Praline Napoleons with Almond Cream Filling.

For the icing, I made a feathery light praline frosting. Add the maple syrup and the heavy whipping cream and beat for an additional 4 minutes. Joanie is the author of "The Ultimate Cooking For One Cookbook" and her recipes and food photography have been featured in various publications including, TODAY.com, Huffington Post, Real Simple, Self.com,Women’s Day, Buzzfeed, and others. Place pastry on a lightly floured work surface.

2 (8-oz.) Add the butter and Imperial Light Brown Sugar and stir until dissolved.

Stir before using; chill cupcakes.

We've improved on the patisserie classic by filling its dense, buttery pastry layers with piped ruffles of almond-infused cream and a sprinkling of crushed praline.

pkg. buttery and moist Butter Pecan Cupcakes with a creamy Maple Mascarpone filling and a Praline Buttercream frosting. Cut out twelve 4 1/2-by-2 3/4 inch rectangles; transfer to a parchment-lined baking sheet, and prick with a fork.

Top with a baking sheet.

this website. Remove from heat; stir in maple flavoring and pecans.

The flavor of New Orleans in every bite. I’ll have the praline recipe for you in a later post.

Praline Napoleons with Almond Cream Filling | Martha Stewart

Adding a filling to a cupcake isn’t hard at all. envelopes active dry yeast. The Best Paint Colors for Every Home Aesthetic, According to Experts, 34 One-Pot Meals Just Right for Dinner Tonight, 18 Fall Centerpieces That Will Elevate Your Table, Quick, Easy, and Delicious Pasta Recipes Ideal for Weeknight Dinners, 16 of Our Best Fall Harvest Decorating Ideas for Your Home, The Best Front Porch Decorating Ideas for Every Month of the Year, How to Disinfect Your Kitchen and Your Food During the Coronavirus Outbreak, According to Experts, Your Guide to the Most Popular Fall Perennials, How to Wash Your Hands Properly, According to a Doctor, How to Plan a Beautiful, Meaningful Micro Wedding So That You Can Celebrate Your Postponed Nuptials Right Now, Six Ways to Take Care of Your Mental Health While You Work from Home.

Pour mixture onto prepared sheet. Stir together sugar, salt, and 1/2 cup water in a medium saucepan over medium-high heat. Preheat oven to 375 degrees.

Top each with a piece of praline.

Break remaining praline into large pieces using your hands. Refrigerate until ready to serve.

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Continue to cook, stirring occasionally, until mixture turns dark amber, about 8 minutes. Refrigerate 2 hours or until chilled. Instructions.

Using an oiled offset spatula, spread to 1/8 inch thick.

2 (1⁄4-oz.) this link is to an external site that may or may not meet accessibility guidelines. To really make sure I captured the flavor of pralines, I “forced” myself to make a batch. Place two sticks of softened butter in an electric mixer. Cook for 2 minutes, stirring constantly. The ingredients in pralines are butter, sugar, cream and pecans and these Butter Pecan Cupcakes taste just like a praline “cake”. Her website is filled with hundreds of easy, flavorful recipes that are tailored for those cooking for one. Ingredients 2 cups sugar, divided 1 tablespoon lemon juice 1/2 cup butter or margarine 4 egg yolks 2 cups milk 6 tablespoons all-purpose flour 1 cup chopped pecans, toasted For hazelnut praline, stir sugar and 40ml water in a saucepan over medium-high heat until sugar dissolves, then brush down sides of pan with a wet pastry brush and bring to the boil, swirling pan as mixture starts to caramelise, until dark caramel (5-6 minutes).

Continue stirring for 3 minutes. 6 3/4 cups bread flour, divided. Martha Stewart is part of the Meredith Home Group. Remove from heat and transfer the pecans to baking sheet to cool.

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Joanie Zisk is the creator of OneDishKitchen.com, the number one go-to site for single serving recipes. Add the pecans and stir until completely coated.

1 sheet from 1 box (17 1/4 ounces) frozen puff pastry, thawed, 1 1/2 cups sliced almonds, toasted and finely chopped (about 7 ounces), Back to Praline Napoleons with Almond Cream Filling.

Bring to a boil over medium heat, whisking constantly until thickened, about 10 minutes.
DIRECTIONS Melt butter in heavy saucepan over medium heat. Transfer the almond cream filling to a pastry bag fitted with a petal tip (such as Wilton #127).

A taste of New Orleans in every bite. Martha Stewart may receive compensation when you click through and purchase from links contained on

Color can make or break the ambience of a space. Using a knife or a cupcake corer, create a hole in the center of the cupcake for the filling.

In medium saucepan, combine butter, egg yolks, brown sugar and salt.

Transfer half of the praline to a plastic bag; using a rolling pin, gently crush into very small pieces; set aside. Layer with another pastry rectangle and filling. Add brown sugar and salt and bring to a boil. Pipe filling onto 6 pastry rectangles; sprinkle each with crushed praline. Refrigerate for about 10 minutes.

Preheat oven to 350 degrees F. Line a standard 12-cup muffin pan with paper or foil liners. Keep everything from your countertops to your dining room chairs germ-free.

Add the Imperial Light Brown Sugar, salt and Imperial Confectioners Powdered Sugar and beat for 1 minute.