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Praline Napoleons with Almond Cream Filling

These multilayered sweets satisfy on a few levels. We've improved on the patisserie classic by filling its dense, buttery pastry layers with piped ruffles of almond-infused cream and a sprinkling of crushed praline. A crisp shard of the nut-studded candy caps off each serving.

Source: Martha Stewart Living, January 2006



Cook's Notes

The praline can be cooked, cooled, and broken into pieces up to a week in advance and stored in an airtight container. For the filling, almond custard can be made one day ahead; press plastic wrap directly onto the surface, and refrigerate it until ready to use. Make the whipped cream and fold it into the custard just before assembling the Napoleons.

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