Zutaten für Lemon Berry Puffs
- 2 cups mixed berries (fresh or frozen)
- Granulated Sugar
- 1/2 cup lemon juice
- 2 tablespoons cornstarch
- 1 package (14.1 oz) puff pastry
- Pastry Shells
- 2 large eggs
- 1 large egg yolk
- Pinch of salt
- 2 tablespoons butter
- Whipping Cream
- Powdered sugar, for dusting
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Zubereitung von Lemon Berry Puffs
- **Berry Sauce:**
- In a medium saucepan, combine 2 cups mixed berries (fresh or frozen), 1/2 cup granulated sugar, 1/4 cup lemon juice, and 2 tablespoons cornstarch.
- Whisk until the cornstarch is fully dissolved.
- Bring the mixture to a boil over medium heat, stirring constantly, until thickened (about 2-3 minutes).
- Remove from heat and let cool completely to room temperature.
- **Pastry Puffs (Small):**
- Preheat oven to 425°F (220°C).
- Roll out one package (14.1 oz) of puff pastry to 1/8 inch thickness.
- Use a 3-inch cookie cutter or knife to cut out 24 rounds.
- Place rounds on an ungreased baking sheet.
- Bake for 10-12 minutes, or until puffed and golden brown.
- Let cool completely on a wire rack.
- **Pastry Puffs (Large - using vol-au-vent shells):**
- Bake vol-au-vent shells according to package directions.
- Cool completely. Carefully remove the tops.
- **Lemon Filling:**
- In a small, heavy saucepan, whisk together 1/2 cup lemon juice, 2 large eggs, 1 large egg yolk, 1/2 cup granulated sugar, and a pinch of salt.
- Cook over medium-low heat, whisking constantly, for 8-10 minutes, or until the mixture thickens enough to coat the back of a spoon.
- Remove from heat and whisk in 2 tablespoons of butter until smooth and creamy.
- Cover the surface with plastic wrap to prevent a skin from forming and cool completely.
- Gently fold in 1/2 cup heavy cream (or reserve for dolloping on top).
- **Assembly:**
- If using small puffs, carefully slice each puff in half horizontally.
- Fill the bottom half of each puff (or vol-au-vent shell) with lemon filling.
- Top with a spoonful of berry sauce.
- If using cream, dollop on top of the berry sauce.
- Top with the puff top (or replace vol-au-vent top).
- Dust with powdered sugar.
- Yields: 6 large vol-au-vents or 24 small puffs
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
45g
Fat
38g
Carbs
10g
