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.
38 K
Grade this recipe:
Keywords:
Last modified on: March 25th 2018
For 10 pieces, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 1 hour 60 min.
Cooking: 25 min.
All in all: 2 hours 25 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 15 min.
Mini lemon millefeuilles
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
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
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
If not already done, prepare 200 g Lemon Confectioner's Custard.

Stage 5 - 5 min.
Mini lemon millefeuilles
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
Lay a second disc on top...

Stage 7 - 5 min.
Mini lemon millefeuilles
...then another dab of custard.

Stage 8 - 50 min.
Mini lemon millefeuilles
...and top with a third disc.

Stage 9 - 5 min.
Mini lemon millefeuilles
Finish with a dusting of icing sugar.

Stage 10
Mini lemon millefeuilles
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.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe120 RDI=50 %730 RDI=70 %580 RDI=90 %2,100 RDI=110 %8,810 RDI: 110 %
Per 100 g30 RDI=10 %190 RDI=20 %150 RDI=20 %540 RDI=30 %2,260 RDI: 30 %
Per piece10 RDI=5 %70 RDI=7 %60 RDI=9 %210 RDI=10 %880 RDI: 10 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per 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 : 1.50 €
  • 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.
This recipe uses (among others)
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: Apple Pie, Tart Tatin, Rustic chicken and mushroom pie, Small cheese and bacon rolls , Mushroom tart, ... See them all 71

Other recipes you may also like
Chaud-froid of grapefruit, pineapple and lime custard
Chaud-froid of grapefruit, pineapple and lime custard
Cold grapefruit quarters with slices of hot caramelized pineapple, lime custard (crème anglaise) and citrus crunch.
December 20th 2010253 K4.5 2 hours 5 min.
How to prepare sorrel
How to prepare sorrel
Here is how to clean and cut fresh leaves to use in a recipe, by removing stalks and central vein, to retain only the very best of the sorrel.
October 6th 2010423 K3.3 35 min.
Tea and white chocolate biscuits
Tea and white chocolate biscuits
This recipe combines the flavours of tea and chocolate. The tea is added to the dough in two forms: powder and liquid. The biscuits are dipped in white chocolate.
September 11th 2018135 K4.8 4 hours 10 min.
Galette Charentaise
Galette Charentaise
This is a traditional cake from France's Charente region. The recipe is straightforward and the cake is slightly dense in texture, but quite delicious.
August 26th 201847 K5 2 hours 45 min.
Baker's chicken and potato tart
Baker's chicken and potato tart
A baker's tart is made with bread dough. It is sometimes called a baker's pizza, but this version has no tomatoes. It is topped with potatoes and slices of herb-poached chicken on a bed of cream and cheese with more herbs.
June 16th 201948 K 1 hour 25 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-10-06)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page