Servings: 10
- 6 inch cake ring
INGREDIENTS
- 10 4.5x4.5 inches (12 x 12 centimeters) croissant dough / puff pastry sheet squares
- 1 pound/450 grams cherries, halved
- Powdered sugar
Almond cream:
- 1¾ cups/175 grams almond flour
- ¾ cup/170 grams soft butter / plant-based butter
- 1 cup/200 grams sugar
- 2 large eggs
- 1 teaspoon vanilla paste
- 1 teaspoon Amaretto
Pastry cream:
- 2 cups.480 milliliters milk / oat milk
- 1 teaspoon vanilla extract
- 4 large egg yolks
- ⅔ cup/140 grams sugar
- ¼ cup/30 grams cornstarch
- ¼ cup/30 grams flour
INSTRUCTIONS
- Combine all the almond cream ingredients in a bowl and refrigerate.
- Combine the egg yolks, sugar, cornstarch, and flour in a bowl and set aside. In a small saucepan, bring the milk with vanilla extract to a boil over medium heat. Gradually add the contents of the bowl to the saucepan and whisk continuously until the mixture is smooth and thick. Strain and refrigerate.
- Preheat the oven to 355°F (180°C).
- Add a heaping tablespoon of almond cream to the center of each pastry square, fold it to the center, place it in a ring, and bake for 20 to 30 minutes, or until golden. Remove the pastries from the oven and let them cool. Fill each pastry with the cream, sprinkle with powdered sugar, and add cherries.