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Almond cream

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

468 K 2× 4.4/5 (72 reviews)

35 min.

Easy

8.15 €

500 g

6 Ingredients

Last modified on: August 31^th 2025

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For 500 g, you will need:

1 4.5 oz butter
2 10.0 oz ground almonds
3 4.4 oz icing sugar
4 2 egg
5 0.5 oz cornflour
6 1 tablespoon rum (optional)

Change these quantities to make:

500 g 1 kg 2 kg 3 kg

Change measures:

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Times for this recipe

Preparation: 25 min.

Cooking: 15 min.

All in all: 35 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 - 3 min.

Preheat the oven to 360°F (180°C).

Pour 10.0 oz ground almonds onto a sheet of baking paper placed on a baking sheet.

Stage 2 - 15 min.

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.

Stage 3 - 2 min.

Break 2 egg into a high-sided container, add 1 tablespoon rum and whisk for a few seconds to get a smooth mixture.

Set aside.

Stage 4 - 5 min.

In the bowl of a mixer, pour 4.4 oz icing sugar, 0.5 oz cornflour and 4.5 oz butter cut into small pieces.

Stage 5 - 1 min.

Add the roasted and cooled almonds.

Stage 6 - 4 min.

Start the mixer and knead until smooth.

Stage 7 - 2 min.

Leave the mixer running and pour in the egg + rum mixture in a small stream.

Stage 8 - 5 min.

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.

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	40 RDI=10 %	160 RDI=20 %	180 RDI=30 %	2,460 RDI=120 %	10,300 RDI: 120 %
Per 100 g	7 RDI=3 %	30 RDI=3 %	40 RDI=6 %	530 RDI=30 %	2,210 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 500 g : 4.10 €

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 18

Plum tart

This tart made with sweetcrust pastry and almond cream is especially tasty with those rather sour little plums that can be found in such profusion in late summer.
222 K4.9 2 hours 40 min.

Mirlitons

Mirlitons are little puff-pastry tarts with an almond cream filling.
93 K3.9 1 hour 20 min.

Frangipane

Frangipane is an almond cream enriched with crème pâtissière, it's the ideal filling for the galette des rois, but also for many other desserts.
468 K5 15 min.

Late summer tart with plums and apricots

For this end-of-summer tart, a base of shortcrust pastry, a layer of almond cream and apricot and plum segments.
15 K 25 1 hour 20 min.

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.
329 K5 2 hours 25 min.

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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 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

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