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.
9,457
Grade this recipe:

Last modified on: March 25th 2018

For 10 pieces, you will need:

Change those ingredients for: 5 pieces 10 pieces 20 pieces 30 pieces

How long does it take?

Time required for this recipe:
PreparationCookingStart to finish
1 hour 57 min.25 min.2 hours 22 min.
Keeping: A day at the most in the fridge.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe


Stage 1 - 15 min.
Mini lemon millefeuilles : Photo of step #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.

Stage 2 - 2 min.
Mini lemon millefeuilles : Photo of step #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.


Stage 3 - 25 min.
Mini lemon millefeuilles : Photo of step #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.

Stage 4 - 30 min.
Mini lemon millefeuilles : Photo of step #4
If not already done, prepare 200 g Lemon Confectioner's Custard.

Stage 5 - 5 min.
Mini lemon millefeuilles : Photo of step #5
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 : Photo of step #6
Lay a second disc on top...

Stage 7 - 5 min.
Mini lemon millefeuilles : Photo of step #7
...then another dab of custard.

Stage 8 - 50 min.
Mini lemon millefeuilles : Photo of step #8
...and top with a third disc.

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

Stage 10
Mini lemon millefeuilles : Photo of step #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.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
1,065 Kcal or 4,459 Kj16 gr116 gr61 gr
53 %6 %11 %9 %
Per 100 g
Energetic valueProteins CarbohydratesFats
273 Kcal or 1,143 Kj4 gr30 gr16 gr
14 %2 %3 %2 %
Per piece
Energetic valueProteins CarbohydratesFats
107 Kcal or 448 Kj2 gr12 gr6 gr
5 %1 %1 %1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

Change currency:

Source

Home made.

More recipes?

This recipe uses (among others)
Lemon Confectioner's CustardLemon Confectioner's Custard: You can get more informations, or check-out other recipes which use it, for example: Lemon Meringue Pie Verrines, Lemon and lime custard tart, Strawberry feuilleté, Clafoutis "Marie-Antoinette", ... All
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: Tart Tatin, Shallot confit tart, Vegetable rosette tart, Icelandic-style fish and vegetable pie, Tomato feuilleté with pesto, ... All
Icing sugarIcing sugar: You can get more informations, or check-out other recipes which use it, for example: Tarte Normande, Rich hazelnut buttercream, Moist Lemon Cake, Marzipan (almond paste), Finger biscuits, ... All

Other recipes you may also like

[How to peel a pineapple]
How to peel a pineapple
For most recipes it is necessary to completely peel the pineapple, and to keep only the flesh which is then often cut into small pieces. Here is a method.
34,6303.7/5 for 19 ratings 20 min.
[How to prevent butter burning during cooking]
How to prevent butter burning during cooking
Butter, which is excellent for fixing flavours in a recipe, burns if the temperature is too high. It darkens and produces unpleasant small black specks (by the way, note that the famous recipe "raie au beurre noir", ray in black butter, is a kind of sacrilege!).
22,463 24.1/5 for 19 ratings 3 min.
[Warm Leek and Potato Salad]
Warm Leek and Potato Salad
This simple salad combines leeks (boiled and thoroughly drained) with sliced potatoes in a good vinaigrette.
5,4834.6/5 for 14 ratings 40 min.
[Chestnut cake]
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and pieces of glacé chestnuts are incorporated in the dough.
72,6025/5 for 1 ratings 53 min.
[Fruit crumble]
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
71,4564.0/5 for 20 ratings 1 hour 11 min.

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-12-22)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

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 email 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