Almond Cream Filling
Almond cream is a classic recipe in French pastry-making, very versatile and requiring only 4 ingredients. It is a basic cream widely used to garnish tarts, galette des rois (King Cake), and more.
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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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