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Almond cream
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette).
Last 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
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 7 g RDI=12 % | 33 g RDI=13 % | 39 g RDI=54 % | 529 kcal RDI=26 % | 2,218 kJ RDI=26 % |
| Whole recipe | 70 g RDI=108 % | 311 g RDI=118 % | 364 g RDI=499 % | 4,900 kcal RDI=245 % | 20,517 kJ RDI=245 % |
How much will it cost?
For 1 kg
8.15 €
Per Almond cream
0.05 €
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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For this recipe for apricot clafoutis, we start in the classic way, with fruit and pastry, but halfway through baking, we place a thin layer of almond cream on top. The almond cream will add to the softness of the clafoutis, and after baking, a delicious colored crust for a very, very tasty...
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This recipe uses (among others)
Ground almonds
Icing sugar
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Cornflour
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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.