ALMOND FILLING
Steps:
- Combine sugar, cornstarch, and salt in saucepan. In a separate bowl beat eggs and mix together with milk. Stir into dry mixture. Cook over medium heat, stirring constantly, until thick and bubbling. Cook for 2 minutes more. Remove from heat, add almond liqueur and stir well. Cover surface of filling with plastic wrap to prevent film from forming and chill completely before using.
Nutrition Facts : Calories 62.9 calories, Carbohydrate 8.9 g, Cholesterol 39.2 mg, Fat 1.5 g, Protein 2.1 g, SaturatedFat 0.6 g, Sodium 82.5 mg, Sugar 7.6 g
HOW TO MAKE ALMOND FILLING
There are differences between, Almond Paste, Almond Filling and Mazipan. I get sick of running out of things when I am in the middle of something or going to the store and the store doesn't have the item. This is where I got the recipe for this. http://www.food.com/recipe/danish-almond-filling-54148
Provided by Bonnie Beck
Categories Other Sauces
Time 30m
Number Of Ingredients 1
Steps:
- 1. Once you've blanched the almonds they will need to be dried. I place them on a cookie sheet lined with parchment paper and place them in an oven with just the heat of the pilot light. If you have an electric oven, heat oven on low and then turn off the oven, then place the almonds on the try in. Leave the door open. Leave them, but turn them over to dry all sides. Ingredients 1 cup blanched almonds 1/2 cup powdered sugar (sifted) 2 tablespoons organic or European unsalted butter, room temperature 1/2 teaspoon almond extract or almond oil 1 large egg whites, lightly beaten Directions Put almonds, sugar and butter into food processor. Process until almonds are finely ground, scraping bowl as necessary. Add almond extract and 2 Tbl of the beaten egg white. Process until mixed. Store in airtight container in the refrigerator until needed (up to 1 week). Bring to room temperature before using.
DANISH - ALMOND FILLING
Make and share this Danish - Almond Filling recipe from Food.com.
Provided by UnknownChef86
Categories Breakfast
Time 15m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Put almonds, sugar and butter into food processor.
- Process until almonds are finely ground, scraping bowl as necessary.
- Add almond extract and 2 Tbl of the beaten egg white.
- Process until mixed.
- Stor in airtight container in the refrigerator until needed (up to 1 week).
- Bring to room temperature before using.
Nutrition Facts : Calories 1315.7, Fat 99.2, SaturatedFat 20.3, Cholesterol 61.1, Sodium 86.8, Carbohydrate 87.5, Fiber 14.4, Sugar 65.9, Protein 34.9
ALMOND CROISSANTS
Rum simple syrup and toasted almond cream - both quick and easy to assemble - are all you need to transform stale homemade or store-bought croissants into deliciously sweet and fragrant pastries. The amount of syrup might feel excessive, but it's needed to replace the moisture lost in the croissants as they become stale, so be generous when soaking them.
Provided by Claire Saffitz
Categories breakfast, brunch, pastries, project
Time 1h
Yield 8 croissants
Number Of Ingredients 11
Steps:
- Make the frangipane: Place the almond flour in a medium skillet and set over medium heat. Cook, stirring frequently, until golden brown and toasty smelling, 5 to 8 minutes. Remove from heat and set aside to cool.
- In a medium bowl, combine the butter and brown sugar, and beat with a silicone spatula or wooden spoon until the mixture is light and creamy, about 2 minutes. Switch to a whisk and whisk in the eggs, one at a time, until incorporated. Whisk in the almond extract, then add the flour, salt and toasted almond flour, and whisk until smooth and satiny. Set the mixture aside.
- Make the syrup: In a small saucepan, combine the sugar, rum and 1/3 cup/80 milliliters water in a small saucepan and heat over medium, stirring just until the sugar dissolves. Remove from the heat and set aside.
- Assemble: Arrange a rack in the upper third of the oven and heat to 350 degrees. Line a large rimmed baking sheet with parchment paper and set aside.
- Use a pastry brush to soak the cut sides of the croissant halves liberally with the rum syrup. (Use most of it or all, if the croissants are very stale.) Spread the bottom halves with half of the frangipane, dividing evenly and spreading all the way to the edges. Place the top halves over the bottom halves, then spread the remaining frangipane over the tops of the croissants. Sprinkle the sliced almonds over top, dividing evenly.
- Place the croissants on the baking sheet, spacing evenly, and bake until the almonds are toasted and the frangipane is golden brown, 20 to 25 minutes. Serve warm or at room temperature.
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- Preheat the oven to 350°F., To make the crust: Beat together the sugar, butter, salt, and extracts., Add the flours, stirring to make crumbs that cling together when squeezed., Press the crumbs into the bottom and up the sides of six 4 1/2" mini tart pans (or a full-size tart pan; see tips, at left); prick them all over with a fork., Freeze the crusts for 15 minutes, then bake them until they're just beginning to brown on the edges, 10 to 12 minutes.
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