Almond Cream

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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.

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Almond cream is certainly one of the most versatile fillings in tarts and pastries

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Almond cream can be made using your food processor, stand mixer or by hand.

Almond Cream 1 and 2

Turn whole almonds into coarse meal. The addition of whole almonds to the filling is optional. It improves the mouthfeel in some preparations.
Add almond meal, sugar and flour and give a few pulses. Reserve powders in a separate container.
In the stand mixer fitted with the paddle attachment, add the softened butter (microwave it for ≈10 sec if too firm).
Add the powders, and mix on low speed until it comes together.
Increase mixer speed to medium-high, and beat for 3 minutes. Warm up the mixing bowl if needed.
Add eggs gradually, and then the vanilla and rum.
Continue beating on medium speed until light and fluffy.

Almond Cream Made with Marzipan

In a stand mixer fitted with paddle attachment, smooth out almond paste with the sugar and rum. Add the eggs gradually, the starch and then the softened butter. Beat until smooth.

Storage

Almond cream can be stored in sealed deli containers or piping bags for 3 days in the refrigerator. Or store for up to six months in the freezer. Before using, leave almond cream overnight in the refrigerator to thaw, and 3 hours at room temperature before using.

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