Almond Cream (Crème d’Amande)

No ratings yet

Almond Cream (Crème d’Amande)

A foolproof guide to classic French crème d’amande. Crafted with a traditional 1:1:1:1 pastry ratio, this rich, nutty, and velvety cream serves as the ultimate baked filling for professional-grade tarts and puff pastries.

Prep Time5

Cook Time10

Total Time15

Course: Baking, Basics, pastry

Cuisine: French

Keyword: almond cream, baking basics, creme d'amande, french pastry, tart filling

Servings: oz

Calories: 135kcal

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

US Customary - Metric

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.

Nutrition