Mini lemon millefeuilles
Step by step recipe:
- 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. - 2 min.
Lay a sheet of cooking parchment on the pastry, then lay a secondbaking sheet on top, to stop the pastry puffing up too much during cooking.
- 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. - 30 min.
If not already done, prepare 200 g Lemon Confectioner's Custard. - 5 min.
Over a third of the pastry discs, pipe a dab of confectioner's custard using a forcing bag. - 5 min.
Lay a second disc on top... - 5 min.
...then another dab of custard. - 50 min.
...and top with a third disc. - 5 min.
Finish with a dusting of icing sugar. 
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.
Source:
Home made.Grade this recipe
More recipes?
This recipe use (among others)
Lemon Confectioner's Custard: You can get more informations, or check-out other recipes which use it, for example: Lemon Meringue Pie Verrines, Strawberry feuilleté, Clafoutis "Marie-Antoinette", ... [All]
Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Little apple turnovers with almonds and raisins, Rustic chicken and mushroom pie, Beef Wellington, Express apple tart, Comtoise tart for Seàn, ... [All]
Icing sugar: You can get more informations, or check-out other recipes which use it, for example: Finger biscuits, Sicilian Epiphany Pie, Saint Honoré cake, Pistachio "Financiers", Almond dacquoise, ... [All]