Almond Custard Puffs
Ingredients:
6 single sheets of
frozen puff pastry dough,
Vanilla Custard:
1 cup half-and-half
3 egg yolks
2 TBSP granulated sugar
½ cup whipping cream
2 tsp. vanilla
Roll each sheet of dough out to about 12-by-6".
Cut each sheet into 4 even pieces.
Cover baking sheets with waxed paper.
Place dough on prepared sheet and prick with a fork.
Refrigerate for 30 minutes.
Bake dough at 425°F for about 5 minutes.
Increase temperature to 450°F and bake
for another 3 to 5 minutes oruntil pastries
are light, golden and puffed.
Let cool on wire rack.
Put vanilla and half-and-half into a saucepan
and bring to a boil. Cook over medium-low heat
for about 10 minutes. Remove vanilla bean
In a bowl, beat egg yolks and sugar until smooth
and creamy. Add a little hot half-and-half, whisking
vigorously. Pour this mixture back into saucepan.
Bring mixture just to a boil, whisking constantly until thick and
creamy. Do not boil or custard will curdle.
Remove custard sauce from heat. Beat until smooth.
Whip cream until soft peaks form. Add to vanilla
custard. Spread over half of the baked pastries.
Top with second half of pastries.
Topping:
9 oz almond paste
1 cup slivered almonds
¾ cup sugar
1 stick unsalted butter
1/4 tsp. salt
½ cup light-flavored
(alfalfa or something similar) honey
2 tsp. vanilla
Place all ingredients except vanilla in a heavy pot.
Heat, stirring constantly, until temperature reaches
180°F on a candy thermometer. Allow to cool to 100°F,
then stir in vanilla and brush onto top of baked puff pastry.
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