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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
1 kg
6 IngredientsLast modified on: August 31th 2025
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 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 1 lb + 4.0 oz ground almonds onto a sheet of baking paper placed on a baking sheet.
Pour 1 lb + 4.0 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 8.8 oz icing sugar, 0.9 oz cornflour and 9.1 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 | 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 % |
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.
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This recipe uses (among others)
Icing sugar
Like these other recipes: Coconut tuiles, Little Christmas biscuits, Chocolate sweetcrust pastry, Coconut "croute à thé", Ardéchois, ... See them all 61
Butter
Like these other recipes: Caribbean upside-down cake, Flamiche, Turban of sole with langoustines, Potimarron (Japanese chestnut pumpkin) purée, Diamond biscuits, ... See them all 476
Ground almonds
Like these other recipes: Sweetcrust pastry (pâte sablée), Santiago Cake, Moist cereal bars, Financier batter, Linzer torte, ... See them all 46
Cornflour
Like these other recipes: Pear and lime meringue pie, Leopard cake, Boeuf (beef) bourguignon, Clementine confectioner's custard, Rich hazelnut buttercream, ... 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.