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Almond Custard

125 g almond meal
5 g bitter almond meal, or 1 tsp bitter almond extract
4 eggs
125 g butter (soft)
150 g sugar
5 g salt
1/2 tsp cornstarch, optional
25 ml kirsch brandy, optional

Mix almond meal with 2 eggs, then add butter, salt and sugar, and
mix until smooth. Stir in the last 2 eggs.

This custard can be used in a number of pastries : put a big dollop
of it on croissant dough before rolling the croissant, for instance.

In France, it is commonly used for the "galette frangipane" : with
approx 500 g of puff pastry, roll two large circles, one an inch
wider than the other. On the smaller circle, spread the almond
custard, leaving a 1 inch band clear all around. Wet this band with
water. Carefully put the 2nd pastry sheet to cover the first. Press
firmly the edges to prevent leaks. Wisk an egg yolk with 2 or 3
tbsp water and brush this all over the top sheet of pastry. Bake
in medium oven.

Another is "Tarte Bourdaloue". Pre-bake your favorite pie-pastry.
Cut in halves and peel 3 to 6 pears (depending on the size of the
pie). Put the pear halves flat face down on the pastry. Cover with
almond custard and bake in medium oven until golden brown.

I also make a cake by adding 1 cup of self-raising flour to the
above recipe.


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