Category Archives: Almond Cream

Making Almond Cream

Almond cream is a very straightforward affair. Start by grinding your almonds. Place them in a food processor (a coffee grinder also works very well if you want to do this in small batches).

Grind them as finely as you can without reducing them to a paste. This is about as good as I can do with my food processor. If you can get some almond pre-made almond meal or almond flour, you can use that instead. It will make a smoother frangipane.

Next, place the soft butter in a bowl. Grab a whisk…

…and beat it up a little.

Add the ground almonds…

…and beat the mixture up a bit more. Once the almonds have been incorporated add the powdered sugar.

It might make sense to switch to a spoon at this point, since the batter gets pretty firm.

Once that’s been incorporated, add the egg.

Beat the mixture until it’s smooth (relatively).

Now comes the corn starch and the splash of rum.

Stir them in and you’re ready to rock n’ roll. Or store it in the fridge for up to a week.

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Almond Cream Recipe

Almond cream is frangipane without the pastry cream, which makes it a better choice for high-heat applications.

3 ounces (2/3 cup) ground almonds
3 ounces (2/3 cup) powdered sugar
1 egg
1 tablespoon cornstarch
2 teaspoons rum
3 ounces (6 tablespoons) soft butter

With a whisk, in a medium mixing bowl (or in the bowl of a mixer fitted with a paddle) cream the butter until it’s workable. Add the ground almonds and mix well, then the powdered sugar. Beat in the egg and continue to beat until the mixture is light and smooth. Add the cornstarch and rum and stir it all together.

This recipe makes about two cups, enough for one tart or galette, but can be scaled up easily. It keeps for a week in the refrigerator until needed.

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