|Preparation||Cooking||Start to finish|
|1 hour 57 min.||25 min.||2 hours 22 min.|
|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.
|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.
|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.
|4||If not already done, prepare 200 g Lemon Confectioner's Custard.||30 min.|
|5||Over a third of the pastry discs, pipe a dab of confectioner's custard using a forcing bag.||5 min.|
|6||Lay a second disc on top...||5 min.|
|7||...then another dab of custard.||5 min.|
|8||...and top with a third disc.||50 min.|
|9||Finish with a dusting of icing sugar.||5 min.|
|10||Keep in the fridge until serving, but these should be eaten the day they are made.|
For 10 pieces : 1.46 €
Per piece : 0.15 €
|Lemon Confectioner's Custard: You can get more informations, or check-out other recipes which use it, for example: Lemon Meringue Pie Verrines, Clafoutis "Marie-Antoinette", Strawberry feuilleté, ... [All]|
|Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Caramelised apple pie, Ham spirals, Vegetable pie, Vol-au-vent cases, Koulibiak in pie dish, ... [All]|
|Icing sugar: You can get more informations, or check-out other recipes which use it, for example: Calissons, Linzer torte, Financiers, Amiens macaroons, Pistachio madeleines, ... [All]|
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