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.
58 K494460
Last modified on: March 25th 2018
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 for this recipe
Preparation
1 hour 60 min.
Cooking
25 min.
All in all
2 hours 25 min.
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Step by step recipe
Stage 1 - ⌛ 15 min.
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.
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.
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 g 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.
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Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 31 g RDI=36 % | 185 g RDI=52 % | 147 g RDI=149 % | 539 kcal RDI=20 % | 2,258 kJ RDI=20 % |
| Per piece | 12 g RDI=14 % | 72 g RDI=20 % | 57 g RDI=58 % | 210 kcal RDI=8 % | 880 kJ RDI=8 % |
| Whole recipe | 124 g RDI=141 % | 725 g RDI=203 % | 575 g RDI=581 % | 2,103 kcal RDI=78 % | 8,805 kJ RDI=78 % |
How much will it cost?
For 10 pieces
1.50 €
Per piece
0.15 €
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 VerrinesRamekins with almonds, apples and lemonLemon and lime custard tartStrawberry feuilletéClafoutis "Marie-Antoinette" See all 5 other
Puff or flaky pastry (pâte feuilletée)
You can get more informations, or check-out other recipes which use it, for example: Crusty cockle tartLangoustine and leek tartsRustic chicken and mushroom pieSmart plum tartMillefeuille See all 72 other
Icing sugar
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