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Almond Cream Filling

Make these for our Praline Napoleons.

  • Yield: Makes enough for 6 napoleons

Source: Martha Stewart Living, January 2006


  • 2 1/2 cups half-and-half
  • 2 tablespoons almond paste
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 1/4 cup plus 2 tablespoons cornstarch
  • 4 large egg yolks
  • 1/8 teaspoon almond extract
  • 2 tablespoons unsalted butter, softened, cut into small pieces
  • 1 cup heavy cream


  1. Bring 2 cups half-and-half, the almond paste, sugar, salt, and cornstarch to a simmer in a saucepan over medium heat.

  2. Prepare an ice-water bath; set aside. Whisk egg yolks, extract, and remaining 1/2 cup half-and-half in a medium bowl; add one-third of the hot half-and-half mixture in a slow, steady stream, whisking constantly. Pour into saucepan.

  3. Bring to a boil over medium-high heat, whisking constantly. Cook, whisking, until mixture coats the back of a spoon, 3 to 4 minutes. Pass through a fine sieve into a bowl set in ice-water bath. Stir in butter, several pieces at a time. Let cool completely, stirring occasionally.

  4. Put cream into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed just until stiff peaks form. Fold into custard.


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