ALMOND CREAM FILLING RECIPES

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PRALINE NAPOLEONS WITH ALMOND CREAM FILLING RECIPE ...



Praline Napoleons with Almond Cream Filling Recipe ... image

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.

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Yield Makes 6

Number Of Ingredients 8

All-purpose flour, for work surface
1 sheet from 1 box (17 1/4 ounces) frozen puff pastry, thawed
1 large egg, lightly beaten
2 cups sugar
Pinch of salt
1 1/2 cups sliced almonds, toasted and finely chopped (about 7 ounces)
Vegetable oil, for spatula
Almond Cream Filling

Steps:

  • Preheat oven to 375 degrees. Place pastry on a lightly floured work surface. Roll out to 1/8 inch thick. Cut out twelve 4 1/2-by-2 3/4 inch rectangles; transfer to a parchment-lined baking sheet, and prick with a fork. Brush with egg, and cover with parchment. Top with a baking sheet. Chill in freezer until firm, about 15 minutes.
  • With top sheet still in place, bake until pastry is crisp and golden, 30 to 32 minutes. Remove top sheet and parchment. Let pastry cool completely on bottom parchment on a wire rack.
  • Meanwhile, line a rimmed baking sheet with a nonstick baking mat. Stir together sugar, salt, and 1/2 cup water in a medium saucepan over medium-high heat. Cook, without stirring, until sugar begins to melt and turn light amber, about 3 minutes. Wash down sides of pan with a wet pastry brush as needed to prevent crystals from forming. Continue to cook, stirring occasionally, until mixture turns dark amber, about 8 minutes.
  • Remove from heat; stir in almonds. Pour mixture onto prepared sheet. Using an oiled offset spatula, spread to 1/8 inch thick. Let cool completely. Transfer half of the praline to a plastic bag; using a rolling pin, gently crush into very small pieces; set aside. Break remaining praline into large pieces using your hands.
  • Transfer the almond cream filling to a pastry bag fitted with a petal tip (such as Wilton #127). Pipe filling onto 6 pastry rectangles; sprinkle each with crushed praline. Layer with another pastry rectangle and filling. Top each with a piece of praline.

ALMOND CREAM PIE RECIPE - FOOD.COM



Almond Cream Pie Recipe - Food.com image

I havent actually made this one yet, but it seems good. Right now I just want to share it. Will post an update once I manage to do it. Its from Cucina.

Total Time 1 hours 35 minutes

Prep Time 50 minutes

Cook Time 45 minutes

Yield 6 serving(s)

Number Of Ingredients 14

2 1/4 cups flour, sifted
1/2 teaspoon salt
1/3 cup very cold butter, in pieces
1 cup ground almonds
1/3 cup sugar
1/3 cup cold water
1/3 cup flour
1/2 teaspoon salt
1/3 cup softened butter
1/3 cup sugar
1/2 cup ground almonds
1 1/2 cups milk
2 egg yolks
1/2 cup sliced almonds

Steps:

  • Prepare the Crust:.
  • Preheat the oven to 375°F.
  • Place the sifted flour, salt and butter in a bowl and use your fingertips to rub the butter into the flour until the mixture has an even, granular texture. Add the powdered sugar and blend. Sprinkle with the water, mix gently and gather together to form a ball. Cover in plastic wrap and refrigerate for 15 minutes.
  • Butter a 20.5 cm (8 in.) tart pan with a removable bottom.
  • Roll out the dough to a thickness of .5cm and place it over the pan without stretching. Press well into the bottom and up the sides, then roll the rolling pin firmly over the top to trim the excess. Prick with a fork and bake for 10 minutes.
  • Prepare the filling:.
  • In a saucepan over medium- low heat, make a roux by melting the butter and stirring in the flour with a wooden spoon. In a separate saucepan, bring the milk, salt and sugar to a boil.
  • Add the hot milk to the roux a little at a time, whisking constantly until the mixture is smooth. Continue whisking and cooking over low heat for 5 minutes, until thick.
  • Remove from heat and add the egg yolks and powdered almonds, whisking briskly. Do not allow the filling to boil after the egg yolks are added, or it will separate.
  • Pour the filling into the pre-cooked pie shell. Sprinkle the sliced almonds over the top and bake for 20 minutes, or until the top is nicely browned. Cool completely and sprinkle with powdered sugar, if desired.

Nutrition Facts : Calories 699.5, FatContent 40.5, SaturatedFatContent 16.1, CholesterolContent 125.7, SodiumContent 566.7, CarbohydrateContent 72.5, FiberContent 5.2, SugarContent 23.9, ProteinContent 15.3

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