Delicious Almond Cream Filling (Crème d'Amande)
This is a standard crème d'amande. I copied the textbook recipe from a friend who learned it at the Tsuji Pastry School (a famous cooking school) about 10 years ago.
I adapted the recipe to be not so sweet, to suit my taste.
*If you are going to bake this in a tart or bread, mix it in steps 3 to 5 trying not to incorporate much air.
*On the other hand, when you want it to be very fluffy and light, whip it to incorporate lots of air.
*This can be stored in the freezer.
*While it probably won't give you food poisoning, it's not a cream that you should eat raw, so please cook it before consuming. Recipe by *ai*
Delicious Almond Cream Filling (Crème d'Amande)
This is a standard crème d'amande. I copied the textbook recipe from a friend who learned it at the Tsuji Pastry School (a famous cooking school) about 10 years ago.
I adapted the recipe to be not so sweet, to suit my taste.
*If you are going to bake this in a tart or bread, mix it in steps 3 to 5 trying not to incorporate much air.
*On the other hand, when you want it to be very fluffy and light, whip it to incorporate lots of air.
*This can be stored in the freezer.
*While it probably won't give you food poisoning, it's not a cream that you should eat raw, so please cook it before consuming. Recipe by *ai*
Cooking Instructions
- 1
Beat the eggs, and heat gently in a bowl suspended over lukewarm water (that's a bit cooler than a hot bath). This is to prevent the egg from separating later. ^^
- 2
Sift the almond powder- a fine mesh sieve is fine. Sift the powdered sugar separately, too.
- 3
Leave out the butter to come to room temperature, or warm it up in a microwave. Beat with a whisk until creamy.
- 4
Add the sifted powdered sugar to the creamed butter, and cream it some more.
- 5
Add the beaten and warmed egg from Step 1 to the creamed sugar and butter from Step 4, little by little, mixing well. *Add it little by little to prevent it from separating.
- 6
Add the almond flour to the mixture and mix. There's no need to fold it in carefully or anything.
- 7
Add any of the A. ingredients to taste, and the almond cream is done.
- 8
The usual way to use this cream is to fill a tart made with pate sucrée (sweet shortcrust pastry) and to bake it. (The photo shows an almond cheese tart.)
- 9
For a 21cm diameter tart, bake at 180°C for 40 to 50 minutes. An 8cm diameter tart takes about 20 to 25 minutes.
- 10
For this version, I baked it with some well drained canned peaches on top. Try citrus fruit or any other fruit on top too.
- 11
This is a tart with bananas and walnuts in the cream. When it's sliced it looks like this. It has a wonderful almond fragrance and is very moist.
- 12
This is a "stick cake" made by spreading 2-3 cm of the cream on top of cookie dough before baking.
- 13
Try rolling up bread dough with this cream- delicious! You can use it in many ways. Please enjoy it in different variations.
- 14
This is a tart filled with this cream -"Florentine Amandine". It includes the directions for making the "stick cake" in step 12 too.
- 15
is a popular cheese version of this almond cream. It's delicious too, so please give it a try.
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