1,561 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).

496 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

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).
46 K 25 min.

Mirlitons of Guipavas

You may already be familiar with mirlitons, a delicious little bakery pastry made from puff pastry and almond cream, but here are the mirlitons from Guipavas, which are even more delicious because they're made from croissant dough.
31 K 1 hour 15 min.

Apple-almond shortbread tart

A great pastry classic, with a shortbread base, almond cream and apple slices.
27 K

Apricot and almond cream tart

Half apricots arranged on a thin layer of almond cream.
345 K4.1 1 hour 45 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.
22 K 25 1 hour 20 min.

This recipe uses (among others)

Other recipes you may also like

Stewed rhubarb

This is perhaps the best known use of rhubarb, and can be used as the basis for other recipes.

October 13^th 2010308 K4.4 55 min.

Real custard sauce (crème anglaise)

Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts.

January 17^th 2018444 K 24.3 45 min.

Home-made terrine of foie gras

Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are, in order: de-veining the liver, seasoning and cooking. As usual, I have explained every stage of the recipe in full, with photos to help you.

December 16^th 20245.33 M 74.2 4 days 15 hours 50 min.

Italian Meringue

Italian meringue is made with sugar cooked to 120°C or 248°F. This is different from the French, which is made from caster sugar. The cooked sugar gives a softer meringue which can be added to other preparations or use as it is.

June 2^nd 2015490 K4.3 30 min.

Stock-pot fish

A julienne of vegetables (small sticks) mixed with choice morsels of fish, slowly cooked in vegetable stock.

December 31^th 2013332 K4.3 2 hours 40 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.