Make these for our Praline Napoleons.



Ingredient Checklist


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

  • 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.

  • 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.

  • 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 (2)

18 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 4
  • 2 star values: 4
  • 1 star values: 1
Rating: Unrated
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.
Rating: Unrated
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!