- 1 tablespoon almond paste
- 1 1/4 cups half and half
- 1/2 cup sugar
- pinch of salt
- 2 egg yolks
- 2 tablespoons cornstarch
- 2 tablespoons cold, unsalted butter cut into small cubes
In a small nonreactive saucepan, combine the almond paste with 1 cup of the half and half and all of the sugar. Bring to a simmer over medium heat, whisking to dissolve the sugar and the almond paste.
In a medium size mixing bowl combine the salt, cornstarch, egg yolks and the remaining 1/4 cup of the half and half and whisk well.
Remove the half and half from the heat and add some of the hot liquid to the egg yolk mixture, mix well. Add the egg mixture to the pan with the remaining half and half and bring to a brisk simmer over medium heat, stirring constantly. Once the mixture thickens, immediately remove from the heat and whisk in the cold butter.
Press the mixture through a sieve into a clean bowl. Discard any solids. Place a piece of plastic directly on top of the pastry cream and transfer to the refrigerator to cool.
The pastry cream can be used at room temperature or chilled.
Pressure Cooker Cheesecake with Almond-Sour Cream Topping
Hazelnut Dacquoise with Chantilly Cream and Berries
Honey Vanilla Nougat with Pistachios Almonds and Cherries
Chocolate Butter Cream
Chicken With Dijon Mustard And Cream Sauce
Air Fryer Mussels with a Saffron Cream Sauce
Chocolate-Grand Marnier Truffles
Double Chocolate Meringue Kisses
Basic Chocolate Genoise
Apricot Peach Frangipane Tart