Crème d’Amande (French Almond Cream)
Made with butter, sugar, eggs, and ground almonds, French pastry chefs use almond cream to fill tart shells, cookies, and croissants for a sweet, nutty bite.
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- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 113g blanched or natural almond flour (4 ounces; 1 cup), see notes
- 85g unsalted butter, room temperature (3 ounces; 6 tablespoons)
- 100g granulated sugar (about 3 1/2 ounces; 1/2 cup)
- 1/2 teaspoon orange zest from 1 medium orange, optional
- 16g all-purpose flour (1/2 ounce; 2 tablespoons)
- 1 large egg, room temperature
- 1 tablespoon (15ml) brandy or dark rum, optional
- 1 1/2 teaspoons almond extract
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
Instructions
- 1
Adjust oven rack to middle position and preheat to 350°F (175ºC). Add almond flour to a parchment-lined rimmed baking sheet and spread into a thin, even layer. Toast in oven, stirring every 3 minutes, until the almond flour is fragrant and light golden brown, about 10 minutes. Remove from oven and let cool to room temperature, about 20 minutes.
- 2
In the bowl of a stand mixer fitted with the paddle attachment, beat butter, sugar, and orange zest, if using, on low speed to roughly incorporate. Increase to medium-high speed and beat until smooth and creamy, about 3 minutes, pausing to scrape down bowl and beater with a flexible spatula as needed. Add almond flour, all-purpose flour, egg, brandy (if using), almond extract, vanilla extract, and salt. Mix on medium-high speed until smooth, thick, and creamy, pausing to to scrape down bowl and beater halfway through, about 2 minutes. Using a flexible spatula, scrape bowl and beater to ensure that no streaks of unmixed butter remain. (Almond cream can also be prepared in a large bowl with an electric hand mixer.)
- 3
Use immediately (see notes) or transfer to an airtight container and refrigerate for up to 4 days.