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.

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 425f 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.

mixed berries, granulated sugar, lemon juice, cornstarch, puff pastry, pastry shells, eggs, egg yolk, salt, butter, whipping cream, icing sugar