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1
Preheat the oven to 375F.
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2
Place pastry on a lightly floured work surface.
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3
Roll out to 1/8 inch thick.
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4
Cut out twelve 4 1/2 x 2 3/4-inch rectangles; transfer to a parchment-lined baking sheet, and prick with a fork.
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5
Brush with egg, and cover with parchment.
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6
Top with a baking sheet.
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7
Freeze until firm, about 15 minutes.
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8
With top sheet still in place, bake until pastry is crisp and golden, 30 to 32 minutes.
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9
Remove top sheet and parchment.
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10
Let pastry cool completely on bottom parchment on a wire rack.
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11
Meanwhile, line a rimmed baking sheet with a nonstick baking mat.
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12
Stir together sugar, salt, and 1/2 cup water in a medium saucepan over medium-high heat.
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13
Cook, without stirring, until sugar begins to melt and turn light amber, about 3 minutes.
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14
Wash down sides of pan with a wet pastry brush as needed to prevent crystals from forming.
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15
Continue to cook, stirring occasionally, until mixture turns dark amber, about 8 minutes.
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16
Remove from heat; stir in almonds.
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17
Pour mixture onto prepared sheet.
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18
Using an oiled offset spatula, spread to 1/8 inch thick.
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19
Let cool completely.
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20
Transfer half of the praline to a plastic bag; using a rolling pin, gently crush into very small pieces; set aside.
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21
Break remaining praline into large pieces.
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22
Transfer the almond cream filling to a pastry bag fitted with a petal tip (such as Wilton #127).
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23
Pipe filling onto 6 pastry rectangles; sprinkle each with crushed praline.
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24
Layer with another pastry rectangle and filling.
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25
Top each with a piece of praline.
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26
Bring 2 cups half-and-half, the almond paste, sugar, salt, and cornstarch to a simmer in a saucepan over medium heat.
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27
Prepare an ice-water bath; set aside.
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28
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.
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29
Pour into saucepan.
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30
Bring to a boil over medium-high heat, whisking constantly.
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31
Cook, whisking, until mixture coats the back of a spoon, 3 to 4 minutes.
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32
Pass through a fine sieve into a bowl set in ice-water bath.
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33
Stir in butter, several pieces at a time.
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34
Let cool completely, stirring occasionally.
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35
Put cream into the bowl of an electric mixer fitted with the whisk attachment.
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36
Beat on medium-high speed just until stiff peaks form.
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37
Fold into custard.
