French almond cream or crème d'amande is made of butter, sugar, ground almonds, and eggs, all in equal proportions. Perfect for filling tarts, pies, and other French pastries.
*AP flour brings firmness to the cream while baking.
** Multiply the ingredients by 1.5 to fill a 9-inch (23cm) tart. Double the recipe to garnish a Galette des Roi (for 6 people).
Cut well-softened butter into cubes and place in a large mixing bowl. Add icing sugar and mix with an electric mixer for 2-3 minutes. The butter mixture should become slightly whitish. Alternatively, use a hand whisk or a stand mixer (don't whisk for long, just mix).
Add the whole egg and mix until smooth. Avoid beating too long to avoid splitting the butter.
Add ground almonds, flavorings, and flour (if used) and mix well with a wooden spoon. You should obtain a smooth and homogeneous cream.
The cream must be cooked. Use it immediately or refrigerate for 24-48 hours for later use. For convenient storage, transfer cream to a pastry bag and cover the bowl with plastic wrap before refrigerating.
Keywords: almond cream, creme d'amande