Almond cream
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.
Print
Pin
Servings: 17 tablespoon
Calories: 61kcal
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).
Video
Notes
Refrigerate for up to 4 days.
Freeze it for up to 2 months.
Nutrition
Nutrition Facts
Almond cream
Serving Size
1 tbsp
Amount per Serving
Calories
61
% Daily Value*
Fat
3
g
5
%
Saturated Fat
0.4
g
3
%
Trans Fat
0.001
g
Polyunsaturated Fat
0.1
g
Monounsaturated Fat
0.1
g
Cholesterol
10
mg
3
%
Sodium
249
mg
11
%
Potassium
13
mg
0
%
Carbohydrates
7
g
2
%
Fiber
1
g
4
%
Sugar
0.5
g
1
%
Protein
2
g
4
%
Vitamin A
23
IU
0
%
Calcium
19
mg
2
%
Iron
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @sugarpursuit or tag #sugarpursuit!