Silken Almond Indulgence

Discover the delightful world of French patisserie with this incredibly simple yet elegant recipe for Almond Cream with Almond Paste. Known in French as Crème d’Amande, this classic pastry filling is a cornerstone of countless traditional French desserts. Unlike variations that rely on almond meal and granulated sugar, our recipe ingeniously utilizes ready-made almond paste, streamlining the process without compromising on the rich, authentic flavor and luxurious texture.

This versatile filling is the secret ingredient behind many beloved French treats. Imagine the exquisite taste in flaky almond croissants, the rich depth it adds to fruit tarts like this cherry almond tart, or how it elevates creations made with homemade puff pastry. If I were forced to choose a single pastry filling that captures my heart, this almond cream would undoubtedly be it. It’s the unsung hero that brings a touch of Parisian elegance to your baking endeavors.

You might be familiar with other almond cream recipes, such as traditional frangipane, which could be considered this recipe’s older sibling. While my frangipane recipe has garnered significant attention, even boasting over 18,000 views on YouTube, why introduce another? The fundamental difference lies in the star ingredient: this recipe leverages almond paste as a direct substitute for the almond meal and sugar combination found in classic frangipane. The end result is equally delicious, offering a rich, fluffy, and deeply flavorful almond pillow, but it provides a different, often quicker, approach. Think of it as adding another essential tool to your pastry chef’s repertoire.

What is Almond Cream with Almond Paste (Crème d’Amande)?

Almond cream, or crème d’amande, is a staple in French baking, renowned for its rich flavor and tender texture. It’s fundamentally a custard-like filling made with butter, eggs, and almonds. This specific variation simplifies the traditional recipe by using commercial almond paste instead of a blend of ground almonds (almond meal or flour) and sugar. Almond paste, a pre-made mixture of finely ground almonds and sugar, often with a hint of almond extract or rosewater, provides a consistent and intense almond flavor while also contributing to the cream’s structure and sweetness. This method eliminates the need to measure and combine separate almond meal and sugar, making the preparation process incredibly straightforward and beginner-friendly, all while delivering the authentic taste and luxurious mouthfeel characteristic of classic French almond cream.

Historically, crème d’amande has been a beloved component in European patisserie for centuries. Its versatility allowed bakers to create a wide array of sweet treats, from simple tarts to elaborate layered cakes. The use of almond paste, while a slight deviation from the most traditional methods, represents an evolution in baking, offering convenience without sacrificing quality. The paste itself acts as both the primary flavor agent and a structural component, ensuring a perfectly balanced and delightfully rich filling every time.

The Versatility of Almond Cream: When and Where to Use It

The beauty of almond cream lies in its incredible adaptability. You can effortlessly substitute this almond paste-based cream into any recipe calling for traditional almond cream or frangipane. The taste profile is remarkably similar, offering that signature delicate yet pronounced almond essence. When baked, both versions puff up beautifully, transforming into a light, fluffy, and utterly delicious almond “pillow” within your pastries. Its inherent richness pairs wonderfully with a variety of fruits, chocolates, and other complementary flavors.

Here are some popular and creative ways to incorporate this exquisite almond cream into your baking:

• Almond Croissants (Croissants aux Amandes): The quintessential use! Slather this cream onto day-old croissants, bake until golden, and dust with powdered sugar for a truly authentic French breakfast or brunch treat.
• Fruit Tarts: A perfect base for seasonal fruit tarts. Spread a layer into a pâte sucrée (sweet pastry) shell before adding fruits like berries, peaches, plums, or the aforementioned cherry almond tart. The almond cream bakes beautifully with the fruit, creating a harmonious blend of flavors and textures.
• Galette des Rois (King Cake): This cream is the heart of the traditional Epiphany cake, where it’s encased in puff pastry.
• Financiers: While not a primary filling, a small amount can enrich the batter of these delicate almond cakes.
• Pithiviers: Another classic puff pastry dessert where almond cream shines as the main filling.
• Cakes and Cupcakes: Use it as a layer in sponge cakes, or pipe it into cupcakes before baking for a delightful surprise center.
• Turnovers and Hand Pies: A sweet and satisfying filling for portable baked goods, often combined with fruit.

Its robust flavor holds up well to baking, becoming even more fragrant and nutty. This versatility makes it a must-have recipe for any aspiring home baker looking to add a touch of French sophistication to their repertoire.

Almond Paste vs. Marzipan: A Clear Distinction

When working with almond-based confections, it’s common to encounter both almond paste and marzipan. While they share similar core ingredients—almonds and sugar—they are distinct products with different applications due to their varying ratios, grinding techniques, and additional components. The short answer is: no, they are not the same!

Almond paste, which is crucial for this recipe, typically contains a balanced ratio of 50% almonds to 50% sugar. The almonds are ground to a coarser texture, giving the paste a slightly granular, more rustic feel. This coarser grind contributes to the distinct texture and rise of baked almond cream. It also generally has a purer almond flavor, often with no added extracts or flavorings, allowing the natural nuttiness to shine.

Marzipan, on the other hand, can have a significantly higher sugar content, sometimes as much as 75% sugar to 25% almonds, though ratios vary widely. The almonds in marzipan are ground much more finely, resulting in a very smooth, pliable, and almost clay-like consistency. Marzipan is frequently flavored with almond extract, rosewater, or even honey, giving it a sweeter, more aromatic, and sometimes floral profile. It’s primarily used for decorative purposes, modeling intricate shapes, or as a candy coating due to its smooth texture and ability to be sculpted.

A notable exception to the marzipan rule is Lübeck Marzipan from Germany, which is renowned for its superior quality and higher almond percentage, often closer to almond paste in its almond-to-sugar ratio. However, for most common store-bought marzipan, you’ll find it sweeter and smoother than almond paste.

Using marzipan in place of almond paste for this recipe would result in an overly sweet filling with a denser, less airy texture. The subtle crunch and distinct almond flavor that comes from almond paste would be lost. As a pastry chef, I understand the allure of almond extract and the richness of honey, but knowing when to use them is key. For this delicate almond cream, we aim to control the nuanced flavors, allowing the pure almond to take center stage without being overshadowed by excessive sweetness or extraneous extracts.

Essential Ingredients for Perfect Almond Cream

Creating an exceptional almond cream starts with understanding the role each ingredient plays. This recipe calls for a handful of high-quality components that, when combined correctly, yield a truly magnificent filling.

• Unsalted Butter: I always recommend using unsalted butter for baking. This allows you complete control over the salt content in your final product. Different brands of salted butter contain varying amounts of sodium, which can make it challenging to achieve a consistent flavor profile in your delicate pastries. Ensure your butter is at room temperature for optimal creaming with the almond paste.
• Almond Paste: This is the star of our recipe! It’s crucial to select good quality almond paste, not marzipan. As discussed, almond paste offers the perfect balance of almond flavor and sweetness, along with a slightly coarser texture that contributes to the cream’s characteristic “puff” when baked. Using marzipan will result in a much sweeter, denser cream with less of the desired texture.
• Eggs: Eggs are vital for both structure and texture. Similar to a classic crème caramel or crème anglaise, this almond cream is a type of custard. The eggs provide emulsification, help the cream rise beautifully in the oven, and set into that light, fluffy consistency we crave. The recipe specifies 1 ½ eggs, which might seem a bit particular. To achieve this, simply beat one large egg in a small bowl, then eyeball half of it (approximately 25-30 grams). The remainder can be saved for an egg wash for your pastry or enjoyed for breakfast.
• Cornstarch: Acting as a reliable thickener and stabilizer, cornstarch plays a key role in binding all the ingredients together. It ensures the almond cream holds its shape before baking and sets into a firm yet tender consistency once baked. It prevents weeping and contributes to the smooth texture.
• Rum: A tablespoon of rum (dark rum is preferred for its deeper notes) adds a wonderful layer of complexity to the almond cream. While the alcohol bakes out during the cooking process, the subtle, sophisticated flavor remains. It beautifully augments the natural almond notes, rounding out the overall taste profile without being overpowering. It’s a classic French touch that makes a noticeable difference.

Smart Substitutions & Creative Variations

While this recipe is crafted for optimal results with the listed ingredients, there are a few thoughtful substitutions you can make, along with some considerations for variations.

• Nut Variations: This specific recipe, relying on almond paste, is not easily adaptable for substituting different nuts (e.g., pistachio paste, hazelnut paste) as the composition of these pastes varies greatly. If you’re keen on exploring other nut creams, I recommend referring to my more traditional frangipane recipe, which uses almond meal. In that recipe, you can successfully substitute 75-100% of the almond meal with an equal weight of finely ground pistachios, hazelnuts, or pecans to create delightful variations.
• Egg-Free Option: You can technically omit the eggs from this recipe. However, it’s important to note that the resulting almond cream will not achieve the same light, fluffy, and risen texture. Eggs are crucial for the custard-like structure and leavening. Without them, the texture will be denser and more paste-like, though it will still be flavorful. This might be suitable for specific applications where a flatter, more compact filling is desired, or for dietary restrictions.
• Cornstarch Alternatives: If you don’t have cornstarch on hand, you can substitute the same amount of all-purpose flour. Alternatively, pastry cream powder (crème pâtissière powder) can also be used as it contains similar starches and thickeners, often providing an even smoother texture.
• Alcohol-Free: The rum adds a wonderful depth of flavor, but you can absolutely omit it for an alcohol-free version. The almond cream will still be lovely and delicious. Do not attempt to substitute rum with any other liquid, as this will alter the consistency and potentially dilute the flavor profile.
• Other Alcohols: Feel free to experiment with other hard alcohols to impart different flavor notes. Brandy is a classic pairing with almonds and adds a warm, fruity complexity. Whiskey, particularly a good bourbon or Scotch, can introduce intriguing caramel and smoky undertones that complement the nutty almond. Amaretto, an almond liqueur, would also work beautifully, intensifying the almond flavor further.

Pastry Chef’s Secret for Success

The crucial final step for any almond cream is proper baking. Do not rush this process! Your Almond Cream with Almond Paste must be baked until it is visibly set to the touch. This means when you gently press the surface of the baked cream, it should offer a slight, resilient resistance, much like perfectly set gelatin or a firm custard. It shouldn’t jiggle excessively or feel liquid underneath. The surface should also achieve a beautiful golden-brown color, indicating the sugars have caramelized and the almond flavor has deepened. An underbaked almond cream will be runny and lack the desired fluffy texture, while an overbaked one might become dry or rubbery. Achieving this perfect “set” ensures a delightful texture and maximum flavor, truly transforming your pastry from good to extraordinary.

Almond Cream with Almond Paste

by

Chef Lindsey

Almond cream with Almond Paste is an easy and classic French pastry filling recipe. This variation is made with almond paste in place of the sugar and almond meal.

Prep:

10
mins

Total:

10
mins

Servings:

6
people

Equipment

• KitchenAid Stand Mixer with 6-Quart Bowl
• Kitchen Torch with Butane

Ingredients

• ½ cup Butter
• 1 cup, packed Almond Paste
• 1 ½ Eggs
• 5 teaspoons Cornstarch
• 1 tablespoon Dark Rum

Instructions

• In the bowl of a stand mixer fitted with the paddle attachment, or with a hand mixer, cream the butter until soft and smooth. Add the almond paste and beat slowly at first, then once fewer lumps remain, beat on high until it looks smooth and like creamed butter and sugar.
• Slowly add the eggs in several additions, beating well after each.
• Add the cornstarch, mixing well.
• Add the rum and mix to combine.

Video

Notes

Use immediately or keep refrigerated. This can be made up to 7 days in advance. Must be baked!

Nutrition

Calories: 335kcal |
Carbohydrates: 19g |
Protein: 5g |
Fat: 27g |
Saturated Fat: 11g |
Polyunsaturated Fat: 3g |
Monounsaturated Fat: 11g |
Trans Fat: 1g |
Cholesterol: 82mg |
Sodium: 141mg |
Potassium: 139mg |
Fiber: 2g |
Sugar: 14g |
Vitamin A: 532IU |
Vitamin C: 0.04mg |
Calcium: 76mg |
Iron: 1mg

Course:
Dessert

Cuisine:
French

Calories:
335

Storage and Make-Ahead Tips

One of the many conveniences of this Almond Cream with Almond Paste is its flexibility for preparation and storage. You can easily make this cream in advance, saving valuable time when preparing for a special occasion or simply to have a delicious filling ready to go for impromptu baking. Once prepared, the almond cream should be covered tightly with plastic wrap, ensuring the wrap touches the surface of the cream to prevent a skin from forming, and then refrigerated. It will keep beautifully in the refrigerator for up to 7 days. This makes it an ideal component for meal prepping or for those who enjoy having fresh ingredients on hand for spontaneous baking. When you’re ready to use it, simply bring it back to a workable consistency by gently stirring it, or if it’s too firm, let it sit at room temperature for a few minutes before spreading. Remember, while the cream can be prepared ahead, it absolutely must be baked before consumption to achieve its proper texture and flavor profile.

Frequently Asked Questions (FAQs)

Can I freeze almond cream?

While it’s best used fresh or refrigerated, you can freeze unbaked almond cream. Place it in an airtight container, again with plastic wrap pressed directly onto the surface, and freeze for up to 1 month. Thaw overnight in the refrigerator before using. Note that the texture might be slightly less smooth after freezing, but it will still bake up wonderfully.

What if my almond cream is too stiff?

If your almond cream feels too stiff to spread easily, particularly if it’s been refrigerated, you can gently soften it. Transfer it to a stand mixer with the paddle attachment and beat it on low speed for a minute or two. You can also add a tiny splash of rum (if not alcohol-free) or even a few drops of milk or cream, a teaspoon at a time, until it reaches the desired consistency. Be careful not to add too much liquid, as this can make it runny.

Can I add flavorings other than rum?

Absolutely! While rum is classic, feel free to get creative. A few drops of vanilla extract, a hint of orange zest, or even a touch of rosewater can add a unique dimension to your almond cream. Just be mindful not to overpower the delicate almond flavor.

Is this recipe suitable for dietary restrictions?

This recipe contains dairy (butter) and eggs. For an egg-free version, as mentioned in the substitutions, the texture will change. For a dairy-free version, you might experiment with high-quality plant-based butter alternatives, but this would significantly alter the cream’s characteristics and has not been tested.

Mastering this simple recipe for Almond Cream with Almond Paste opens up a world of French baking possibilities. From classic croissants to innovative tarts, its rich flavor and delightful texture are sure to impress. Don’t hesitate to experiment and make this versatile pastry filling a staple in your kitchen!