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Almond cream

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

472 K 2× 4.4/5 (72 reviews)

20 min.

Easy

8.15 €

1 kg

6 Ingredients

Last modified on: August 31^th 2025

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For 1 kg, you will need:

1 9.1 oz butter
2 1 lb + 4.0 oz ground almonds
3 8.8 oz icing sugar
4 3 eggs
5 0.9 oz cornflour
6 2 tablespoons rum (optional)

Change these quantities to make:

500 g 1 kg 2 kg 3 kg

Change measures:

Metric

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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

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 8.8 oz icing sugar, 0.9 oz cornflour and 9.1 oz butter cut into small pieces.

Stage 3 - 1 min.

Add 1 lb + 4.0 oz 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 1 lb + 4.0 oz 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 %

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 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 18

Ramekins with almonds, apples and lemon

A small individual dessert in a ramekin with 3 layers: almond cream, caramelized apples and lemon custard.
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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.
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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.
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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.
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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.
220 K4.1 55 min.

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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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