Reviews (2)
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18 Ratings
5 star values:
5
4 star values:
4
3 star values:
4
2 star values:
4
1 star values:
1
Martha Stewart Member
Rating: Unrated
06/01/2013
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.
Martha Stewart Member
Rating: Unrated
01/18/2013
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!
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Almond Cream Filling
Recipe Summary
Yield: Makes enough for 6 napoleons
Ingredients
Ingredient Checklist
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
Gallery
Almond Cream Filling
Recipe Summary
Yield: Makes enough for 6 napoleons
Gallery
Almond Cream Filling
Almond Cream Filling
Almond Cream Filling
Recipe Summary
Yield: Makes enough for 6 napoleons
Recipe Summary
Yield: Makes enough for 6 napoleons
Yield: Makes enough for 6 napoleons
Makes enough for 6 napoleons
Ingredients
Ingredients
- 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
Directions
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)
Add Rating & Review
18 Ratings
5 star values:
5
4 star values:
4
3 star values:
4
2 star values:
4
1 star values:
1
Martha Stewart Member
Rating: Unrated
06/01/2013
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.
Martha Stewart Member
Rating: Unrated
01/18/2013
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!
Reviews (2)
Add Rating & Review
18 Ratings
5 star values:
5
4 star values:
4
3 star values:
4
2 star values:
4
1 star values:
1
Add Rating & Review
18 Ratings
5 star values:
5
4 star values:
4
3 star values:
4
2 star values:
4
1 star values:
1
18 Ratings
5 star values:
5
4 star values:
4
3 star values:
4
2 star values:
4
1 star values:
1
18 Ratings
5 star values:
5
4 star values:
4
3 star values:
4
2 star values:
4
1 star values:
1
- 5 star values:
- 5
- 4 star values:
- 4
- 3 star values:
- 4
- 2 star values:
- 4
- 1 star values:
- 1
Martha Stewart Member
Rating: Unrated
06/01/2013
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.
Martha Stewart Member
Rating: Unrated
01/18/2013
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!
Martha Stewart Member
Rating: Unrated
06/01/2013
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.
Rating: Unrated
Rating: Unrated
01/18/2013
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!
All Reviews for Almond Cream Filling
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Almond Cream Filling
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
