This smooth, nutty almond cream is made with almond flour and is often used in tarts, galettes, and croissants. With just a few ingredients, you can create this versatile cream at home and elevate your desserts to the next level.
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What is almond cream
Almond cream, or crème d'amande, is a creamy, almond-based filling made by combining butter, sugar, almond flour, and a few other simple ingredients. When baked, it transforms into a moist filling with a beautiful almond flavor. Crème d'amande pairs especially well with fruit-based desserts - think Apple tart or berry galette. It can also be used in pastries, like Croissants, or baked in small molds for mini treats.
Ingredients you will need
Butter: Use unsalted butter at room temperature.
Sugar: You will need white granulated sugar to make this almond filling.
Vanilla extract and almond extract: These are optional ingredients; you can omit them if you prefer a more mellow nutty flavor.
Salt: Although a traditional recipe for almond cream doesn't include salt, I like to add a pinch to my almond filling to enhance the flavors.
Egg: Use one large egg at room temperature.
Almond flour: Try to use extra fine almond flour for the best texture.
Flour: Use all-purpose flour or cake flour.
Looking for more delicious filling and frosting recipes? Then, you should try making tangy Lemon Curd, rich Peanut butter ganache, or refreshing Coffee ganache.
How to make easy almond cream
Combine the ingredients: In a stand mixer fitted with a paddle attachment (or with a hand mixer), add the butter, sugar, vanilla extract, almond extract, and salt. Beat on medium speed until the mixture becomes pale and fluffy-this should take about 2 minutes.
Add the agg: Crack in the egg and continue to beat until it's well combined with the butter mixture.
Add the flours: Add the almond flour and all-purpose flour to the mixture. Mix on low speed just until everything is fully incorporated and smooth.
Use: Your almond cream is ready to use. It is best used as a filling that's baked with the dessert. It's not meant to be eaten raw!
How to use it
Apple tart: Spread almond cream over a tart crust, then top with sliced apples. Bake until golden and enjoy a perfect balance of nutty, sweet, and fruity flavors.
Berry galette: Spoon almond cream onto a round of pie dough, layer fresh berries on top, fold the edges over, and bake. The almond cream adds a creamy richness that complements the berries.
Almond croissants: Slice day-old croissants lengthwise and spread a thin layer of cream inside. Bake for 15 minutes and dust with powdered sugar for a bakery-worthy treat.
Storing and freezing instructions
If you're not using it right away, transfer it to a bowl, cover with plastic wrap pressed directly onto the surface, and refrigerate for up to 4 days. Or freeze it for up to 2 months.
Recipe card
Almond cream
Equipment
- Digital kitchen scale
- Stand mixer or hand mixer and a large mixing bowl
Ingredients
- 90 g butter unsalted butter at room temperature
- 90 g white sugar
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- ¼ teaspoon salt
- 1 large egg at room temperature
- 90 g almond flour almond flour
- 30 g all-purpose flour
Instructions
- In a stand mixer fitted with a paddle attachment (or using a hand mixer and a mixing bowl), add the butter, sugar, vanilla extract, almond extract, and salt. Beat until the mixture is pale and fluffy.
- Add the egg and beat until well combined.
- Add the almond flour and all-purpose flour. Mix until fully incorporated.
- Use the almond cream immediately, or place it in a bowl and cover with plastic wrap, pressing it directly onto the surface of the cream. Refrigerate for up to 4 days.
- Almond cream (also known as frangipane) should be baked before serving. It's commonly used in tarts, pies, galettes, or baked in small molds (e.g., in a mini muffin pan).
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