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Copyright, 2015
January 5, 2013
Rob
Creams, custards and sauces
0

Almond cream

creme-d'amandes

One of the basic creams I need to be able to make for my exam is the one with almonds.

It is used especially here in France as filling for baked tarts, but also for croissants, brioches, Danish pastries and the famous “galettes“.

It is very easy to make since you basically need just to mix the ingredients.

If you add pastry cream for one third of the total weight of the almond cream, you get a Frangipane cream (it’s Italian!), the classic filling of a Galette des rois, which is used to celebrate the Three Kings on January 6th in France.

 

Almond cream

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Ingredients

100gUnsalted butter (room temperature)
100gGranulated sugar
2Eggs
100gGround almonds

Directions

1
With a spatula, soften butter to give it a creamy texture and add sugar to obtain a thick dough
2
Add the eggs one by one and mix
3
Keep on mixing well with a spatula to obtain a fluid cream
4
Finally add the ground almonds and blend
5
The cream is ready to be used as filling

Note

This cream contains "raw" eggs: this means that it must be stored under refrigeration and baked.

Tarts, galette, and pastries or any product containing this cream should be filled with it before baking.

The standard recipe has a strong taste of almonds (and sometimes vanilla), but you can give the basic recipe a twist by adding at the end a bit of liqueur (e.g. rhum, Cointreau,...) or aromas (vanilla, rose,...).

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WELCOME

Hi, my name is Rob, I work in IT but I love baking and I also got a pastry diploma. I created this blog to keep track of my journey from complete beginner to world pastry champion (I'm not there yet).

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