Almond-Kirsch Filling

Preparation info
    • Difficulty

      Easy

Appears in

By Bo Friberg

Published 1989

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Ingredients

Method

  1. 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.
  2. Mix the butter and sugar together. Incorporate the egg yolks and kirschwasser. Beat at medium sp