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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
berry	2	cups	mixed	625.408	138.0915	25.5539	0.6989
sugar	2/3	cup	granulated used	213.2	40.0053	6.6733	3.3280000000000003
lemon juice	2	tablespoons		26.84	8.418	0.42700000000000005	0.2928
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
puff pastry	1	package		-	-	-	-
vol au vent pastry	1	package		-	-	-	-
lemon juice	1/2	cup		26.84	8.418	0.42700000000000005	0.2928
egg	3			214.5	1.08	18.84	14.265
egg yolk	1			54.74	0.6103	2.6962	4.5118
sugar	2/3	cup	granulated	213.2	40.0053	6.6733	3.3280000000000003
salt	1/4	teaspoon		-	-	-	-
butter	1/2	cup	cubed	684.0	31.428	21.372	57.6
whipping cream	1	cup	whipped	350.4	3.552	2.6039999999999996	37.092
icing sugar				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.