, ... All

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