Almond cream
During my last visit to France, I had the opportunity to try a whole lot of French specialties. I particularly like a few of them, especially the brioche with almond cream. I have already shared the recipe for this brioche HERE with you. This time I have a recipe for almond cream for you, which is very similar to the one I used to fill the brioche with. This almond cream is perfect as a filling for buns, croissants or shortcrust pastry sweets. The basis of this cream is ground almonds combined with fat, egg and sugar. You can make this cream extremely quickly and it does not require many ingredients.
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Ingredients for almond cream.
- 200 g minced or finely chopped almonds
- 150 g caster sugar
- 2 eggs in room temperature
- 2 tablespoons of all-purpose flour
- 80 g soft, unsalted butter
How to make almond cream.
Put ground almonds, sugar, eggs, flour and soft butter into a bowl. Rub for 4-5 minutes with a food processor or with a round masher. Use the cream as a filling in sweet pastries.
Good to know when making almond cream.
You can use the almond cream right after making it or you can also freeze it. If you choose the latter, just put the cream in a plastic container and put it in the freezer.
You can replace ground almonds with almond flour.
Do you like dishes with almonds? If yes, try our recipe for Mazurka cake with milk cream.
