Mini lemon millefeuilles

A recipe from cooking-ez.com

For 10 pieces, you will need:

• 1 150 g Puff or flaky pastry (pâte feuilletée)
• 2 40 g icing sugar
• 3 200 g Lemon Confectioner's Custard
• Total weight: 390 grams

Times:

Preparation	Cooking	Start to finish
1 hour 57 min.	25 min.	2 hours 22 min.

Step by step recipe

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.
5	Over a third of the pastry discs, pipe a dab of confectioner's custard using a forcing bag.
6	Lay a second disc on top...
7	...then another dab of custard.
8	...and top with a third disc.
9	Finish with a dusting of icing sugar.
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.

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