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Almond cream

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

476 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 1 cup + 2 tablespoons butter
2 2 ½ cups ground almonds
3 1 cup icing sugar
4 3 eggs
5 1 ½ tablespoon cornflour
6 2 tablespoons rum (optional)

Change these quantities to make:

500 g 1 kg 2 kg 3 kg

Change measures:

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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 1 cup icing sugar, 1 ½ tablespoon cornflour and 1 cup + 2 tablespoons butter cut into small pieces.

Stage 3 - 1 min.

Add 2 ½ cups 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 2 ½ cups 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.

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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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