French Almond Cream (Crème d’Amande)
Serves 420
20 mins prep
10 mins cook
20 mins Cooling Toasted Flour
50 mins total
Easy and delicious French almond cream recipe to fill pastries. Made with toasted almond flour, sugar, French butter, and eggs.
Almond Cream
ozunsalted European style butter (82% butterfat)softened
ozalmond flourblanched or unblanched
ozall purpose flour10-11% protein
ozeggslightly beaten
Optional Flavoring
ozrum
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Toast Almond Flour - Optional
Preheat oven to 350℉ (180℃). Line a baking pan with parchment paper.
Spread the almond flour in an even layer across the pan. Bake for 10 minutes, stirring the flour every 3 minutes with a spatula for an even toast. Set aside to cool completely (about 20 minutes).
Almond Cream
Stir the vanilla extract and almond extract into the beaten eggs. Separately whisk together the toasted almond flour and all purpose flour in a small bowl.
oz all purpose flour
oz eggs
tsp pure vanilla extract or vanilla bean paste
tsp almond extract
oz almond flour
Place the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment. Cream on medium speed for about 3 minutes until pale and fluffy.
oz unsalted European style butter (82% butterfat)
oz granulated sugar
Mixing on low speed, add in a third of the flour mixture, followed by a third of the eggs. Repeat until all the flour and eggs have been incorporated. Scrape bottom and side of the mixing bowl as needed.
To add rum, mix it in at the very end.
oz rum
Don't over mix. It should look like a soft textured paste.
Transfer to airtight container and refrigerate until ready to use. Allow the frangipane to come back to room temperature for a spreadable consistency to fill and bake inside pastries.