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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
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 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 750 g ground almonds onto a sheet of baking paper placed on a baking sheet.
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.
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 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.
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.
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This recipe uses (among others)
Icing sugar
Like these other recipes: Sicilian Epiphany Pie, Toasted almond cake, Nanou's chocolate cake, Amaretti, Arizona cupcakes, ... See them all 61
Butter
Like these other recipes: Smoked tomato toast, Smoky sausage and mash, Chocolate and matcha tea biscuits, Fish fillet in express cooking envelope, Beurre d'escargot, ... See them all 476
Ground almonds
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Cornflour
Like these other recipes: Sicilian Epiphany Pie, Pumpkin (or potimarron) soup, Lime confectioner's custard (pastry cream), Pear and lime meringue pie, Two-stage beef chuck , ... See them all 33
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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.