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.
25K
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Last modified on: March 25th 2018

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For 10 pieces, you will need:

Change these quantities to make: 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.
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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.
Keeping
A day at the most in the fridge.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
483 Kcal or 2,022 Kj16 gr116 gr61 gr
24 %6 %11 %9 %
Per 100 g
Energetic valueProteins CarbohydratesFats
124 Kcal or 519 Kj4 gr30 gr16 gr
6 %2 %3 %2 %
Per piece
Energetic valueProteins CarbohydratesFats
48 Kcal or 201 Kj2 gr12 gr6 gr
2 %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).
Possible allergens in this recipe: Gluten, Milk, Sulfites, Egg
How much will it cost?
  • For 10 pieces : 1.46 €
  • 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.
Source
Home made.
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 and lime custard tart, Lemon Meringue Pie Verrines, 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: Ham "friand" pie, Apple Pie, Maroilles cheese quiche, Smart plum tart, Vegetable rosette tart, ... All
Icing sugarIcing sugar: You can get more informations, or check-out other recipes which use it, for example: Diamond biscuits, Saint Honoré cake, Swiss meringues, Sweet pastry, Clementine Chantilly, ... All
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