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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.

Reviews Add a comment

  • Melinda Salisbury
    1 JUN, 2013
    It says to add 1/3 of the hot mix into the egg then all of it goes in the saucepan. This is done to prevent the egg from cookin to quickly and creating lumps. Basically you are making a custard.
  • Sarah Hart
    18 JAN, 2013
    This recipe is confusing. It says to add 1/3 of the hot half and half mixture. What about the other two thirds or is it 1/3 at a time. I wish there was pictures. It seems odd to waste two thirds of the mixture. Will try it but I hope someone is able to clarify this recipe better!