French Almond Cream (Crème d’Amande)
Easy and delicious French almond cream recipe to fill pastries. Made with toasted almond flour, sugar, French butter, and eggs.
Servings: 420 grams
Equipment
- electric stand mixer or hand mixer
Ingredients
Frangipane Almond Cream
- 100 grams unsalted European style butter (82% butterfat) softened
- 100 grams granulated sugar
- 100 grams almond flour
- 20 grams all purpose flour
- 100 grams eggs lightly beaten
- ¾ tsp pure vanilla extract or vanilla bean paste
- ¾ tsp almond extract
Optional Flavoring
- 15 grams rum
Instructions
Toast Almond Flour
- Preheat oven to 350℉ (180℃). Line a baking pan with parchment paper.
- Spread the almond flour in an even layer across the pan. Bake for 10 minutes, stirring the flour every 3 minutes with a spatula for an even toast. Set aside to cool completely (about 20 minutes).
Frangipane Almond Cream
- Stir the vanilla and almond into the beaten eggs. Whisk together the toasted almond flour and all purpose flour in a small bowl.20 grams all purpose flour, 100 grams eggs, ¾ tsp pure vanilla extract or vanilla bean paste, ¾ tsp almond extract, 100 grams almond flour
- Place the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment. Cream on medium speed for about 3 minutes until pale and fluffy.100 grams unsalted European style butter (82% butterfat), 100 grams granulated sugar
- Mixing on low speed, add in a third of the flour mixture, followed by a third of the eggs. Repeat until all the flour and eggs have been incorporated. Scrape bottom and side of the mixing bowl as needed.
- To add rum, mix it in at the very end.15 grams rum
- Don't over mix. It should look like a soft textured paste.
- Transfer to airtight container and refrigerate until ready to use. Allow the frangipane to come back to room temperature for a spreadable consistency to fill and bake inside pastries.
Notes
- Almond cream is used as a pastry filling that must be baked. It is not for raw consumption due to the uncooked eggs.