Mini Lemon Mille-Feuille: Discover the Perfect Bliss!
Crispy, creamy, and absolutely divine mini lemon mille-feuille, perfect for a delightful dessert experience.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 4 mini mille-feuilles 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
Scale
- 1 sheet puff pastry, thawed
- 2 cups milk
- 4 egg yolks
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1 tsp vanilla extract
- Zest of 1 lemon
- 2 tbsp lemon juice
- 2 tbsp unsalted butter
- Fresh raspberries and red currants
- Powdered sugar, for dusting
Instructions
- Preheat oven to 200°C (400°F). Roll puff pastry slightly thinner and cut into small rectangles. Place on a baking sheet, prick with a fork, and bake 12–15 mins until golden. Cool completely.
- Heat milk and lemon zest in a saucepan until steaming. In a bowl, whisk yolks, sugar, and cornstarch. Gradually pour in hot milk, whisking constantly. Return to heat and cook until thickened. Stir in butter, lemon juice, and vanilla. Cool and refrigerate.
- Pipe lemon cream between two pastry layers, add raspberries, then top with another pastry sheet. Dust with powdered sugar and garnish with red currants and mint.
Notes
- Chill the cream before assembling for clean layers
- Use store-bought pastry for quick prep
- Add a touch of lemon glaze for extra shine
Nutrition
- Serving Size: 1 mini mille-feuille
- Calories: 350
- Sugar: 16g
- Sodium: 100mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 150mg
Find it online: https://www.homeydishes.com/mini-lemon-mille-feuille-recipe/