Almond cream
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette).
20 min.
Easy
8.15 €
1 kg
6 IngredientsLast modified on: August 31th 2025
For 1 kg, you will need:
- 1
250 g butter - 2
250 g ground almonds - 3
250 g icing sugar - 4
3 eggs - 5
25 g cornflour - 6
2 tablespoons rum (optional) - Total weight: 925 grams
Times for this recipe
Preparation: 20 min.
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Step by step recipe
Stage 1 - ⌛ 2 min.
Stage 2 - ⌛ 5 min.
In the bowl of a mixer, pour 250 g icing sugar, 25 g cornflour and 250 g butter cut into small pieces.
Stage 3 - ⌛ 1 min.
Add 250 g ground almonds.
Stage 4 - ⌛ 4 min.
Start the mixer and knead until smooth.
Stage 5 - ⌛ 2 min.
Leave the mixer running and pour in the egg + rum mixture in a small stream.
Stage 6 - ⌛ 5 min.
Once this mixture has been incorporated, your almond cream is complete.
Stage 7
A version with roasted almonds
If you have a little time, you can try this version with roasted almond powder, which has a stronger taste.
To do this, instead of adding 250 g ground almonds in step 3, pour them onto a sheet of baking paper on a baking sheet...
Stage 8
... and bake for 10 to 12 minutes at 180°C (360°F) to roast the almond powder.
Leave to cool, then use them in the recipe.
Leave to cool, then use them in the recipe.
Remarks
You can store this cream in a closed container in the fridge for a few days, but it also freezes well. Just take the quantity you need for your recipe from the container in the freezer.
Almond cream is also the basis for frangipane.
Almond cream is also the basis for frangipane.
Keeping: A few days in the fridge, in a closed bottle. Could be freezed easily.
Source: After Gaston Lenôtre.
Nutritional information
How much will it cost?
- For 1 kg : 8.15 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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This recipe uses (among others)
Icing sugar
Like these other recipes: Clementine Chantilly, Stuffed prunes, Diamond biscuits, Marzipan (almond paste), Calissons, ... See them all 62
Butter
Like these other recipes: Quail egg canapés, Beurre d'escargot, Celeriac and mushroom gratin, Caramelised apple custards, Breton galettes (pancakes), ... See them all 481
Ground almonds
Like these other recipes: Chestnut moelleux, Fruit crumble, Apricot blancmange, Almonds pyramids, Sweetcrust pastry (pâte sablée), ... See them all 46
Cornflour
Like these other recipes: Leopard cake, Blanquette of veal, Pumpkin (or potimarron) soup, Apple confectioner's custard, Confectioner's custard (Crème pâtissière, or French pastry cream), ... See them all 33
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The 2 comments already posted on this recipe
No, don't worry about that, the mix of almond cream + crème patissière make a great result after baking.