Almond Cream (Crème d'Amande)
- 1¼ cup (140 g) almond flour (ideally superfine or fine, blanched), or whole almonds, blanched
- ½ cup (100 g) sugar
- ⅛ tsp (⅛ tsp) salt
- 1 large (1 large) egg, at room temperature
- 1 large (1 large) egg white, at room temperature
- 1 tsp (1 tsp) almond extract (or 1 Tbsp/15ml rum)
- ½ tsp (½ tsp) vanilla extract
- 7 Tbsp (100 g) unsalted butter, cubed and softened to room temperature
KEY: pinch (⅛ tsp) | tsp = teaspoon (5ml) | Tbsp = Tablespoon (15ml)
- Ahead of Time: Take butter and eggs out to come to room temperature.
Food Processor Method (for the smoothest texture)
- Pulse almond flour, sugar, and salt in food processor until combined. If using whole almonds, blanch (see notes), dry, then process with sugar and salt until finely ground, taking care not to over-process into almond butter.
- Add egg, egg white, almond extract (or rum) and vanilla extract, and pulse until evenly blended.
- Add the butter and process for about 5 to 10 seconds until smooth. Scrape down sides of bowl with rubber spatula and pulse again for a few seconds. The batter should be thoroughly combined and without lumps.
Hand-Mixing Method (gives a slightly more rustic texture):
- With a whisk, blend almond flour with rest of ingredients.
- Yield: 1.5 cups, 12oz, 355ml/g
- To Blanch Whole Almonds: (For a more rustic almond cream you can omit this step.) Plunge the almonds into boiling water. After one minute, transfer to a plate with a skimmer and let cool for another minute. Then pop each almond out of its skin.
- Storing: Almond Cream stores well in an airtight container for a few days in the fridge, or a month in the freezer. Let come to room temperature before using.
- Ideas: Use as filling for tarts like French Pear Tart, baked in almond croissants or on brioche toast (bostock), or in other pastry recipes.
- Because of the raw eggs, almond cream is meant to be cooked.
Nutrition Information
Serving: 1 Entire Recipe | Calories: 1877kcal (94%) | Carbohydrates: 126g (42%) | Protein: 36g (72%) | Fat: 146g (225%) | Saturated Fat: 57g (356%) | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Cholesterol: 401mg (134%) | Sodium: 429mg (19%) | Fiber: 13g (54%) | Sugar: 105g (117%) | Vitamin A: 2769IU (55%) | Vitamin B1 (Thiamine): 1mg (67%) | Vitamin B2 (Riboflavin): 1mg (59%) | Vitamin B12 (Cobalamin): 1µg (17%) | Vitamin D: 3µg (20%) | Vitamin E: 3mg (20%) | Calcium: 308mg (31%) | Iron: 6mg (33%) | Selenium: 24µg (34%)
Please keep in mind that nutritional info is an estimate and varies according to ingredients used.