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.
39 K
2 hours 25 min.
Easy
10 pieces
3 IngredientsLast modified on: March 25th 2018
For 10 pieces, you will need:
- 1
150 ml Puff or flaky pastry (pâte feuilletée) - 2
40 ml icing sugar - 3
200 ml Lemon Confectioner's Custard
Change measures:
Times for this recipe
Preparation: 1 hour 60 min.
Cooking: 25 min.
All in all: 2 hours 25 min.
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.
Preheat the oven to 390°F (200°C).
If not ready-rolled, roll out 150 ml 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 ml 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 ml 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.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 120 RDI=50 % | 730 RDI=70 % | 580 RDI=90 % | 2,100 RDI=110 % | 8,810 RDI: 110 % |
| Per 100 g | 30 RDI=10 % | 190 RDI=20 % | 150 RDI=20 % | 540 RDI=30 % | 2,260 RDI: 30 % |
| Per piece | 10 RDI=5 % | 70 RDI=7 % | 60 RDI=9 % | 210 RDI=10 % | 880 RDI: 10 % |
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)
Lemon Confectioner's Custard
You can get more informations, or check-out other recipes which use it, for example: Lemon Meringue Pie Verrines, Ramekins with almonds, apples and lemon, Strawberry feuilleté, Lemon and lime custard tart, Clafoutis "Marie-Antoinette", ... See them all 5
Puff or flaky pastry (pâte feuilletée)
You can get more informations, or check-out other recipes which use it, for example: Apple Strudel, Express apple tart, Leek and fresh tuna tart, Yvetot Douillons, Beef Wellington, ... See them all 71
Icing sugar
Like these other recipes: How to make marzipan decorations, Calissons, Rich hazelnut buttercream, Pistachio "Financiers", Toasted almond cake, ... See them all 59
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