1,557 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

Name: Almond cream
Prep time: 19 min
Total time: 19 min
Yield: 1 kg
Cuisine: French
Ingredients: 250 g butter; 250 g ground almonds; 250 g icing sugar; 3 eggs; 25 g cornflour; 2 tablespoons rum

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

494 K 2× 4.4/5 (74 reviews)

20 min.

Easy

8.15 €

1 kg

6 Ingredients

Last modified on: August 31^th 2025

For 1 kg, you will need:

1 250 g butter
2 250 g ground almonds
3 250 g icing sugar
4 3 eggs
5 25 g cornflour
6 2 tablespoons rum (optional)
Total weight: 925 grams

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 250 g icing sugar, 25 g cornflour and 250 g butter cut into small pieces.

Stage 3 - ⌛ 1 min.

Add 250 g 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 250 g 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 %

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 19

Mirlitons of Guipavas

You may already be familiar with mirlitons, a delicious little bakery pastry made from puff pastry and almond cream, but here are the mirlitons from Guipavas, which are even more delicious because they're made from croissant dough.
30 K 1 hour 15 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...
11 K 1 hour 2 min.

Apple-almond shortbread tart

A great pastry classic, with a shortbread base, almond cream and apple slices.
26 K

Mirlitons

Mirlitons are little puff-pastry tarts with an almond cream filling.
101 K3.9 1 hour 20 min.

Apple and almond cream tart

For this apple tart recipe, we're going to use shortcrust pastry and almond cream, combined with slightly tart apple slices, for a very gourmet result.
3,842 1 hour 15 min.

This recipe uses (among others)

Other recipes you may also like

How to use gelatin

Gelatin is a gelling agent use in some desserts where a rather firm texture is required when cold. It can also be used to stabilize a dessert (mousses especially) that you need to keep longer than usual.

July 9^th 2018435 K4.8 7 min.

How to prepare sorrel

Here is how to clean and cut fresh leaves to use in a recipe, by removing stalks and central vein, to retain only the very best of the sorrel.

October 6^th 2010465 K3.3 35 min.

Potato purée

The French have fond childhood memories of this, and while nothing will ever be as good as "Maman" made, here's a fairly straightforward way to make it.

October 3^rd 2010256 K5 1 hour 35 min.

Papadums

Papadums (pronounced "poppadoms") or papad are very thin, crisp Indian crackers. They are often served as an aperitif snack in Indian restaurants. The tricky part of making them at home is rolling them out thinly enough.

June 26^th 2014120 K4.5 25 min.

Pistachio confectioner's custard

This is very similar to the classic confectioner's custard (crème pâtissière, or french pastry cream), but its marked pistachio taste brings a distinctive flavour to a whole range of desserts.

November 21^th 2018237 K4.7 35 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.