Almond Cream is a fundamental recipe used in pastry, especially French pastries. It's simple to make and pairs well with so many flavors. It's a great recipe to have on hand to complement a last-minute dessert.
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Have you ever tried a frangipane tart? If you have, you've tasted almond cream. It's an excellent recipe to keep handy that's also easy to make. Its neutral flavor complements so many desserts. Almond cream will become your best friend when creating impressive desserts for your family and friends.
What is almond cream filling?
Almond cream filling, also known as crème d'amande, is a delicious cream filling made from almond flour, sugar, butter, flour, and a hint of vanilla. It's simple to make just using a mixer. Typically all the ingredients are added and mixed to create this delicious cream. It can complement various desserts, most commonly tarts, but can also be used in other sweets such as cakes and pies.
Often frangipane is used interchangeably with almond cream. However, in French pastries, true crème frangipane is made by combining almond cream filling with pastry cream for a rich and delicious filling.
Before you begin
Take out the following baking equipment.
Digital kitchen scale
Sifter
Medium bowl
Stand mixer fitted with the paddle attachment
Silicone spatula
Allow all your ingredients to come to room temperature.
Read the recipe through from start to finish.
Understanding Ingredients
Almonds serve as the nut choice in this recipe for a couple of reasons. First, they have a mild flavor that won't overpower other flavors. Also, compared to other nuts, almonds have the highest water absorption ability, which translates to a filling that will stay moist longer.
Pure vanilla extract will yield the best flavor. Avoid using imitation vanilla as the flavors cannot compete.
How to make almond cream
Combine dry ingredients. In a medium bowl, sift together the almond flour, powdered sugar, cornstarch, and all-purpose flour. To ensure even mixing, you can do this step twice.
Mix butter, salt, and vanilla. In a mixer, add the butter, salt, and vanilla and mix on medium speed for 1 minute. Do not overmix this mixture or whip it on high otherwise, you will incorporate too much air into the butter.
Add the dry ingredients. With a spatula, scrape down the sides of the bowl and add the almond flour mixture. Mix on medium speed for an additional 1 minute just until everything comes together.
Mix in egg. Add the egg to the large bowl and mix until incorporated. Scrape down the bottom and sides of the bowl to ensure the mixture is evenly combined.
Make-Ahead Almond Cream
Almond cream can be made up to 3 days in advance and stored in an airtight container in the refrigerator. If you are using this cream filling for a tart, then once you fill the pastry shell with the mixture, bake it within 1 hour. Otherwise, your crust will become soggy.
How to use almond cream in pastries
This filling can be used in a variety of pastries. The simplest form is making a tart shell, bake with the filling, and add toasted sliced almonds on top. How easy is that? But here are some other ways to incorporate almond cream into your baking.
Filling pastries. Fill brioche with the almond cream and fresh fruit and then bake to perfection (my strawberry rhubarb brioche is an excellent example). You can also slice stale croissants lengthwise, fill with almond cream, and bake for a delicious breakfast treat.
Brioche topping. Another idea is to layer almond cream on stale slices of challah or brioche bread and top with desired fruit (apples, pears, and stone-fruit are great options). Bake in the oven until golden brown, and you have yourself a tasty breakfast option. You can get creative and use chocolate or spices as other topping options.
Tart filling. Pour the almond cream into a refrigerated unbaked tart shell and smooth evenly. Arrange sliced fresh fruit such as apples, figs, plums, or nectarines over the cream filling and bake until the cream and crust are golden brown.
Tips and takeaways
- Overmixing. Mixing the filling for too long or at high speed will incorporate too much air into the mixture. This will cause the cream to rise in the oven and then deflate and collapse, leaving a less than desirable filling in your pastry.
- Nut substitution. Perhaps you would like to try making this cream with another nut flour. If so, substitute half of the almond flour with your choice of nut flour. This way, you will still benefit from using almond flour while also using a stronger flavored nut.
- Flavor substitution. If you prefer a more pronounced almond flavor, substitute the vanilla with pure almond extract.
Desserts that use almond cream...
Make sure to tag me @thesweetoccasion on Instagram and leave me a review below if you make this Almond Cream. I'd love to see your creations and read your feedback. And if you would like to make this recipe later, be sure to pin this recipe using the button on any of these images. Let's make every occasion a sweet occasion!
Almond Cream
- Total Time: 10 minutes
- Yield: 1 ¾ cups 1x
Description
Almond Cream is a fundamental recipe used in pastry, especially French pastries. It's simple to make and pairs well with so many flavors. It's a great recipe to have on hand to complement a last-minute dessert.
Ingredients
- 70 g (¾ cup) skinned almond flour
- 70 g (¾ cup) powdered sugar
- 2 g (¾ teaspoon) cornstarch
- 2 g (1 teaspoon) all-purpose flour
- 70 g (5.5 tablespoons) unsalted butter, at room temperature
- pinch of salt
- 2 g (½ teaspoon) pure vanilla extract
- 50 g (1 large) egg, at room temperature
Instructions
- In a medium bowl, sift together the almond flour, powdered sugar, cornstarch, and all-purpose flour. Set aside.
- In a large bowl using a hand-held mixer or stand mixer fitted with the paddle attachment, add the butter, salt, and vanilla and mix on medium speed for 1 minute. Scrape down the sides of the bowl and add the almond flour mixture to the bowl. Mix for an additional 1 minute. Add the egg and mix until incorporated.
- Cover with plastic wrap or place in an airtight container in the refrigerator until ready to use or up to 3 days.
Notes
Make-Ahead: Almond cream can be made up to 3 days in advance and stored in an airtight container in the refrigerator.
Freezing: Store in an airtight container for up to 3 months. Allow the almond cream to thaw in the refrigerator overnight.
- Prep Time: 10 minutes
- Category: Fillings
Bill says
What is the consistency of this almond cream? I’ve tried a couple of different recipes and they are way too firm. I’m wanting to us the almond cream to fill breakfast rolls or a Kringle. Thanks!
Maria Pagiotas says
Hi Bill! This recipe would be great to use as a filling. It has a spreadable consistency and isn't firm. Happy Baking!
Kari Alan a says
I was so delighted to have come across this recipe from a pastry chef! I am definitely printing and saving for use in the very near future!
Maria says
Hi Kari! I think you will love using this recipe as it has so many uses for a variety of recipes!
Gail Montero says
Love that this almond cream is so versatile and can be used in so many ways. Need to add this to my must-try list.
Maria says
Thank you, Gail! It really is delicious and has so many wonderful uses!
Emily says
Nothing beats a homemade tart with this fresh almond cream! Such a heavenly dessert!
Maria says
Hi Emily! It adds such a lovely flavor. So happy you like this recipe!
Ramona says
I've never tried to make an almond filling and it really looks like it would add such a beautiful taste to any sort of tart! I would love to try this out on a tart I'm planning on making today. Thank you for sharing this recipe.
Maria says
Hi Ramona! So happy you like this recipe. I hope you enjoyed it in your tart. I love the versatility of it and you will find many uses for it! Happy Baking!
Kushigalu says
This reminds me of my frangipane tart. Almond cream looks so creamy and delicious. I will soon try this recipe.
Maria says
Indeed! It's a delicious flavor and I think you will love it!
Mirlene says
I love simple but yet elegant recipes like this. I have not never tried making it but your instructions are easy to follow. I think i'll give it a try as i prepare for the upcoming holidays.
Maria says
Hi Mirlene! So happy you like this recipe. It's will be the perfect addition to your holiday treats!