Barb's Special Sweet Breads Part 7 (Vanilla Cream, Almond Butter)
Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Almond butter ingredients | |||
| ½ | cup |
sugar
|
|
| ½ | cup |
butter
|
|
| ½ | cup |
almonds
blanched, minced |
*
|
| Icing ingredients | |||
| 1 | cup |
powdered sugar
|
|
| 2 | tablespoons |
water
|
|
| Garnish icing with | |||
| 1 | x |
candied cherries
|
*
|
| 1 | x |
almonds
slivered |
*
|
| Vanilla cream ingredients | |||
| 2 | tablespoons |
sugar
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| 2 | large |
egg yolks
|
|
| 1 | cup |
milk
|
|
| 2 | teaspoons |
vanilla extract
|
|
| Plumped raisins | |||
| 2 | tablespoons |
cognac
or rum |
|
| ½ | cup |
currants
or reasons |
|
| Egg wash | |||
| 1 | large |
eggs
|
|
| 2 | tablespoons |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Almond butter ingredients | |||
| 118 | ml |
sugar
|
|
| 118 | ml |
butter
|
|
| 118 | ml |
almonds
blanched, minced |
*
|
| Icing ingredients | |||
| 237 | ml |
powdered sugar
|
|
| 3E+1 | ml |
water
|
|
| Garnish icing with | |||
| 1 | x |
candied cherries
|
*
|
| 1 | x |
almonds
slivered |
*
|
| Vanilla cream ingredients | |||
| 3E+1 | ml |
sugar
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 2 | large |
egg yolks
|
|
| 237 | ml |
milk
|
|
| 1E+1 | ml |
vanilla extract
|
|
| Plumped raisins | |||
| 3E+1 | ml |
cognac
or rum |
|
| 118 | ml |
currants
or reasons |
|
| Egg wash | |||
| 1 | large |
eggs
|
|
| 3E+1 | ml |
water
|
|
Directions
ALMOND BUTTER: Cream together the sugar and butter, then blend in the almonds, making sure to mix well.
ICING: Beat the sugar and water together until completely blended. Drizzle over the pastry and garnish with cherries and almonds if desired.
VANILLA CREAM: Combile all the ingredients except the vanilla in a saucepan. Blend and cook for 3 minutes, stirring constantly. Remove from heat and stir in the vanilla. Whip mixture occasionally to keep it from forming a film, if not using immediately.
PLUMP CURRANTS: Sprinkle the rum or cognac over the currants (or raisins) and set aside until they have been plumped.
EGG WASH: Beat together the egg and water, mixing well. Reserve for use as needed.
