Almond cream filling (the art of fine baking, 1961)
1
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Butter |
| 1 | cup | Almond paste |
| 1 | cup | Rich milk or light cream |
| ½ | cup | Sugar |
| ½ | cup | Toasted almonds, ground |
| 6 | Egg yolks | |
| 1 | teaspoon | Vanilla |
Directions
Servings: 1
Cream butter until it is soft. Add almond paste a little at a time, alternating with milk. Stir in sugar and ground nuts. Cook over medium heat, stirring constantly until cream thickens.
Stir a few tablespoons of hot, thickened cream into egg yolks. Then pour egg-yolk mixture into remaining cream, stirring briskly.
Return to low heat. Continue to cook and stir until cream thickens a little more, being careful not to let it boil. When mixture is cool, add vanilla.
From "The Art of Fine Baking" by Paula Peck, copyright 1961