Almond Cream

Almond cream—often known as crème d’amande or, when mixed with pastry cream, frangipane—is certainly one of the classic and most versatile fillings in tarts and pastries. It's a staple in many European recipes, appearing in favorites like the Bakewell tart, pear almond tart (Bourdaloue), fruit pies, petits fours, and almond croissants. So, although almond cream is a key player in many patisserie recipes, calling it “the most used filling” might oversimplify a diverse landscape where many other fillings are equally popular.