PRALINE NAPOLEONS WITH ALMOND CREAM FILLING

PRALINE NAPOLEONS WITH ALMOND CREAM FILLING image

Categories Dessert

Yield 6 people

Number Of Ingredients 17

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Ingredients

All-purpose flour, for work surface
1 sheet from 1 box (17 1/4ounces) frozen puff pastry, thawed
1 large egg, lightly beaten
2 cups sugar
Pinch of salt
1 1/2 cups sliced almonds, toasted and finely chopped (about 7 ounces)
Vegetable oil, for spatula
Almond Filling:
2 1/2 cups half-and-half
2 tablespoons almond paste
1 cup sugar
1/4 teaspoon salt
1/4 cup plus 2 tablespoons cornstarch
4 large egg yolks
1/8 teaspoon almond extract
2 tablespoons unsalted butter, softened, cut into small pieces
1 cup heavy cream

Steps:

Preheat oven to 375. Place pastry on a lightly floured work surface. Roll out to 1/8" thick. Cut out 12 4 1/2-by-2 3/4inch rectangles; transfer to a parchment-lined baking sheet, prick with a fork. Brush with egg & cover with parchment. Top with baking sheet. Chill in freezer about 15 minutes.With top sheet still in place, bake until pastry is crisp and golden, 30 to 32 mins. Remove top sheet & parchment. Let cool completely on bottom on wire rack. Line a rimmed baking sheet with a silpat. Stir sugar, salt & 1/2 cup water in a medium saucepan over medium-high heat. Cook, without stirring until sugar begins to melt and turn light amber (3 mins). Continue to cook, stirring occasionally, until it turns dark amber (8mins). Remove from heat- stir in almonds. Pour mixture onto prepared sheet. Using an oiled offset spatula, spread to 1/8 inch thick. Let cool completely. Transfer half of the praline to a plastic bag; using a rolling pin, gently crush into small pieces; set aside. Break remaining praline into large pieces using your hands. Transfer the almond cream filling to a pastry bag. For Filling: Bring 2 cups half-and-half, the almond paste, sugar, salt, & cornstarch to a simmer in a saucepan over medium heat. Prepare an ice-water bath; set aside. Whisk egg yolks, 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. Pour into saucepan. Bring to a boil over medium-high heat, whisking constantly. Cook, whisking, until mixture coats the back of a spoon, 3 to 4 minutes. Pass through a fine sieve into a bowl set in ice-water bath. Stir in butter, several pieces at a time. Let cool completely, stirring occasionally. Put cream into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed just until stiff peaks form. Fold into custard.