Cream of Almond in Croustades, a la Benoria

Ingredients

• two yolks of eggs
• one white of egg
• four tablespoons water
• four tablespoons milk
• four tablespoons flour
• two tablespoons cream
• some salt
• four tablespoons chopped almonds (or almond paste)
• one heaping tablespoon cornstarch
• half cup milk
• yolks of three eggs
• four tablespoons sugar
• one tablespoon brandy

Method

1. 1

   Mix eggs and water, add flour, milk, cream, and salt to make batter.

2. 2

   Cook in croustade iron until golden.

3. 3

   For filling, thicken milk with almonds and cornstarch, add yolks, sugar, and brandy.

4. 4

   Fill croustades and decorate with spun sugar and whipped cream.

Nutrition per serving

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 504. The excerpt below is the record exactly as published.

Cream of Almond in Croustades, a la Benoria Croustades de Creme d’Amande, a la Benoria The croustades are made from two yolks and one white of eggs, four tablespoons water, four tablespoons milk, four tablespoons flour, two tablespoons cream, some salt. Stir eggs and water together, add the flour, work to a smooth batter, then add the milk then the cream and salt. Have the croustade iron hot in the fat on the stove; wipe the iron dry, dip in the batter (be careful that it does not go over the top of the iron), dip twice then dip it in the boiling fat; cook until golden brown then take the croustades off the iron — turning it bottom up, to get dry. Other names for croustades are: Swedish Timbales and Foun¬ tain Cups. Filling for Croustades. Four tablespoons chopped almonds (or almond paste), one heaping tablespoon cornstarch dissolved in half cup milk, yolks of three eggs, four tablespoons sugar, one tablespoon brandy. How to Make It. Put the milk on stove, add the chopped almonds (or almond paste), thicken with the cornstarch, add yolks and sugar (stirred to a souffle), brandy, and a very small pinch of salt. Stir the yolks in very carefully; then, when cold, fill the croustades and twist spun sugar around and a rosette of the spun sugar in the centre. Decorate the top with whipped cream and maraschino cherries. Almond Pudding ( Pouding aux Amandes ) a la Jessina One cup butter, four eggs, one cup milk, two tablespoons brandy, two teaspoons Royal baking powder, two and a half cups flour, two cups sugar. Stir butter to a cream, add the yolks of eggs

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