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.
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.
18K
Last modified on: March 25th 2018
Keywords for this recipe:MillefeuillesLemonConfectionner's custardPuff pastryIcing sugarPastryFor 10 pieces, you will need:
- 0
150 g Puff or flaky pastry (pâte feuilletée) - 1
40 g icing sugar - 2
200 g Lemon Confectioner's Custard - Total weight: 390 grams
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. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
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.
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.
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.
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.
Leave to cool on a wire rack.
Stage 4 - 30 min.
If not already done, prepare 200 g Lemon Confectioner's Custard.
Stage 5 - 5 min.
Over a third of the pastry discs, pipe a dab of confectioner's custard using a forcing bag.
Stage 6 - 5 min.
Lay a second disc on top...
Stage 7 - 5 min.
...then another dab of custard.
Stage 8 - 50 min.
...and top with a third disc.
Stage 9 - 5 min.
Finish with a dusting of icing sugar.
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.
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 value | Proteins | Carbohydrates | Fats |
| 483 Kcal or 2,022 Kj | 16 gr | 116 gr | 61 gr |
| 24 % | 6 % | 11 % | 9 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 124 Kcal or 519 Kj | 4 gr | 30 gr | 16 gr |
| 6 % | 2 % | 3 % | 2 % |
| Per piece | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 48 Kcal or 201 Kj | 2 gr | 12 gr | 6 gr |
| 2 % | 1 % | 1 % | 1 % |
How much will it cost?
Source
Home made.
This recipe uses (among others)
 | Lemon Confectioner's Custard: You can get more informations, or check-out other recipes which use it, for example: Lemon and lime custard tart, 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: Pecan fruit rolls , Maroilles cheese quiche, Rustic chicken and mushroom pie, Cheese and tomato tart, Chicken pie, ... All |
 | Icing sugar: You can get more informations, or check-out other recipes which use it, for example: Jam doughnuts, Royal icing, Sicilian Epiphany Pie, Pink Reims biscuits, Millefeuille, ... All |
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