This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Almond cream
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette).
35 min.
Easy
3 kg
6 IngredientsLast modified on: August 31th 2025
For 3 kg, you will need:
- 1
1 lb + 11.3 oz butter - 2
3 lb + 11.9 oz ground almonds - 3
1 lb + 10.4 oz icing sugar - 4
9 eggs - 5
2.6 oz cornflour - 6
6 tablespoons rum (optional)
Change measures:
Times for this recipe
Preparation: 25 min.
Cooking: 15 min.
All in all: 35 min.
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 3 lb + 11.9 oz ground almonds onto a sheet of baking paper placed on a baking sheet.
Pour 3 lb + 11.9 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.
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.
Stage 4 - 5 min.
In the bowl of a mixer, pour 1 lb + 10.4 oz icing sugar, 2.6 oz cornflour and 1 lb + 11.3 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.
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 | 210 RDI=80 % | 940 RDI=90 % | 1,090 RDI=170 % | 14,700 RDI=740 % | 61,550 RDI: 740 % |
| Per 100 g | 7 RDI=3 % | 30 RDI=3 % | 40 RDI=6 % | 530 RDI=30 % | 2,220 RDI: 30 % |
How much will it cost?
- For 3 kg : 24.40 €
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
Apple-almond shortbread tart
A great pastry classic, with a shortbread base, almond cream and apple slices.
20 K
Apricot and almond cream tart
Half apricots arranged on a thin layer of almond cream.
337 K4.1 1 hour 45 min.
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.
Tarte Bourdaloue
This tart is a classic of French pâtisserie. It's quite simple: a sweetcrust pastry case filled with almond cream and pears poached in syrup. Invented in the middle of the 19th century, it gets its name not from its creator but from Rue Bourdaloue, the street where he had his pâtisserie.
48 K 1 hour 2 min.
Rhubarb tart
This version of rhubarb tart uses a sweetcrust pastry base, almond cream, diced rhubarb cooked until just tender and a rhubarb syrup glaze.
103 K4.3 2 hours 10 min.
This recipe uses (among others)
Icing sugar
Like these other recipes: Financier batter, Mini lemon millefeuilles, Brioche slices with almond cream, Coconut tuiles, Walnut short bread, ... See them all 61
Butter
Like these other recipes: How to cook rice in rice-cooker, Warm haricot bean salad, Eggs Benedict , Grandma Solange's biscuits, Sausage and mashed potatoes, ... See them all 476
Ground almonds
Like these other recipes: Apricot blancmange, Moist cereal bars, Armagnac marzipan, Chocolate madeleines, Crisp apricot and pistachio tart, ... See them all 46
Cornflour
Like these other recipes: Pistachio confectioner's custard, Pistachio cream, Lime confectioner's custard (pastry cream), Rabbit civet "à la normande", Peach and verbena feuilleté, ... See them all 33
Other recipes you may also like
Turban of sole with langoustines
The turban is made from a rolled fillet of sole poached in fish stock. Each turban is then filled with sautéed langoustines and a tasty cream sauce, flavoured with langoustine stock. This dish takes quite a long time to make because of the langoustine stock, but you will really impress your guests. November 23th 2014106 K4.1 1 hour 45 min.
Nanou's chocolate cake
A moist melting cake, very very chocolaty... June 22th 2013290 K4.6 1 hour 45 min.
Leavened bread
It might be harder to achieve good results than with traditional yeast bread, but what a flavour! It also keeps better. This recipe is designed for baking bread in a wood-fired oven but, of course, you can use the conventional oven in your kitchen. May 23th 20171.22 M 23.8 6 hours 30 min.
Prune Far
Far is a traditional recipe from Brittany in northwest France. The name comes from the Breton word 'farz' meaning flour. This is the traditional way, with prunes, but you can adapt it according to taste. October 3rd 2010243 K 15 1 hour 10 min.
Quick bramble jelly
Fruit jelly is jam made with the juice only. All the skin and seeds are strained out, which gives a very smooth texture. Here's a quick recipe which will give you an excellent jelly, and which keeps the full flavour of the blackberries thanks to its very brief cooking. July 5th 2013289 K4.2 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-07)
Note: We'll never share your e-mail address with anyone else.
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.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
The 2 comments already posted on this recipe
No, don't worry about that, the mix of almond cream + crème patissière make a great result after baking.