DANISH PASTRY CREAM FILLINGS (Confectioner & Almond)

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From "Baking with Julia" by Julia Child

subheading: DANISH CONFECTIONERS CREAM FILLING:

1 c half and half or heavy cream

1 ½ tbl cornstarch

2 tbl sugar

1 lg egg yolk

1 tsp vanilla

subheading: DANISH ALMOND FILLING:

1 c blanched almond

½ c powdered sugar

2 tbl unsalted butter -- room temperature

½ tsp almond extract

1 lg egg white -- lightly beaten

subheading: CONFECTIONERS CREAM FILLING STEPS:

Whisk half and half, cornstarch and sugar together in a small saucepan. Bring to a boil, stirring constantly, until mixture thickens slightly.

Whisk yolk and vanilla together in a small bowl, whisk a little of the hot liquid into yolk mixture to temper. Pour yolk mixture into boiled mixture and cook, simmering and stirring for 30 seconds.

Scrape into bowl and cover with plastic against the surface to prevent skin from forming.

Chill. Can be kept refrigerated for 3 days.

Yield: "1 c"

subheading: ALMOND CREAM FILLING 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

Yield: "1 c"

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