Ingredients: For the Pastry
(250g-300g ready-to-roll puff pastry)
or
250g strong white flour
1 tsp sea salt
250g unsalted soft butter
1/2 cup cold water

Ingredients: For the Cream Filling
250ml cream
1-2tbsp icing sugar

Ingredients: For the Lemon Curd
4 large egg yolks
134g granulated sugar
1 tbsp lemon zest
1/8 salt
6 tbsp unsalted butter pieces (room temperature)

Method: Pastry

Preheat oven to 175˚C. Roll out slightly thawed and pliable puff pastry dough. Carefully cut out the puff pastry shapes using a circular cutter and place them on a large baking sheet that's lined with parchment paper. Once all puff pastry shapes are cut out, re-roll the dough and cut out more if needed.

Place in oven on center rack. Bake 10-12 mins and remove from oven. Allow cooling for 1-2 minutes.

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or to make pastry from scratch:

Place the flour and salt in a large bowl and whisk to combine. Cut the cold butter into 1/4-inch slices and add to the flour mixture, tossing to coat. Stir in the cold water until a thick dough forms. Gather the dough into a ball, flatten it into a disk shape, and wrap it in plastic wrap. Chill for 1 hour in the fridge, or 20 to 30 minutes in the freezer. Unwrap the dough, dust the work surface with flour, and roll the dough into a rough rectangle shape. Fold the dough in thirds, like a letter. Turn 90 degrees, roll and fold again.
Repeat about 2 to 4 times, wrap the dough in plastic wrap, and chill for 2 hours or overnight.

Method: For the cream filling

Whisk the cream until it forms soft peaks. Stir in one-two tablespoon of icing sugar to sweeten the cream to your taste.

Method: For the lemon curd

Using a large pot, fill this 1-2inches with water. Place on high heat and once the water begins to boil, reduce to low heat and keep the water simmering.

Place egg yolks, granulated sugar, lemon zest, lemon juice, and salt all into your heat-resistant bowl over the simmering water and whisk as the curd cooks. (Continous whisking prevents the eggs from curdling)

Whisk and cook until the mixture becomes thick, resembling the texture of hollandaise sauce, this takes about 10 minutes.

Remove the bowl from the heat, add in your butter pieces and whisk into the curd. Pour curd into a jar or bowl and allow to cool, refrigerate the curd for up to about 10 days.

Assembly:

To assemble the canapés, add some of the lemon curd to one of the bottom halves. Then using a piping bag, pipe some whipped cream to the other half and sandwich them together. Repeat this step for all the pastries you have made, finish by sieving some icing sugar on top.