Almond cream Filling is a versatile French pastry cream that’s incredibly useful in baking. This deceptively simple recipe requires just four ingredients and comes together effortlessly. It’s the ultimate tart cream. In no time, you can create delicious tarts. Not only does it add flavor and a soft texture to your tarts, but it also helps waterproof the shortcrust pastry. It’s perfect for fruit tarts, as almond cream prevents the fruits from making the tart soggy. It must always be baked.
It is part of the composition of frangipane cream with which it is often confused, especially in the galette des rois (king cake). Frangipane is made of almond cream and pastry cream. Almond cream or frangipane, both are used to fill king cake, tarts, croissants, dartois, and many other cakes and pastries.
It is very well known in the blueberry almond tart, the bourdaloue tart, and the king cake. All you need is a baked tart base, covered with a layer of almond cream, and your tart is ready to be topped with pastry cream, fruit compote, and fresh fruits. I use it a lot in my tarts, as you can see in the strawberry tart.
Almond cream can be flavored with vanilla, citrus zest, bitter almond extract, or rum.
Table of Contents
How to make a successful almond cream?
Preparing almond cream filling is so simple that even those who have never baked before can make it in under 10 minutes. There’s no special technique required; however, to prevent it from puffing up during baking, avoid whisking it.
Mix the ingredients, preferably using a spatula or a whisk, ensuring that you blend them thoroughly without whipping.
Almond cream variations
➡️ A pistachio cream, replacing the almond flour with pistachio flour
➡️ A hazelnut cream, replacing the almond flour with hazelnut flour.
You can prepare your homemade almond powder.
Almond Cream Filling
Ingredients:
For a 22 cm (8.7 in) almond tart, multiply the recipe by 1.5.
For a 24 cm (9.5 in) king cake (galette des rois), double the recipe.
- 50 g (1.8 oz) soft butter
- 50 g (1.8 oz) granulated sugar
- 50 g (1.8 oz) almond flour
- 50 g (1.8 oz) eggs
Preparation steps:
1. Cream the softened butter and sugar together until smooth.
2. Add the almond flour.
3. Mix everything together, gradually adding the beaten egg little by little as you go.
4. Mix without whisking; otherwise, the almond cream will puff up during baking.
5. Wrap the almond cream in the bowl with plastic wrap or transfer it to a piping bag. Ideally, refrigerate it for an hour before using it. However, you can use it immediately if needed.
6. To use, fill a pre-baked tart shell that has been blind-baked halfway. For a Bourdaloue or Amandine tart, the almond cream is piped into a raw tart shell, and the entire tart is baked together. See the method demonstrated in the strawberry tart recipe.
Almond Cream Filling
INGREDIENTS
- For a 22 cm (8.7 in) almond tart, multiply the recipe by 1.5.
- For a 24 cm (9.5 in) king cake (galette des rois), double the recipe.
- 50 g soft butter (1.8 oz )
- 50 g granulated sugar (1.8 oz )
- 50 g almond flour (1.8 oz )
- 50 g eggs (1.8 oz )
PREPARATION
- Cream the softened butter and sugar together until smooth.
- Add the almond flour.
- Mix everything together, gradually adding the beaten egg little by little as you go.
- Mix without whisking; otherwise, the almond cream will puff up during baking.
- Wrap the almond cream in the bowl with plastic wrap or transfer it to a piping bag. Ideally, refrigerate it for an hour before using it. However, you can use it immediately if needed.
- To use, fill a pre-baked tart shell that has been blind-baked halfway. For a Bourdaloue or Amandine tart, the almond cream is piped into a raw tart shell, and the entire tart is baked together. See the method demonstrated in the strawberry tart recipe.
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