Praline Napoleons with Almond Cream Filling

• All-purpose flour, for work surface
• 1 sheet from 1 box (17 1/4 ounces) frozen puff pastry, thawed
• 1 large egg, lightly beaten
• 2 cups sugar
• Pinch of salt
• 1 1/2 cups sliced almonds, toasted and finely chopped (about 7 ounces)
• Vegetable oil, for spatula
• Almond Cream Filling (recipe follows)
• 2 1/2 cups half-and-half
• 2 tablespoons almond paste
• 1 cup sugar
• 1/4 teaspoon salt
• 1/4 cup plus 2 tablespoons cornstarch
• 4 large egg yolks
• 1/8 teaspoon almond extract
• 2 tablespoons unsalted butter, softened, cut into small pieces
• 1 cup heavy cream
• (makes enough for 6 napoleons)

1. Preheat the oven to 375F.
2. Place pastry on a lightly floured work surface.
3. Roll out to 1/8 inch thick.
4. Cut out twelve 4 1/2 x 2 3/4-inch rectangles; transfer to a parchment-lined baking sheet, and prick with a fork.
5. Brush with egg, and cover with parchment.
6. Top with a baking sheet.
7. Freeze until firm, about 15 minutes.
8. With top sheet still in place, bake until pastry is crisp and golden, 30 to 32 minutes.
9. Remove top sheet and parchment.
10. Let pastry cool completely on bottom parchment on a wire rack.
11. Meanwhile, line a rimmed baking sheet with a nonstick baking mat.
12. Stir together sugar, salt, and 1/2 cup water in a medium saucepan over medium-high heat.
13. Cook, without stirring, until sugar begins to melt and turn light amber, about 3 minutes.
14. Wash down sides of pan with a wet pastry brush as needed to prevent crystals from forming.
15. Continue to cook, stirring occasionally, until mixture turns dark amber, about 8 minutes.
16. Remove from heat; stir in almonds.
17. Pour mixture onto prepared sheet.
18. Using an oiled offset spatula, spread to 1/8 inch thick.
19. Let cool completely.
20. Transfer half of the praline to a plastic bag; using a rolling pin, gently crush into very small pieces; set aside.
21. Break remaining praline into large pieces.
22. Transfer the almond cream filling to a pastry bag fitted with a petal tip (such as Wilton #127).
23. Pipe filling onto 6 pastry rectangles; sprinkle each with crushed praline.
24. Layer with another pastry rectangle and filling.
25. Top each with a piece of praline.
26. Bring 2 cups half-and-half, the almond paste, sugar, salt, and cornstarch to a simmer in a saucepan over medium heat.
27. Prepare an ice-water bath; set aside.
28. Whisk egg yolks, almond extract, and remaining 1/2 cup half-and-half in a medium bowl; add one-third of the hot half-and-half mixture in a slow, steady stream, whisking constantly.
29. Pour into saucepan.
30. Bring to a boil over medium-high heat, whisking constantly.
31. Cook, whisking, until mixture coats the back of a spoon, 3 to 4 minutes.
32. Pass through a fine sieve into a bowl set in ice-water bath.
33. Stir in butter, several pieces at a time.
34. Let cool completely, stirring occasionally.
35. Put cream into the bowl of an electric mixer fitted with the whisk attachment.
36. Beat on medium-high speed just until stiff peaks form.
37. Fold into custard.

flour, pastry, egg, sugar, salt, almonds, vegetable oil, almond cream filling, almond paste, sugar, salt, cornstarch, egg yolks, almond, unsalted butter, heavy cream, napoleons

Taken from www.epicurious.com/recipes/food/views/praline-napoleons-with-almond-cream-filling-393138 (may not work)