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Almond Cream

Almond cream is certainly one of the most versatile fillings in tarts and pastries
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 700 g
Course: Pastries, pies, tart
Cuisine: French
Calories: 250

Ingredients
 

Almond Cream 1
  • 200 g Softened butter
  • 200 g Almond meal
  • 200 g Powdered sugar
  • 10 g Flour or corn starch
  • 2 ea. Eggs at room temp
  • 5 g Vanilla
  • 15 g Dark rum to taste
Almond Cream 2
  • 200 g Softened butter
  • 50 g Whole almonds
  • 150 g Almond meal
  • 200 g Powdered sugar
  • 10 g Flour
  • 2 ea. Eggs at room temp
  • 5 g Vanilla
  • 15 g Dark rum
Almond Cream Made with Marzipan
  • 400 g Almond paste/marzipan 50-65% cut into cubes
  • 60 g Powdered sugar
  • 40 g Dark rum or Grand Manier
  • 5 g Vanilla
  • 2 ea. Eggs at room temp
  • 15 g Flour or corn starch
  • 200 g Softened butter

Equipment

  • 1 Food processor or stand mixer
  • 1 Pastry bowl
  • 1 Rubber spatula
  • 1 Dough scraper
  • 4 deli containers
  • 1 Piping bag

Method
 

  1. Almond cream can be made using your food processor, stand mixer or by hand.
    filling tartlets with almond cream
Almond Cream 1 and 2
  1. Turn whole almonds into coarse meal. The addition of whole almonds to the filling is optional. It improves the mouthfeel in some preparations.
  2. Add almond meal, sugar and flour and give a few pulses. Reserve powders in a separate container.
  3. In the stand mixer fitted with the paddle attachment, add the softened butter (microwave it for ≈10 sec if too firm).
  4. Add the powders, and mix on low speed until it comes together.
  5. Increase mixer speed to medium-high, and beat for 3 minutes. Warm up the mixing bowl if needed.
  6. Add eggs gradually, and then the vanilla and rum.
  7. Continue beating on medium speed until light and fluffy.
Almond Cream Made with Marzipan
  1. 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.
    almond paste
Storage
  1. 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.