Almond cream is a fundamental building block of French pastry. It is incredibly simple to make. Despite its simplicity, it delivers an elegant flavor and a rich, nutty aroma that elevates any dessert. In my kitchen, I use this versatile cream constantly to line classic tarts and fill flaky pastries.
What is Almond Cream?
Almond cream is the English name for the classic French “crème d’amande.” Bakers craft it from four simple components: butter, sugar, almond flour, and eggs. The traditional pastry ratio for these ingredients is a perfect 1:1:1:1. Unlike pastry cream or chantilly, you always bake almond cream. During baking, it transforms into a soft, fragrant, cake-like layer inside tart shells or puff pastry.
Almond Cream vs. Frangipane: What’s the Difference?
People frequently use these two terms interchangeably, but they are technically different.
- Almond Cream (Crème d’Amande): The pure mixture of butter, sugar, almond flour, and eggs.
- Frangipane: A richer, lighter cream made by folding pastry cream (crème pâtissière) into almond cream (typically a 1:2 ratio of pastry cream to almond cream).
Both options make exceptional fillings for tarts and galettes. However, frangipane yields a slightly softer, creamier texture after baking.
Ingredient Notes & Substitutions
To make the absolute tastiest almond cream, the ultimate method is to create your own “tant pour tant”—a French pastry term for a 1:1 mixture of equal parts almond flour and sugar. If you have a powerful blender or nut grinder, you can pulse equal weights of sugar and whole blanched almonds until finely ground.
Otherwise, high-quality store-bought ingredients work beautifully:
- Almond Flour: Blanched almond flour yields a delicate, classic look, but unblanched (skin-on) almond flour works well if you prefer a rustic texture and deeper color.
- Sugar: Powdered (confectioners’) sugar blends effortlessly for a smooth texture, though granulated sugar can also be used.
- Butter: Always use unsalted butter, softened completely to room temperature.
- Eggs: Whole eggs, brought to room temperature to prevent the batter from curdling.
Creative Variations:
- Flour: Adding a small percentage of pastry flour or all-purpose flour (about 10–15g) gives the cream a slightly more structured, cake-like bite.
- Other Nut Flours: Hazelnut, pistachio, or walnut flour can be substituted 1:1 for the almond flour to completely change the flavor profile.
- Heavy Cream: A splash of heavy cream can be added for an even moister finish.
- Extracts & Spirits: A touch of pure vanilla extract, a drop of almond extract, or a splash of dark rum adds a beautiful depth of flavor.
Pro-Tips for a Perfect Emulsion
Because almond cream simply requires mixing four core ingredients together, the order might seem flexible. However, the secret to a professional-grade crème d’amande lies in achieving a perfect emulsion between the fat (butter) and the liquid (eggs).
- Minimize Incorporated Air: We want a dense, rich cream, not a soufflé. If too much air is whipped into the cream, it will puff up dramatically in the oven and then collapse, leaving hollow gaps in your tart. Use a rubber spatula or a mixer fitted with the paddle attachment, stirring in a gentle, swirling motion rather than vigorously whipping it.
- Commit to Room Temperature: Your butter must be soft, and your eggs must not be cold. Cold eggs will immediately shock and seize the butter, causing the cream to split.
- Emulsify Gradually: If you dump all the eggs into the cream at once, the mixture will separate and become grainy. Add the beaten eggs a tiny splash at a time, mixing thoroughly and allowing each addition to fully incorporate before adding the next.
How to Store Almond Cream
- In the Refrigerator: Store the cream in an airtight container for up to 5 days.
- In the Freezer: Almond cream freezes beautifully. Wrap it tightly or seal it in a freezer bag for up to 2 months. Thaw overnight in the fridge before using.
Almond Cream (Crème d’Amande)
Ingredients
- 113 g Unsalted butter (softened to room temperature)
- 113 g Powdered sugar
- 113 g Almond flour (sifted if lumpy)
- 100 g Whole eggs (about 2 eggs, room temperature)
- 1 pinch Fine sea salt
Instructions
- In a small bowl, gently whisk the room-temperature eggs with a fork until cohesive. If your almond flour has visible lumps, pass it through a fine-mesh strainer.
- In a large mixing bowl, beat the softened room-temperature butter with a whisk or wooden spoon or rubber spatula until smooth and creamy. (If using a stand mixer, use the paddle attachment on low speed).
- Add the powdered sugar and salt to the beaten butter, mixing gently until completely incorporated and smooth.
- Add a small splash (about 1 tablespoon) of the beaten eggs to the butter mixture. Stir in a gentle, swirling motion until the egg is completely absorbed. Repeat this process, adding the eggs in 4 to 5 small additions, ensuring the mixture stays smooth and perfectly emulsified before adding more liquid.
- Add the sifted almond flour to the bowl. Fold gently with a whisk or spatula just until the flour is fully incorporated and a smooth, uniform cream forms. Do not overmix.
- Transfer the almond cream to an airtight container. Press a piece of plastic wrap directly onto the surface of the cream to prevent a skin from forming, seal, and chill in the refrigerator until ready to bake.
Notes
- To Loosen Before Using: Because of the high butter content, the cream will firm up significantly in the refrigerator. Bring it out to the counter for 10–15 minutes before assembling your pastry, and give it a quick stir with a spatula to restore its spreadable consistency.
- Fixing a Split Cream: If your mixture begins to look curdled or split while you are adding the eggs, don’t panic. Fold in a tablespoon of your measured almond flour early—the starch will help bind the fat and liquid back together.
- Storage & Freezing: Keep refrigerated in an airtight container for up to 5 days. Alternatively, freeze it tightly wrapped for up to 2 months; thaw completely overnight in the refrigerator before using.
