Almond cream

A recipe from cooking-ez.com

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:

Preparation	Cooking	Start to finish
25 min.	15 min.	35 min.

Step by step recipe

1	Preheat the oven to 360°F (180°C). Pour 250 g ground almonds onto a sheet of baking paper placed on a baking sheet.
2	Place in the oven for 10 to 12 minutes to roast the almond powder. Leave to cool and set aside. Note: Oven-roasting the almond powder is not essential, but it's worth the effort, as it enhances the taste of your future almond cream. If you don't have the time, simply use the almond powder as is.
3	Break 3 eggs into a high-sided container, add 2 tablespoons rum and whisk for a few seconds to get a smooth mixture. Set aside.
4	In the bowl of a mixer, pour 250 g icing sugar, 25 g cornflour and 250 g butter cut into small pieces.
5	Add the roasted and cooled almonds.
6	Start the mixer and knead until smooth.
7	Leave the mixer running and pour in the egg + rum mixture in a small stream.
8	Once this mixture has been incorporated, your almond cream is complete.

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.

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