Super Easy Almond Cream

This Almond Cream is a staple and a versatile component for a lot of dessert recipes that many pastry chefs use – as a filling for various desserts, including tarts, cakes, and pies. In French pastries, almond cream is often combined with pastry cream to create crème frangipane, which results in a rich and luxurious filling. It’s creamy, it’s nutty, and it’s got the power to take a good dessert and make it unforgettable and the best part is, it’s super easy to make!

Picture this: enveloping a flaky, golden tart with a thick layer of creamy deliciousness. It’s a decision that your palate will celebrate. My favorite: revamp a day-old croissant by packing it with this creamy delight. It transforms the mundane into the extraordinary—a sublime choice for your morning or midday treat.  And there’s more to explore—think luscious pastry cream, vibrant mango cremeux, or a velvety vanilla whipped ganache.

Time to Whip Up!

What you’ll need:

• Ground almonds for that nutty punch
• A sprinkle of fine sugar for sweetness
• A pat of unsalted butter, make sure it’s nice and soft
• A couple of room-temperature eggs to bind it all together
• And hey, a dash of almond (coconut or vanilla) extract if you’re feeling fancy

Here’s How We Do It:

1. Cream the butter and sugar together until it looks fluffy and light.
2. Mix in the ground almonds and watch it all start to come together.
3. Add the eggs one by one, mixing well after each addition.
4. If you’ve got that almond extract, now’s the time to add that extra zing and remove that eggy smell. If you don’t have almond extract, you can use coconut or even vanilla.
5. Once it’s all smooth, you’ve got yourself some homemade Almond Cream!

You can use this super easy almond cream in so many dessert recipes like fruit tarts, french toast, almond croissants, galettes, just like this pear galette recipe I made using almond cream and many more.

Chef’s Tips:

1. Room Temp Rules: Keep your ingredients at room temperature for the smoothest consistency.
2. Fresh is Best: Freshly ground almonds give you the best flavor, hands down.
3. Experiment: Almond Cream isn’t just for croissants; spread it on toast, dip some fruit in it, or even use it as a cake filling.

Questions You Might Have:

1. Q: What exactly is almond cream? A: It’s rich, nutty concoction made with ground almonds, sugar, butter, and eggs. It’s perfect for filling pastries, topping desserts, or even just enjoying as a decadent spread.
2. Q: How is almond cream different from frangipane? A: Ah, a common mix-up! It’s the simpler of the two, focusing on the almond flavor. Frangipane, on the other hand, mixes almond cream with pastry cream, giving it a lighter texture and a more custard-y vibe.
3. Q: Can I make almond cream ahead of time? A: Absolutely! Whip it when you have a moment, pop it in the fridge, and it’ll be ready and waiting for up to a week. If you’re a real planning pro, you can even freeze it for a month.
4. Q: Can I make almond cream ahead of time? A: Absolutely! Whip up your almond cream when you have a moment, pop it in the fridge, and it’ll be ready and waiting for up to a week. If you’re a real planning pro, you can even freeze it for a month.

Grab the Recipe:

Super Easy Almond Cream

It's creamy, it's nutty, and it's got the power to take a good dessert and make it unforgettable and the best part is, it's super easy to make!

Servings 1 batch

Prep Time 5 minutes mins

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Ingredients

  

• 100 g unsalted butter approximately 1/2 cup, softened but not melted
• 100 g granulated sugar approximately 1/2 cup
• 2 eggs to be replaced with 100g heavy whipping cream for no-bake versions
• 1 tsp vanilla extract
• 2 tsp cornstarch
• 100 g almond flour approximately 1 cup

Instructions

 

• Prepare the Butter and Sugar: In a mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture is smooth and well-blended.
• Add Eggs or Cream: Gradually add the eggs, one at a time, to the butter and sugar mixture, mixing well after each addition. (If you’re making a no-bake dessert or for breakfast options, skip the eggs and instead use 100g of heavy whipping cream.)
• Incorporate Cornstarch: Sprinkle the cornstarch into the mixture and mix until just combined.
• Mix in Almond Flour: Add the almond flour to the bowl. Gently mix everything together until it is well combined. Be careful not to overmix or whisk too vigorously to avoid incorporating too much air into the cream.
• Ready to Use: Your almond cream is now ready to be used as a filling for baked goods, such as tarts and croissants, or can be refrigerated until needed for a no-bake dessert.

Notes

Reminder: If you're using this almond cream for a no-bake dessert, remember to substitute the eggs with heavy whipping cream to avoid any risks associated with raw eggs. The heavy cream will add richness and thickness to the cream without the need for cooking.

Cuisine: French

Keyword: almond, almond cream, basic dessert applications, sauces and creams

Conclusion:

Whether you’re layering it in a flaky croissant, pairing it with other dreamy creams for your desserts, or just exploring its rich potential, it’s clear that almond cream is more than just an ingredient—it’s a passport to a world of culinary creativity.

So, next time you’re looking to add a touch of elegance to your breakfast spread or an extra layer of decadence to your desserts, remember the humble yet mighty almond cream. It’s a companion for your cakes, a friend to your fruits, and the secret weapon in your baking arsenal. From my kitchen to yours, happy spreading, filling, and dolloping!

And hey, for those of you with a sweet tooth and a knack for sharing your creations, don’t forget to connect on social media! I can’t wait to see the almond cream masterpieces you’ll whip up.

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