Almond cream


Almond cream
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette).
474 K 4.4/5 (72 reviews)
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Last modified on: August 31th 2025
For 1 kg, you will need:

Change these quantities to make:
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
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Step by step recipe


Stage 1 - 2 min.
Almond cream
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.
Almond cream
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.
Almond cream
Add 250 g ground almonds.

Stage 4 - 4 min.
Almond cream
Start the mixer and knead until smooth.

Stage 5 - 2 min.
Almond cream
Leave the mixer running and pour in the egg + rum mixture in a small stream.

Stage 6 - 5 min.
Almond cream
Once this mixture has been incorporated, your almond cream is complete.

Stage 7
Almond cream

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
Almond cream
... 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 recipe70 RDI=30 %310 RDI=30 %360 RDI=60 %4,900 RDI=250 %20,520 RDI: 250 %
Per 100 g7 RDI=3 %30 RDI=3 %40 RDI=6 %530 RDI=30 %2,220 RDI: 30 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: milk, Nuts, egg
How much will it cost?
  • For 1 kg : $9.55

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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.
Some other recipes using this recipeSee them all 18
Late summer tart with plums and apricots
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For this end-of-summer tart, a base of shortcrust pastry, a layer of almond cream and apricot and plum segments.
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Epiphany galette
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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.
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This version of rhubarb tart uses a sweetcrust pastry base, almond cream, diced rhubarb cooked until just tender and a rhubarb syrup glaze.
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Apricot clafoutis with almond cream

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...
4,760 1 hour 2 min.
This recipe uses (among others)
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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 9th 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 9th 2018 at 13:37 n° 1

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