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.
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!
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Almond Cream
- Total Time: 10 minutes
- Yield: 1 3/4 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 (3/4 cup) skinned almond flour
- 70 g (3/4 cup) powdered sugar
- 2 g (3/4 teaspoon) cornstarch
- 2 g (1 teaspoon) all-purpose flour
- 70 g (5.5 tablespoons) unsalted butter, at room temperature
- pinch of salt
- 2 g (1/2 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
Keywords: frangipane, tart filling, tarts, french pastry
Kari Alan a
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
Hi Kari! I think you will love using this recipe as it has so many uses for a variety of recipes!
Gail Montero
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
Thank you, Gail! It really is delicious and has so many wonderful uses!
Emily
Nothing beats a homemade tart with this fresh almond cream! Such a heavenly dessert!
★★★★★
Maria
Hi Emily! It adds such a lovely flavor. So happy you like this recipe!
Ramona
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
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
This reminds me of my frangipane tart. Almond cream looks so creamy and delicious. I will soon try this recipe.
★★★★★
Maria
Indeed! It's a delicious flavor and I think you will love it!
Mirlene
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
Hi Mirlene! So happy you like this recipe. It's will be the perfect addition to your holiday treats!
Julie
What a great recipe for almond cream! This is such a lovely recipe to have on hand for topping so many desserts. I love the texture and flavor.
★★★★★
Maria
Thank you, Julie! I love the versatility of the recipe and happy that you do as well!
Jacqueline Debono
We use a lot of almond products here in Italy. I just love the flavour they have! This almond cream sounds divine. I want to make it and then try your fig tart recipe!
★★★★★
Alexis
Oh goodness, I'm not sure how much made it to my pie because this was incredible straight off the spoon.
★★★★★
Maria
Isn't it delicious and so tempting? I usually make extra to have on hand and freeze the leftovers 🙂
Beth
Your instructions for this almond cream are so clearly laid out I'm confident I could make this. I had no idea that if not made properly, the cream could expand and then collapse. I can't wait to try this.
★★★★★
Maria
Hi Beth! So happy you learned something about almond cream from my post. I think you will enjoy using this recipe in a variety of desserts!
Amy Liu Dong
I have never tried to make an Almond filling and I am happy to know how to do it. Thanks to you, so excited to make this for husband,
Maria
Hi Amy! It's definitely a great recipe to know how to make because of its versatility! Hope you and your husband love the results!
Leslie
I'm definitely going to have to give this a try. Your almond cream recipe sounds like pure heaven!
★★★★★
Maria
Thank you, Leslie! I think you will like that there are so many uses for it!
Stine Mari
This almond cream looks so creamy and delicious and I loved that you added some ideas for how to use it because that was my next question! Now I'll try it in a frangipane, thank you 🙂
★★★★★
Maria
So many great uses for almond cream! I think you will love it!
Marta
Great was to use leftover almonds from baking projects. Spread some over toast-delicious!
★★★★★
Maria
Yes, Marta! It makes for some wonderful quick treats.
Chef Dennis
I've never made almond cream before and your recipe was easy to follow and the cream.....OMG delicious!
★★★★★
Maria
Thank you! So happy you enjoyed it! I love how versatile almond cream is and my favorite is using it to make tarts!
Lesli Schwartz
I'm just going to say it. I could eat this almond cream straight out of the glass jar! Who needs it for topping? 😂
★★★★★
Maria
Hahaha! I know exactly what you mean Lesli!!