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.
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Last modified on: March 25th 2018

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For 5 pieces, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 1 hour 57 min.
Cooking: 25 min.
All in all: 2 hours 22 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
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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 75 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 100 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 recipe60 20 %360 30 %290 40 %1,050 50 %4,400 50 %
Per 100 g30 10 %190 20 %150 20 %540 30 %2,260 30 %
Per piece10 5 %70 7 %60 9 %210 10 %880 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 5 pieces : 0.73 €
  • 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: Ham "friand" pie, Vegetable pie, Small foie gras pasties, Cochelin d'Evreux, Apple semelles (flat apple tarts), ... See them all 71

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