LEMON BERRY PUFFS
These are so delicious!! Great company dessert or just for the family to enjoy, very easy to do especially if you use frozen vol-au-vent shells.
Provided by Derf2440
Categories Tarts
Time 42m
Yield 24 serving(s)
Number Of Ingredients 14
Steps:
- Berry Sauce:.
- 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.
- Pastry Puffs:.
- 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.
- Larger Puffs:.
- Bake vol-au-vent shells according to directions on box. Cool completely, remove tops to cool too.
- Lemon Filling:.
- 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.
- To Assemble:.
- 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.
- Makes 6 large vol-au-vents or 24 small rounds.
Nutrition Facts : Calories 302.7, Fat 19, SaturatedFat 7.7, Cholesterol 58.1, Sodium 173.9, Carbohydrate 30.8, Fiber 0.9, Sugar 11.5, Protein 3.5
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