Praline custard creams
The perfect combination of sweet shortbread biscuits sandwiched with custard filling and rolled in crushed almond praline.
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Cooking tools:
- Food processor
- Cookie cutter
- Rolling pin
- Sifter
- Hand mixer
- Oven
- Baking sheet
- Parchment paper
- Skillet
- Saucepan
- Stove
- Plastic wrap
- Mixing bowl
- Wooden spoon
- Offset spatula
- Measuring cup
- Refrigerator
Ingredients
- Biscuits
- 1 cup (150g) plain flour (all-purpose)
- 1 1/4 cup (90g) ground almonds
- 90 grams cold butter, chopped
- 1 egg yolk
- 1 teaspoon vanilla extract
- 2 tablespoons icing sugar (confectioners')
- Almond praline
- 1/2 cup (40g) flaked almonds
- 1/2 cup (110g) caster (superfine) sugar
- 2 tablespoons water
- Custard filling
- 1/3 cup (75g) caster sugar (superfine)
- 1/4 cup (35g) plain (all-purpose) flour
- 2 egg yolks
- 1 cup (250ml) milk
- 125 grams butter, softened
- 1/2 cup (80g) icing sugar (confectioners')
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