French Almond Cream (Crème d’Amande)
Serves 42020 mins prep10 mins cook
Easy and delicious French almond cream recipe to fill pastries. Made with toasted almond flour, sugar, French butter, and eggs.
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What you need
Instructions
Toast Almond Flour 1 Preheat oven to 350℉ (180℃). Line a baking pan with parchment paper. 2 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). Frangipane Almond Cream 8 Stir the vanilla and almond into the beaten eggs. Whisk together the toasted almond flour and all purpose flour in a small bowl. 4 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. 5 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. 9 To add rum, mix it in at the very end. 6 Don't over mix. It should look like a soft textured paste. 7 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.View original recipe