1,553 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Almond cream

Name: Almond cream
Prep time: 19 min
Total time: 19 min
Yield: 1 kg
Cuisine: French
Ingredients: 250 g butter; 250 g ground almonds; 250 g icing sugar; 3 eggs; 25 g cornflour; 2 tablespoons rum

Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette).

493 K 2× 4.4/5 (74 reviews)

20 min.

Easy

8.15 €

1 kg

6 Ingredients

Last modified on: August 31^th 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.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 2 min.

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.

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.

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.

Keeping: A few days in the fridge, in a closed bottle. Could be freezed easily.

Source: After Gaston Lenôtre.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	70 RDI=30 %	310 RDI=30 %	360 RDI=60 %	4,900 RDI=250 %	20,520 RDI: 250 %
Per 100 g	7 RDI=3 %	30 RDI=3 %	40 RDI=6 %	530 RDI=30 %	2,220 RDI: 30 %

Possible allergens in this recipe: milk, Nuts, egg

How much will it cost?

For 1 kg : 8.15 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

Some other recipes using this recipeSee them all 19

Exotic fruit tart

An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests.
339 K5 2 hours 25 min.

Epiphany galette

Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.
316 K 24.5 3 hours 8 min.

Mini almond-morello tarts

This very simple recipe is a good way to use up leftover sweetcrust pastry. The tiny tarts are filled with almond cream and topped with a morello cherry (French Griottines are best, if you can get them).
45 K 25 min.

Ramekins with almonds, apples and lemon

A small individual dessert in a ramekin with 3 layers: almond cream, caramelized apples and lemon custard.
27 K 45 min.

Fondant-iced pithivier

The classic French pithivier is a traditional dessert, rather like the Epiphany galette: puff or flaky pastry (pâte feuilletée) filled with almond cream. But there is also an iced cake version called a "pithivier fondant": moist, very simple, and without the puff pastry. Here's how to make it.
39 K 1 hour 60 min.

This recipe uses (among others)

Other recipes you may also like

How to bake blind

This method allows you to cook a tart case, and then fill with a preparation which may or may not need further cooking (fruit, chocolate, crème patissière , etc...).

May 6^th 2017953 K5 1 hour 40 min.

Pistachio powder or paste

Pistachio paste has a similar texture to almond paste, but the similarity ends there, as its flavour and colour are quite characteristic.

October 13^th 2010400 K 154 50 min.

Ham "friand" pie

A "friand" (the word means "fond"!) is a sort of French pasty. This pie-style version has two layers of puff pastry filled with a mixture of cheese, ham and bechamel sauce.

September 8^th 2018104 K4.2 1 hour 5 min.

Thin spinach and potato tart

A savoury tart with a thin puff pastry base, crushed potatoes, spinach, bechamel sauce and topped with a sprinkling of grated cheese.

June 13^th 202143 K5 60 min.

Vanilla sugar

Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of your own vanilla sugar.

August 12^th 2018443 K 15 30 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

The 2 comments already posted on this recipe

Hello,
No, don't worry about that, the mix of almond cream + crème patissière make a great result after baking.
Posted by jh january 9^th 2018 at 16:13 n° 2
Hello, my question about frangipan. Since almond cream has to be baked, doesn't it ruin Creme Patissiere? I thought you are not suppose to bake or overcook Creme Patissiere?
Posted by Joe january 9^th 2018 at 13:37 n° 1

Follow this recipe (as 6 people already do)

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.