1,514 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

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 €

3 kg

6 Ingredients

Last modified on: August 31^th 2025

For this recipe: I want to make it (676×) I made it (582×) Comment Send to a friend Ask me a question Follow Printable Diaporama Vidéo User-friendly URL

For 3 kg, you will need:

1 750 g butter
2 750 g ground almonds
3 750 g icing sugar
4 9 eggs
5 75 g cornflour
6 6 tablespoons rum (optional)
Total weight: 2,775 grams

Change these quantities to make:

500 g 1 kg 2 kg 3 kg

Change measures:

Metric

Metric weight Metric volumes

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 750 g 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 9 eggs into a high-sided container, add 6 tablespoons 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 750 g icing sugar, 75 g cornflour and 750 g 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	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 %

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 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

Brioche slices with almond cream

A brioche slice, soaked in rum syrup and covered with almond cream, then browned in the oven. It's a dessert, and also a pastry which goes very well with tea or coffee at the end of the afternoon, especially when it's cold outside.
219 K4.1 55 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.

Apricot and almond cream tart

Half apricots arranged on a thin layer of almond cream.
337 K4.1 1 hour 45 min.

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...
1,830 1 hour 2 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.

This recipe uses (among others)

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 23^th 2014106 K4.1 1 hour 45 min.

Nanou's chocolate cake

A moist melting cake, very very chocolaty...

June 22^th 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 23^th 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 3^rd 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 5^th 2013289 K4.2 50 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.

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.