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Almond cream

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

475 K 2× 4.4/5 (72 reviews)

20 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:

1 125 g butter
2 125 g ground almonds
3 125 g icing sugar
4 2 egg
5 15 g cornflour
6 1 tablespoon rum (optional)
Total weight: 465 grams

Change these quantities to make:

500 g 1 kg 2 kg 3 kg

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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.

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 2 - 5 min.

In the bowl of a mixer, pour 125 g icing sugar, 15 g cornflour and 125 g butter cut into small pieces.

Stage 3 - 1 min.

Add 125 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 125 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	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 €

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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.

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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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