Lobster Thermidor Vol-au-vents

Instructions

• 1Spray the pizza pan with cooking spray and line with parchment paper.
• 2Place the pastry on a tray and brush with the egg. Using a 3¼-inch round cookie cutter, cut the pastry into 12 rounds. Using a 2½-inch round cookie cutter, cut out the inner circles from 10 of the rounds to create rings. Using a fork, dock the 2 remaining rounds. Remove and discard the excess pastry. If the pastry becomes too soft, place it in the fridge to firm up.
• 3Place the 2 rounds on the prepared pan and top each round with 5 pastry rings. Refrigerate for 15 minutes.
• 4Insert the wire rack into position 7. Select Phase Cook for P1 and set the oven to Bake, Convection, 350°F, for 13 minutes. Press Confirm for P2 and set the oven to Bake, No Fan, 350°F, for 24 minutes and press Start to preheat.
• 5Once preheated, place in the oven and bake for 13 minutes in P1. The oven will automatically switch to P2. The pastry should be golden and crisp.
• 6Adjust the oven to Air Fry, Super Convection, 400°F for 10 minutes, enable Rotate Remind and press Start. Meanwhile, place the mushrooms, eschalots, salt and oil in a large bowl and mix to combine. Transfer to the roasting pan.
• 7Once preheated, place the mushroom mixture in the oven and cook for 10 minutes. When the Rotate Remind signals, stir in the lobster and continue cooking.
• 8Add the brandy to the pan to deglaze, then add the cream and stir to combine. Remove from the oven. Stir in the egg yolk, mustard, paprika, cayenne pepper, tarragon and lemon zest.
• 9Adjust the oven to Bake, No Fan, 350°F for 5 minutes and press Start.
• 10Spoon the filling into the vol-au-vent cases. Once preheated, return to the oven and cook until the filling is hot.
• 11Serve the vol-au-vents garnished with tarragon and lemon zest.
  Tip: Use the best quality puff pastry you can find. A local bakery often sells fresh puff pastry.