Almond Cream Filling

1. 1

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

2. 2

   Prepare an ice-water bath; set aside.

3. 3

   Whisk egg yolks, almond 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.

4. 4

   Pour into saucepan.

5. 5

   Bring to a boil over medium-high heat, whisking constantly.

6. 6

   Cook, whisking, until mixture coats the back of a spoon, 3 to 4 minutes.

7. 7

   Pass through a fine sieve into a bowl set in ice-water bath.

8. 8

   Stir in butter, several pieces at a time.

9. 9

   Let cool completely, stirring occasionally.

10. 10

    Put cream into the bowl of an electric mixer fitted with the whisk attachment.

11. 11

    Beat on medium-high speed just until stiff peaks form.

12. 12

    Fold into custard.

* Per serving · 4 servings · Values may vary.

No additional tips available.