Almond Cream Filling

Almond Cream Filling

Smooth, buttery almond cream whisked with egg and sugar until silky and spreadable.

Total 45 min Makes 16 oz Calories 185/serving

Dietary

Vegetarian, Pescatarian, Halal, Kosher

Allergens

Dairy, Eggs, Tree nuts, Wheat

This almond cream filling, similar to a frangipane base, blends butter, sugar, eggs, and ground almonds into a rich, nutty custard-like paste. It works well in pastries, croissants, tarts, and cakes, adding moisture and a deep almond flavor. The filling comes together quickly in one bowl and can be made ahead and refrigerated until needed.

Ingredients

  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 cup almond flour
  • 2 large eggs
  • 2 tablespoons all-purpose flour
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt

Method

  1. In a medium bowl, beat the softened butter and granulated sugar together with a hand mixer until light and fluffy, about 2 minutes.

  2. Add the almond flour and beat until fully incorporated and smooth.

  3. Add the eggs one at a time, beating well after each addition until the mixture is smooth.

  4. Add the all-purpose flour, almond extract, vanilla extract, and salt, and mix until the filling is smooth and uniform in texture.

  5. Scrape the filling into an airtight container and refrigerate for at least 30 minutes to firm up before using.

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★ 4.0 (1)

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    Almond Cream Filling

    This almond cream filling, similar to a frangipane base, blends butter, sugar, eggs, and ground almonds into a rich, nutty custard-like paste. It works well in pastries, croissants, tarts, and cakes, adding moisture and a deep almond flavor. The filling comes together quickly in one bowl and can be made ahead and refrigerated until needed.

    45 min 16 oz 185 cal

    Ingredients

    • 1/2 cup unsalted butter, softened
    • 1/2 cup granulated sugar
    • 1 cup almond flour
    • 2 large eggs
    • 2 tablespoons all-purpose flour
    • 1 teaspoon almond extract
    • 1 teaspoon vanilla extract
    • 1/8 teaspoon salt

    Method

    1. 1

      In a medium bowl, beat the softened butter and granulated sugar together with a hand mixer until light and fluffy, about 2 minutes.

    2. 2

      Add the almond flour and beat until fully incorporated and smooth.

    3. 3

      Add the eggs one at a time, beating well after each addition until the mixture is smooth.

    4. 4

      Add the all-purpose flour, almond extract, vanilla extract, and salt, and mix until the filling is smooth and uniform in texture.

    5. 5

      Scrape the filling into an airtight container and refrigerate for at least 30 minutes to firm up before using.