Almond-Kirsch Filling

Name: Almond-Kirsch Filling
Yield: Yield: 1 pound 10 ounces (740 g)
Ingredients: ¼ cup (60 ml) kirschwasser; 8 ounces (225 g) Pastry Cream; 2 ounces (55 g) cornstarch; 5 ounces (140 g) unsalted butter, at room temperature; 2 egg yolks; 4 ounces (115 g) granulated sugar; 6 ounces (170 g) finely ground blanched almonds

Preparation info

Difficulty
Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

Ingredients

8 ounces (225 g) Pastry Cream
5 ounces (

Pastry
Vegetarian

Method

If the pastry cream is cold (right out of the refrigerator), warm it gently over a bain-marie, stirring constantly, then pass it though a sieve. Set aside at room temperature. If you are making pastry cream fresh for this recipe and it is still warm, skip this step.
Mix the butter and sugar together. Incorporate the egg yolks and kirschwasser. Beat at medium sp