Almond Cream Puffs(Serves 6)

1. 1

   In a mixing bowl, whisk together the egg yolks, sugar and cornstarch until light and creamy.

2. 2

   Scald the milk in the top of a double boiler and pour into the egg yolk mixture, whisking constantly to keep the yolks from cooking.

3. 3

   Continue to whisk until the mixture is foamy, then pour into the top of the double boiler.

4. 4

   Cook slowly over simmering water, beating all the while, for about 10 minutes, until it has thickened to the consistency of custard.

5. 5

   Set the double boiler top in a bowl of ice and whisk the custard continuously until it has cooled completely.

6. 6

   Stir in the almond extract, ground almonds and Amaretto.

7. 7

   Whip the cream in a mixing bowl until it forms soft peaks.

8. 8

   Gently fold the custard into the whipped cream until it is thoroughly combined.

9. 9

   Using a pastry bag with a small plain tip, puncture the bottoms of the cream puffs and fill with the custard mixture.

10. 10

    Decorate with sliced strawberries or drizzle with chocolate sauce.

* Per serving · 4 servings · Values may vary.

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