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1
Combine the cream, stock and mushrooms in a small saucepan.
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2
Cook over medium-low heat, stirring more and more frequently, until the liquid is reduced to a half cup, 15 to 20 minutes.
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3
Remove the mushrooms with a slotted spoon and reserve.
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4
Stir the lemon juice, mustard, seasonings and Sherry into the liquid, then beat it into the two yolks.
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5
Return the yolk mixture to the pan and place over very low heat.
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6
Cook, stirring constantly, until thickened, about four minutes.
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7
Do not let it boil.
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8
Remove the mixture from the heat.
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9
Chop the mushrooms coarsely and add them, along with the scallions.
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10
Set aside.
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11
Spread the crabmeat on a flat pan and pick out any obvious bits of shell.
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12
Set the pan in a 350-degree oven for three to four minutes, remove and allow to cool.
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13
Any remaining shells will stand out opaquely against the gray-white meat.
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14
Discard them, and add the crabmeat to the mushroom mixture.
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15
Cover tightly and chill at least one hour before using.
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16
In a small bowl, combine the yeast, milk and sugar.
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17
Stir until the yeast dissolves, then set aside in a warm place until foamy.
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18
Combine the flour and salt in a food processor fitted with a steel blade.
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19
Whisk together the eggs, yolk, creme fraiche and butter and set aside.
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20
When the yeast mixture is foamy, whisk it in.
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21
Turn the processor on and slowly add the yeast mixture through the feed tube.
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22
Process until the dough forms a ball on the blades, then process one minute longer.
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23
Lightly butter a bowl and transfer the dough to it.
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24
Cover tightly with plastic wrap and allow to rest in a warm place for 15 minutes.
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25
Knead the dough two or three times on a lightly floured board, then wrap tightly in plastic wrap and chill thoroughly.
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26
Dough may be made a day in advance.
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27
Divide the dough into tablespoon-size portions and roll each into a ball.
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28
Chill for 20 minutes.
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29
Working with six balls at a time, sandwich in rows of three between sheets of waxed paper.
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30
Roll into circles one-third-inch thick, about three inches in diameter.
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31
As each sheet is rolled, refrigerate, still sandwiched in the paper.
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32
Peel the top paper from a sheet of circles.
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33
Put a heaping-teaspoon-sized dollop of filling on each, slightly below center.
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34
Very lightly moisten the edges, fold over and seal securely, either by pressing with fork tines or pinching and folding as though for empanadas.
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35
As the pastries are formed, peel them from the bottom paper and set on cornmeal-sprinkled cookie sheets.
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36
Glaze and bake at once, or refrigerate, covered, until wanted, up to half a day.
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37
Heat the oven to 350 degrees.
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38
Glaze the pastries with egg wash and bake for 20 minutes, or until puffy and browned.
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39
Serve at once, or cool on racks, wrap securely and freeze.
