Almond cream is one of the basic creams used for many kinds of French pastries. It’s very simple and easy to make but has an elegant flavor and aroma. I use this cream a lot for my tarts.
What is Almond Cream?
Almond cream is the English name of the French cream called “crème d’amande”. It is made of butter, sugar, almond flour, and eggs. The basic ratio of those ingredients is 1:1:1:1. Almond cream can be used for fillings tarts or puff pastry, and it is always baked.
What is the Difference between Almond Cream and Frangipane Cream?
Some people think almond cream and frangipane are the same creams. However, that is not technically right. Frangipane cream is made of almond cream mixed with pastry cream. Frangipane cream is also commonly used as a filling for tart and puff pastry.
Ingredients for Almond Cream
The best scenario to make the tastiest almond cream is making your own “tant pour tant”, a French name of almond and sugar mixture flour. If you own a powerful blender or grinder, make them. Add a 1:1 ratio of sugar and almond and blend (or grind) them until they become fine.
- Almond flour: You can use blanched or unblanched almond flour.
- Sugar: Confectioners or powdered sugar is better, but you can also use granulated sugar
- Butter: Unsalted butter, room temperature
- Egg: whole eggs, room temperature
Other ingredient options
- Flour: For some recipes, I add some percentage of pastry or AP flour into the cream in order to get a cakey texture to my cream
- Salt: It is optional to add tiny amont of salt
- Hazelnuts flour: can be substituted for almond flour. It depends on the recipe. Pistachio flour or walnut flour is a substitute as well.
- Heavy cream: some times add it to make the cream moister
- Extract or Liquor: Vanilla or almond extract is added for some recipes. Rum is also commonly added for almond cream. It depends on your preference
Pro Tips
Almond cream is very easy to make because it just mixes all 4 ingredients together. In other words, the order of mixed ingredients does not matter. However, all the ingredients must be incorporated. Which means butter(oil) and egg(water) should be emulsified.
1. Ingredients should be room temperature: Butter should be room temperature and softened. Eggs also should be at room temperature otherwise, it is easier to separate when it is added into the butter.
2. Add eggs little by little into the butter: When you add a large portion of eggs into butter at one time, it will separate and never get incorporated no matter how much you mix. So you add eggs in a small portion then mix well. Do not additional portions until the mixture is incorporated.
3. Try to mix the cream in a swirling motion to minimize the air that mixes in. I normally recommend using a spatula or paddle attachment to mix cream in order to not contain too much air in the cream. However, you can also use a whisk too.
How to Store Cream?
The cream should be kept in the refrigerator with an airtight container. It normally lasts up to 5 days. You can also freeze the almond cream in the freezer. Frozen cream will last up to 2 months.
Ingredients
- 8 tablespoons (113g) of butter (room temperature)
- 1 cup (113g) of almond flour
- 1 cup (113g) of powdered sugar
- 2 pc (100g) of whole egg (room temperature)
- 1 pinch of salt
Instructions
- Sift almond flour if you see some lumps.
- In a small bowl, beat eggs with a fork.
- In a large bowl, add room temperature butter, beat it with a wooden spatula. Or In a mixer with the paddle attachment.
- Add powder sugar into the butter, mix well.
- Add beaten egg to the butter mixture little by little, and mix well. Try to add another portion of beaten egg, once butter and egg are completely incorporate.
- After you add all the beaten egg, add almond flour and beat the mixture until the flour is incorporated.
- Place the almond cream into an air-tight container. Keep them in the refrigerator.
- Before using, beat the cream to loosen it by spatula or whisk.
Notes
- Ingredients should be room temperature
- Add eggs little by little into the butter
- Try to mix the cream in a swirling motion
