Almond cream (Crème d’amande)
This simple almond cream recipe is made with just 5 simple ingredients - almond flour, sugar, butter, eggs, and salt. It’s so easy to customize and use in a variety of French pastry recipes!
Equipment
- Mixing bowl
- spatula
- Stand mixer with paddle attachment (optional)
Ingredients
Base ingredients
- 100 g (1 cup) almond flour
- 100 g (1/2 cup) granulated sugar
- 100 g (7 tbsp) unsalted butter, room temperature
- 100 g (2 medium) eggs
- 2 g (1/2 tsp) salt
If using as a filling, add starch to thicken
- 5 g (1 1/4 tsp) corn starch
Instructions
- Bring the butter and eggs to room temperature
- Using the paddle attachment on a stand mixer or a spatula, beat the butter until softened and spreads evenly. Do not beat for too long or on a very high speed, because you don’t want to introduce too much air into the butter.
- Add the sugar to the butter and cream until well combine. Similar to step 2, go on low speed and don’t cream for too long
- Add the almond flour and mix until well combined. It should form a paste
- Add the eggs one at a time, mixing well between each inclusion
- Add the salt and corn starch, if you would like a slightly thicker cream for using as a filling
- Store in the fridge for a few days, or place in an airtight bag and freeze. The almond cream can now be used in a variety of recipes. Make sure to bake before consuming.
Notes
- This recipe is very easy to scale, since the base ingredients are a 1-1-1-1 ratio. Depending on what you're using the almond cream for, you can half, double, or triple the recipe with ease. I wouldn't go less than half though, as it because a little difficult to mix everything evenly.