Lemon Berry Puffs

Total Time: 42 mins Preparation Time: 30 mins Cook Time: 12 mins

Ingredients

• Servings: 24
• 2 cups mixed berries, frozen
• 2/3 cup granulated sugar (i used splenda, just 1/3 cup)
• 2 tablespoons lemon juice
• 1 tablespoon cornstarch
• 1 (397 g) package puff pastry, frozen or
• 1 (300 g) package vol-au-vent frozen pastry shells (6 shells)
• 1/2 cup lemon juice
• 3 eggs
• 1 egg yolk
• 2/3 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 cup cold butter, cubed
• 1 cup whipping cream, whipped
• icing sugar

Recipe

• 1 berry sauce:.
• 2 make a slurry with the lemon juice and cornstarch. bring the berries, sugar, lemon juice and cornstarch slurry in a saucepan to a boil over medium heat, stirring, until thickened. cool to room temperature, set aside.
• 3 pastry puffs:.
• 4 to make small puffs - preheat oven to 425°f roll the pastry thinly; cut into 24 - 3 inch rounds. transfer rounds to ungreased non stick cookie trays. bake 10 to 12 minutes or until puffed and golden; cool completely.
• 5 larger puffs:.
• 6 bake vol-au-vent shells according to directions on box. cool completely, remove tops to cool too.
• 7 lemon filling:.
• 8 cook lemon juice, eggs, egg yolk, sugar and salt in a small, heavy saucepan over medium low heat, whisking for 10 minutes or until thickened. whisk in butter until thick and creamy. remove from heat. cover the surface with a piece of wax paper or plastic wrap and cool completely. fold in cream, or reserve cream to dollop on top under hat.
• 9 to assemble:.
• 10 if using small puffs, halve pastry puffs horizontally. top the bottom half with lemon filling, or fill vol-au-vent, spoon berry sauce over and top with top of puff or if using cream here, dollop on top of berry sauce and top with puff top. sprinkle with icing sugar.
• 11 makes 6 large vol-au-vents or 24 small rounds.