Indulge in the velvety delight of almond cream filling, a versatile culinary creation that elevates pastries, cakes, and desserts to new heights. This rich and creamy filling, crafted from a symphony of almonds, sugar, and butter, offers a symphony of flavors and textures that tantalize the palate. Embark on a culinary journey as we unveil two delectable recipes that showcase the versatility of almond cream filling. The first recipe guides you through the creation of a classic almond cream filling, a timeless treasure that complements tarts, pastries, and fruit-filled desserts. The second recipe takes you on an innovative adventure, transforming almond cream filling into an exquisite mousse, perfect for filling cakes, topping trifles, or savoring as a standalone treat. Prepare to be captivated by the versatility and sheer indulgence of almond cream filling as you embark on this culinary adventure.
Let's cook with our recipes!
ALMOND CREAM FILLING
Make these for our Praline Napoleons.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for 6 napoleons
Number Of Ingredients 9
Steps:
- 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.
ALMOND CAKE WITH MERINGUE AND WHIPPED CREAM FILLING
Crisp layers of almond-filled meringue baked on top of cake layers, then sandwiched with whipped cream and drizzled with melted chocolate!
Provided by Elly in Canada
Categories Dessert
Time 1h5m
Yield 1 3 layer cake, 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Grease and flour three 9" round cake pans.
- Preheat oven to 350 degrees.
- Cake:.
- Pour cake mix and ground almonds into a large bowl, add milk, oil and egg yolks. Beat on low speed until blended, then beat on medium speed for 2 minutes.
- Divide batter between the three prepared pans. Set aside.
- In a bowl, whisk egg whites until foamy, continue whisking gradually adding 1 cup of sugar until stiff peaks form.
- Gently fold in sliced almonds.
- Spread mixture evenly over the cake batter in pans.
- Bake as directed on package, approximately 25 - 30 minutes or until toothpick inserted in centre comes out clean.
- Cool 20 minutes, remove from pans.
- Cool completely before you put the filling between the layers.
- Filling and decoration:.
- Whip cream, sugar and vanilla until soft peaks form. Place one cake layer on serving plate; spread one half of the cream on cake layer. Put second layer on top, repeat the process and place third layer on top.
- Melt chocolate over low heat and stir in butter.
- Drizzle cake with chocolate mixture.
- Chill before serving.
- Enjoy!
Nutrition Facts : Calories 951.4, Fat 59.6, SaturatedFat 23.6, Cholesterol 201.5, Sodium 518.5, Carbohydrate 97.7, Fiber 4.5, Sugar 66.5, Protein 13.5
Tips:
- To make sure your almond cream filling is smooth and lump-free, make sure to whisk the eggs and sugar together until they are thick and pale yellow. You can also strain the filling through a fine-mesh sieve before using it.
- If you don't have almond flour, you can make your own by grinding almonds in a food processor or blender until they are finely ground.
- Almond cream filling can be used in a variety of desserts, including tarts, pies, and cakes. It can also be used as a filling for crepes or waffles.
- If you are using almond cream filling in a tart or pie, pre-bake the crust before filling it. This will help to prevent the crust from becoming soggy.
- Almond cream filling can be stored in the refrigerator for up to 3 days. You can also freeze it for up to 2 months.
Conclusion:
Almond cream filling is a delicious and versatile dessert ingredient that can be used in a variety of ways. It is easy to make and can be tailored to your own taste preferences. Whether you are using it in a tart, pie, cake, or crepe, almond cream filling is sure to be a hit.
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