Almond Cream is easy to my but very versatile and used in many desserts in bakeries.
It is used to make filling for tarts, croissants, specialty dessert breads and so much more.
Another great thing about almond cream is that it can be stored in the freezer for a couple of months so you can make it ahead of time and use some when you need to.
If you are an inspiring pastry chef or someone who just love making desserts, you should definitely know how to make this filling.
Almond Cream
Unsalted butter 100g
Fine sea salt 1g
Confectionary Sugar 100g
Almond powder 100g
Pastry Cream Powder 5g
Eggs, at room temp 60g
- Cream the butter and salt together (Butter absorbs flavors more than other ingredients)
- Add the Powdered Sugar and mix until smooth
- Add the almond powder and the pastry cream powder to the butter mixture
- Gradually add in the eggs and the liquor.
- Let mature overnight and keep refrigerated or frozen until needed.
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The Pastry Warden
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