Almond Creme

This almond cream filling is a delicious and versatile quick almond filling for tarts, pastries, galette, croissants and more..

Lucy is baking a galette tonight so I needed to give her a recipe quickly! It is not just super quick and easy to make, it’s one of the first dishes I learnt to make at Claridges.

A French pastry recipe that is extremely versatile. It is made out of just 4 ingredients and can be made with a mixer or by hand. When baked, the cream will puff and become super light and golden - a little like a sponge but not quite, however a couple of tweaks and it can be used in upside down cakes too.

This recipe will show you how to make the most basic - and easiest! - French almond cream; what we call a "Crème d'Amande".

You can also flavour the cream with some lemon or orange zest.

3 eggs, beaten 100g-125g Butter 100g-125g Sugar Ground Almonds Vanilla Seeds

Before starting, make sure to take the butter (and eggs if you keep them refrigerated) out of the fridge at least an hour before starting the recipe. 

This is to ensure the butter has time to get very soft and the eggs come back to room temperature.

Beat the eggs. 

Put the butter and sugar in the bowl of your mixer and beat for 3 to 5 minutes on medium speed to cream them together. The mix should be light, pale and fluffy.

Add the beaten eggs, roughly one at a time, mixing them in very slowly one after the other.

Lastly, add the ground Almond and vanilla seeds, and mix on low speed until fully incorporated.

You can use straight away - tonight my girlfriend is making a rhubarb galette which has inspired me to write this recipe.

ingredients

• Eggs

• Butter

• Sugar

• Almond

• Vanilla Seeds