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Mini lemon millefeuilles

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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 25^th 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

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

Change measures: Metric Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
1 hour 57 min.	25 min.	2 hours 22 min.

Keeping: A day at the most in the fridge.

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...

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Step by step recipe

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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.

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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.

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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.

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Stage 4 - 30 min.

If not already done, prepare 200 g Lemon Confectioner's Custard.

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Stage 5 - 5 min.

Over a third of the pastry discs, pipe a dab of confectioner's custard using a forcing bag.

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Stage 6 - 5 min.

Lay a second disc on top...

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Stage 7 - 5 min.

...then another dab of custard.

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Stage 8 - 50 min.

...and top with a third disc.

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Stage 9 - 5 min.

Finish with a dusting of icing sugar.

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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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,065 Kcal or 4,459 Kj	16 gr	116 gr	61 gr
53 %	6 %	11 %	9 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
273 Kcal or 1,143 Kj	4 gr	30 gr	16 gr
14 %	2 %	3 %	2 %

Per piece
Energetic value	Proteins	Carbohydrates	Fats
107 Kcal or 448 Kj	2 gr	12 gr	6 gr
5 %	1 %	1 %	1 %

% 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?

• For 10 pieces : 1.46 €
• Per piece : 0.15 €

Note : These prices are only approximate

Change currency:

Source

Home made.

More recipes?

This recipe uses (among others)

	Lemon Confectioner's Custard: You can get more informations, or check-out other recipes which use it, for example: Strawberry feuilleté, Clafoutis "Marie-Antoinette", Lemon Meringue Pie Verrines, Lemon and lime custard tart, ... All
	Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Mini palmiers, Little apple turnovers with almonds and raisins, Vol-au-vent cases, Two-cheese quiche, Tomato feuilleté with pesto, ... All
	Icing sugar: You can get more informations, or check-out other recipes which use it, for example: Paris-Brest, Coconut paste, Swiss meringues, Arlesian Biscuits, Oat financiers for Louise, ... All

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