I had the best dessert ever the other day. I was a croissant filled with an almond cream and then dusted with powdered sugar.
Would any one possibly have a recipe for an Almond cream filling ?
Thank you, Twowild 
This makes the lightest most delicious almond cream. The recipe I use for almond pastry cream that I use to make the famed Paris-Brest dessert is as follows:
1/3 cup superfine sugar
1/3 cup water
1 cup toasted sliced almonds
Grease a sheet of parchment and lay it flat on the work surface.
Put the sugar in a small saucepan with the water and heat gently until dissolved.
Bring to a boil and cook until deep golden, and then quickly pour in the almonds, stir and pour out onto the parchment. Spread it out a little and allow it to cool. When it is cool and hardened grind to a fine powder.
6 egg yolks
1/2 cup sugar
pinch of salt
1/4 cup cornstarch
1 tbsp all purpose flour
2 1/4 cups whole milk
1 vanilla bean, split
1 tbsp butter
Whisk the egg yolks and 1/2 of the sugar together until they become pale and creamy.
Sift in the corn starch and flour and mix well.
Put the milk, remaining sugar and the vanilla bean in a saucepan. Bring just to a boil and slowly strain over the egg yolk mixture, stirring continuously to prevent the eggs from scrambling.
Pour back into a clean saucepan and bring to a boil, stirring constantly. It will be lumpy, but will become smooth as you continue stirring.
Boil for 2 minutes, and then stir in the butter off the heat. Allow the mixture to cool completely. (Can be made up to 2 days ahead and stored in a clean bowl covered with plastic wrap in the fridge. Place the plastic directly on the cream to prevent a skin forming.
1 cup heavy cream, chilled
1 tsp vanilla extract
2 tbsp confectioner’s sugar
Whip the pastry cream until smooth. Stir in the ground praline powder. Place the heavy cream in a bowl with the vanilla and beat on high until soft peaks form. Add the confectioner’s sugar and beat a little more. Gently fold the pastry cream into the whipped cream.
Thank you so very much for the recipe and time, sure sounds delicious !!!
Twowild
Thank you also Kitchen Witch, I really don’t know if it was made with cream cxheese, but they were so heavenly !!!
Twowild
You are very welcome. Let us know if you make it and how you like it if you do.
will do…thank you
Hi Kitch Witch…you have any suggestions for more use of the filling ?
I know your question was directed to KW, but I have used the filling for cream puffs, eclairs and, of course, for Paris-Brest.
Kitchen witch and lvdkeyes thank ya’ll for the great recipes.
Always glad to help when I can.