Almond Cream | Seriously Easy!
A smooth, nutty almond cream with a soft, custard-like texture. Easy and no-fuss to make, this classic filling is endlessly versatile and perfect for tarts, pastries, and baked desserts.
Servings 2 cups
Ingredients
- 1 Cup (120g) Almond meal OR one cup (150g) whole almonds
- 1/2 Cup (100g) Sugar OR 1/2 cup (60g) powdered sugar
- 1 tablespoon Flour
- 1/2 Cup (113 g) Melted and cooled unsalted butter
- 1 Large Egg, at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon Almond extract
Instructions
A bowl
- In a large bowl measure the the almond meal (120g) sugar (100g), 1 tablespoon flour, 1 teaspoon vanilla extract, 1 teaspoon almond extract, and one egg.
- Use a whisk or a wooden spoon to blend until smooth.
Using the food processor
- Place the whole almonds (150g), sugar (100g) , and flour (1 tablespoon) in a bowl of a food processor and pulse until the almonds are ground and you have a fine powder.
- Add the butter (113g) and pulse until blended and you have a paste-like texture.
- Add the egg, 1 teaspoon vanilla, and 1 teaspoon almond extract and process until combined.
Notes
- To replace the sugar with powdered sugar: use 1/2 cup (60g), and skip the sugar and flour.
- The cream should be used immediately or, stored in the refrigerator for up to three days.
- To freeze, line a large piece of plastic wrap, dollop the cream at one side then gently roll the cream with the plastic wrap towards the other side. Place in a freeze bag and freeze for up to eight weeks. When ready to use, allow the creme to thaw in the refrigerator the night before.
- If the creme seems to loose, place it in the refrigerator to set.
- If the frangipane is too hard when taken out of the refrigerator, either allow it to warm at room temperature, or, place the container in a large bowl filled with warm water reaching the middle height of the bowl.
- This recipe should not be eaten raw due to the use of raw eggs.