For the puff pastry crust
2 and 2/3 cups all-purpose flour
1 cup cold water
1 pinch of salt
1 cup cold unsalted butter, cut into small pieces
For the lemon cream
1 egg
3 large egg yolks
1/2 cup granulated sugar
1/4 cup unsalted butter, melted
1/4 cup freshly squeezed lemon juice
1 tablespoon grated lemon zest
For the sabayon
6 large egg yolks
1/2 cup granulated sugar
1/4 cup Porto wine
For the puff pastry crust
2 and 2/3 cups all-purpose flour
1 cup cold water
1 pinch of salt
1 cup cold unsalted butter, cut into small pieces
For the lemon cream
1 egg
3 large egg yolks
1/2 cup granulated sugar
1/4 cup unsalted butter, melted
1/4 cup freshly squeezed lemon juice
1 tablespoon grated lemon zest
For the sabayon
6 large egg yolks
1/2 cup granulated sugar
1/4 cup Porto wine
On a floured surface, place the flour, make a depression in the center, and add water and salt
Mix until a dough forms
Knead well and shape into a ball
Wrap with plastic wrap and let rest for 30 minutes
Dust the work surface with flour and roll out the dough to a thickness of 0.5 cm, forming a rectangle of 35 x 30 cm
Spread 1/3 cup of butter in small pieces over the dough
Fold one end over the top, wrap in a clean apron, and let rest for 25 minutes
Repeat this process two more times, using 1/3 cup of butter each time
Repeat the process once more without butter, and let rest in the refrigerator for 15 minutes
Roll out the dough to a rectangle of 50 x 40 cm, cut circles with a biscuit cutter of 6.5 cm diameter (you will have 24 circles)
Use another cutter to cut out the centers of 12 circles only
To assemble the vol-au-vent: brush smooth circles with lightly beaten egg
Place the cut-out circles on top of the smooth ones
Transfer them to a baking sheet and bake in a hot oven (200°C), preheated, for 15 minutes or until the dough doubles in volume
Remove quickly from the oven and brush the edges of the dough with 3 tablespoons of confectioner's sugar dissolved in 1 tablespoon of water
Return to the oven and let cook until the vol-au-vents are golden
Remove from the oven and reserve them
Prepare the lemon cream: combine all ingredients in a bowl, beat with an electric mixer without letting it foam
Heat over low heat, whisking constantly, until the cream thickens and becomes creamy
Attention: do not let it boil or scorch
Remove from heat and let cool covered with plastic wrap to prevent forming a skin
To prepare the sabayon, place a bowl over simmering water, add egg yolks and sugar
Beat well with a hand mixer until the mixture increases in volume
Add the wine and continue beating until thickened
Test the consistency by dipping a spoon into the cream
If it separates into two parts, it is ready to be removed from heat and water
Let cool and fill the vol-au-vents
Serve at room temperature
Serves 12 portions
299 calories per portion (with sabayon)
313 calories per portion (with lemon cream).
