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.
40 K
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Last modified on: March 25th 2018
For 10 pieces, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 1 hour 60 min.
Cooking: 25 min.
All in all: 2 hours 25 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 15 min.
Mini lemon millefeuilles
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
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
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
If not already done, prepare 200 g Lemon Confectioner's Custard.

Stage 5 - 5 min.
Mini lemon millefeuilles
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
Lay a second disc on top...

Stage 7 - 5 min.
Mini lemon millefeuilles
...then another dab of custard.

Stage 8 - 50 min.
Mini lemon millefeuilles
...and top with a third disc.

Stage 9 - 5 min.
Mini lemon millefeuilles
Finish with a dusting of icing sugar.

Stage 10
Mini lemon millefeuilles
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.
Keeping: A day at the most in the fridge.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe120 RDI=50 %730 RDI=70 %580 RDI=90 %2,100 RDI=110 %8,810 RDI: 110 %
Per 100 g30 RDI=10 %190 RDI=20 %150 RDI=20 %540 RDI=30 %2,260 RDI: 30 %
Per piece10 RDI=5 %70 RDI=7 %60 RDI=9 %210 RDI=10 %880 RDI: 10 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Gluten, Milk, Sulfites, egg
How much will it cost?
  • For 10 pieces : 1.50 €
  • Per piece : 0.15 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
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, Koulibiak in pie dish, Millefeuille, Chicken and mushroom pie, Thin summer tart "à la grecque", ... See them all 71

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