Sweet Almond Tamales with Pastry Cream: A Decadent Delight

Sweet almond tamales filled with luscious pastry cream are a delightful twist on the traditional savory tamale. These treats offer a unique blend of textures and flavors, combining the soft, slightly chewy masa with the smooth, creamy filling and the delicate almond fragrance. Perfect for special occasions, holidays, or simply as a weekend indulgence, these tamales are sure to impress. This recipe provides detailed instructions to guide you through each step, ensuring a successful and delicious outcome.

## Understanding Tamales: A Brief Overview

Before we dive into the sweet almond and pastry cream variation, let’s briefly understand the essence of tamales. Tamales are a traditional Mesoamerican dish made of masa, a corn-based dough, which is filled with various ingredients and then steamed in a corn husk or banana leaf. The possibilities for fillings are virtually endless, ranging from savory meats and cheeses to sweet fruits and spices.

The key to a good tamale lies in the masa. It needs to be light, fluffy, and well-seasoned. The steaming process is also crucial, as it cooks the masa and allows it to develop its characteristic texture.

## Why Sweet Almond and Pastry Cream?

This recipe replaces the typical savory filling with a sweet and creamy combination of almond and pastry cream. The almond flavor is infused into the masa, adding a delicate nutty note that complements the sweetness of the pastry cream. The pastry cream itself is rich and decadent, providing a satisfying contrast to the texture of the masa.

This combination is inspired by both traditional Mexican flavors and classic pastry techniques, creating a fusion that is both familiar and exciting.

## Ingredients: The Building Blocks of Flavor

Here’s a comprehensive list of the ingredients you’ll need to create these delicious sweet almond tamales. We’ve divided it into sections for easier organization:

**For the Masa (Sweet Almond Dough):**

* 4 cups masa harina (instant corn masa flour), preferably Maseca brand
* 2 cups warm water (plus more, if needed, to achieve the right consistency)
* 1 cup vegetable shortening or lard, softened
* 1 cup granulated sugar
* 1/2 cup almond flour
* 1/4 cup whole milk powder
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1 teaspoon almond extract
* 1/4 cup milk or almond milk
* 2 packages dried corn husks (about 50-60 husks), soaked in hot water for at least 30 minutes, or until pliable

**For the Pastry Cream Filling:**

* 2 cups whole milk
* 1/2 cup granulated sugar
* 1/4 cup cornstarch
* Pinch of salt
* 4 large egg yolks
* 2 tablespoons unsalted butter, cold and cubed
* 1 teaspoon vanilla extract
* Optional: 1/4 cup almond liqueur or Amaretto

**Equipment:**

* Large bowl
* Electric mixer (stand mixer or hand mixer)
* Saucepan
* Whisk
* Rubber spatula
* Steamer pot with a steamer basket or insert
* Measuring cups and spoons

## Step-by-Step Instructions: Crafting Your Tamales

Now, let’s get to the heart of the matter: making the sweet almond tamales. Follow these detailed steps, and you’ll be enjoying a batch of these delectable treats in no time.

**Part 1: Preparing the Pastry Cream Filling**

The pastry cream needs to be made ahead of time and cooled completely. This allows it to thicken properly and prevents it from melting during the tamale steaming process.

1. **Combine Dry Ingredients:** In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt. This helps to prevent lumps from forming when you add the milk.

2. **Whisk in Egg Yolks:** Add the egg yolks to the dry ingredients and whisk until a smooth paste forms. Make sure there are no lumps of cornstarch remaining.

3. **Gradually Add Milk:** Slowly pour in the milk, whisking constantly to ensure the egg yolk mixture is well combined and no lumps form. Continue whisking until the mixture is smooth.

4. **Cook Over Medium Heat:** Place the saucepan over medium heat and cook, stirring constantly with a whisk or rubber spatula, until the mixture thickens and comes to a boil. This will take about 5-7 minutes. Be patient and keep stirring to prevent scorching.

5. **Boil for One Minute:** Once the pastry cream comes to a boil, continue to cook for one minute more, still stirring constantly. This ensures that the cornstarch is fully cooked and the pastry cream is stable.

6. **Remove from Heat:** Take the saucepan off the heat and immediately stir in the cold butter cubes and vanilla extract (and almond liqueur if using). Stir until the butter is completely melted and the pastry cream is smooth and glossy.

7. **Transfer to a Bowl:** Pour the pastry cream into a clean bowl. Cover the surface directly with plastic wrap to prevent a skin from forming. Press the plastic wrap gently onto the surface of the cream.

8. **Chill Completely:** Refrigerate the pastry cream for at least 2 hours, or preferably overnight, until it is completely chilled and firm.

**Part 2: Preparing the Sweet Almond Masa**

Creating the perfect masa is essential for achieving the desired texture and flavor in your sweet almond tamales.

1. **Soak the Corn Husks:** While the pastry cream is chilling, prepare the corn husks. Place them in a large bowl or pot and cover them with hot water. Weigh them down with a plate to keep them submerged. Let them soak for at least 30 minutes, or until they are pliable and easy to fold. This step is crucial for preventing the husks from cracking during the wrapping process.

2. **Combine Dry Ingredients:** In a large bowl, whisk together the masa harina, almond flour, milk powder, baking powder, and salt. This ensures that all the dry ingredients are evenly distributed.

3. **Cream the Shortening and Sugar:** In a separate bowl, using an electric mixer (stand mixer or hand mixer), cream together the softened vegetable shortening (or lard) and granulated sugar until light and fluffy. This process incorporates air into the mixture, which will help to create a light and airy masa.

4. **Add Dry Ingredients to Wet Ingredients:** Gradually add the dry ingredients to the creamed mixture, alternating with the warm water and milk, beginning and ending with the dry ingredients. Beat on low speed until just combined. Do not overmix.

5. **Incorporate Almond Extract:** Add the almond extract to the masa and mix until evenly distributed. This adds a delightful almond aroma and flavor to the dough.

6. **Adjust Consistency:** The consistency of the masa should be similar to that of thick cake batter. If the masa is too dry, add a little more warm water or milk, one tablespoon at a time, until it reaches the desired consistency. If it’s too wet, add a little more masa harina, one tablespoon at a time. The masa should be smooth and easy to spread.

7. **Test the Masa:** A good way to test the masa is to drop a small spoonful into a glass of cold water. If it floats, the masa is ready. If it sinks, continue beating for a few more minutes to incorporate more air.

**Part 3: Assembling the Tamales**

Now comes the fun part: assembling the tamales! This process can be a bit messy at first, but with a little practice, you’ll get the hang of it.

1. **Drain the Corn Husks:** Remove the soaked corn husks from the water and pat them dry with paper towels. Select the largest and most intact husks for wrapping the tamales. Smaller or torn husks can be used to line the steamer basket.

2. **Spread the Masa:** Take one corn husk and hold it in your hand, with the wide end facing you. Using a spoon or spatula, spread about 2-3 tablespoons of the sweet almond masa onto the center of the husk, leaving about a 1-inch border on all sides. The layer of masa should be about 1/4 inch thick.

3. **Add the Pastry Cream Filling:** Spoon about 1-2 tablespoons of the chilled pastry cream onto the center of the masa. Be careful not to overfill the tamale, as the filling will expand during steaming.

4. **Fold the Tamale:** Fold one side of the corn husk over the filling, and then fold the other side over to create a sealed packet. The edges of the husk should overlap slightly. Then, fold up the bottom of the husk to enclose the filling completely. This will prevent the filling from leaking out during steaming.

5. **Secure the Tamale (Optional):** If desired, you can tie the tamales with a small strip of corn husk or kitchen twine to ensure they stay closed during steaming. This is especially helpful if the husks are not very pliable.

6. **Repeat:** Repeat the process with the remaining corn husks, masa, and pastry cream, until all the ingredients are used up.

**Part 4: Steaming the Tamales**

Steaming is the final step in the tamale-making process. It cooks the masa and allows the flavors to meld together.

1. **Prepare the Steamer:** Fill the bottom of a steamer pot with about 2 inches of water. Place the steamer basket or insert into the pot, making sure that the water level is below the bottom of the basket. Line the bottom of the steamer basket with extra corn husks to prevent the tamales from sticking and to add extra flavor.

2. **Arrange the Tamales:** Stand the tamales upright in the steamer basket, with the open ends facing up. Pack them tightly together to prevent them from falling over during steaming. If you have extra space, you can lay some tamales flat on top.

3. **Cover and Steam:** Cover the steamer pot tightly with a lid. Bring the water to a boil over high heat, and then reduce the heat to medium-low. Steam the tamales for 1 to 1.5 hours, or until the masa is firm and pulls away easily from the corn husk. Check the water level periodically and add more water if needed to prevent the pot from boiling dry.

4. **Check for Doneness:** To check if the tamales are done, carefully remove one from the steamer and unwrap it. The masa should be firm and not sticky. If the masa is still soft or sticky, continue steaming for another 15-20 minutes.

5. **Rest the Tamales:** Once the tamales are cooked, turn off the heat and let them rest in the steamer for about 10-15 minutes before serving. This allows the masa to set and makes them easier to handle.

## Serving Suggestions: Enjoying Your Sweet Almond Tamales

These sweet almond tamales with pastry cream are delicious served warm or at room temperature. Here are a few serving suggestions:

* **Plain:** Enjoy them as is, straight from the steamer.
* **With a drizzle of honey or maple syrup:** Add a touch of extra sweetness with a drizzle of honey or maple syrup.
* **With a sprinkle of powdered sugar:** Dust the tamales with powdered sugar for a delicate and elegant presentation.
* **With a dollop of whipped cream or crème fraîche:** Add a creamy element with a dollop of whipped cream or crème fraîche.
* **With fresh berries:** Serve with fresh berries, such as strawberries, raspberries, or blueberries, for a burst of fruity flavor.
* **With a scoop of ice cream:** For a truly decadent dessert, serve with a scoop of vanilla or almond ice cream.
* **Paired with coffee or tea:** These tamales are a perfect accompaniment to a cup of coffee or tea.

## Tips and Tricks for Tamale Success

Here are some helpful tips and tricks to ensure your sweet almond tamales turn out perfectly every time:

* **Use good quality masa harina:** The quality of the masa harina will affect the texture and flavor of the tamales. Choose a reputable brand like Maseca for best results.
* **Don’t overmix the masa:** Overmixing the masa can result in tough tamales. Mix only until the ingredients are just combined.
* **Adjust the consistency of the masa as needed:** The consistency of the masa should be similar to that of thick cake batter. Add more water or masa harina as needed to achieve the desired consistency.
* **Soak the corn husks thoroughly:** Soaking the corn husks for at least 30 minutes, or until they are pliable, is essential for preventing them from cracking during the wrapping process.
* **Don’t overfill the tamales:** Overfilling the tamales can cause the filling to leak out during steaming.
* **Pack the tamales tightly in the steamer:** Packing the tamales tightly in the steamer will help them to maintain their shape and prevent them from falling over during steaming.
* **Check the water level periodically:** Check the water level in the steamer pot periodically and add more water if needed to prevent the pot from boiling dry.
* **Let the tamales rest before serving:** Letting the tamales rest in the steamer for about 10-15 minutes before serving allows the masa to set and makes them easier to handle.
* **Experiment with different flavors:** Feel free to experiment with different flavors in the masa and filling. You can add other extracts, spices, or nuts to the masa, or use different types of pastry cream.

## Storage Instructions: Keeping Your Tamales Fresh

If you have leftover tamales, you can store them in the refrigerator or freezer. Here’s how:

* **Refrigerator:** Allow the tamales to cool completely before storing them in an airtight container in the refrigerator. They will keep for up to 3-4 days.
* **Freezer:** To freeze tamales, wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. They will keep for up to 2-3 months. To reheat frozen tamales, thaw them in the refrigerator overnight and then steam them for about 20-30 minutes, or until heated through.

## Conclusion: A Sweet Treat Worth Making

Sweet almond tamales with pastry cream are a truly special treat that is sure to impress. While the process may seem daunting at first, with a little patience and attention to detail, you can create these delicious tamales at home. The combination of the soft, slightly chewy masa, the rich and creamy pastry cream, and the delicate almond flavor is simply irresistible. So, gather your ingredients, follow these instructions, and get ready to enjoy a taste of sweet tamale heaven!