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1
Berry Sauce:.
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2
Make a slurry with the lemon juice and cornstarch.
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3
Bring the berries, sugar, lemon juice and cornstarch slurry in a saucepan to a boil over medium heat, stirring, until thickened.
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4
Cool to room temperature, set aside.
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5
Pastry Puffs:.
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6
To make small puffs - Preheat oven to 425F Roll the pastry thinly; cut into 24 - 3 inch rounds.
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7
Transfer rounds to ungreased non stick cookie trays.
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8
Bake 10 to 12 minutes or until puffed and golden; cool completely.
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9
Larger Puffs:.
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10
Bake vol-au-vent shells according to directions on box.
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11
Cool completely, remove tops to cool too.
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12
Lemon Filling:.
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13
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.
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14
Whisk in butter until thick and creamy.
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15
Remove from heat.
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16
Cover the surface with a piece of wax paper or plastic wrap and cool completely.
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17
Fold in cream, or reserve cream to dollop on top under hat.
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18
To Assemble:.
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If using small puffs, halve pastry puffs horizontally.
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20
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.
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21
Sprinkle with icing sugar.
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22
Makes 6 large vol-au-vents or 24 small rounds.
