Almond Cream Filling (French Crème d’Amande)

Almond cream filling is a classic French pastry filling made with butter, sugar, eggs, and ground almonds, ready in 10 minutes and perfect for tarts, croissants, and pastries.

What is almond cream (crème d’amande)

Almond cream filling, also known as crème d’amande in French pastry, is a classic almond-based filling made with butter, sugar, eggs, and ground almonds.

As a French baker, this is the traditional almond cream I use in everyday French baking for almond tarts, fruit tarts, and viennoiseries.

It has a smooth texture, a rich almond flavor, and is designed to be baked.

Why this recipe works

• Authentic French base Classic crème d’amande made the traditional way
• Quick and simple Only 4 main ingredients, no special equipment
• Very versatile Perfect for tarts, croissants, cakes, and fillings

Almond cream vs frangipane (what’s the difference?)

Almond cream filling (crème d’amande) is made with butter, sugar, eggs, and ground almonds. It is rich, dense, and always baked.

Frangipane is a different preparation. It combines almond cream with pastry cream, which gives a lighter, softer texture.

In this recipe, you’re making pure almond cream filling, not frangipane. This is the version traditionally used on its own in many French pastry recipes.

Ingredients You Need

• Butter – Unsalted, very soft for a smooth, creamy texture
• Almonds – Finely ground almonds (almond meal), not almond flour
• Sugar – Granulated sugar works best for classic almond cream
• Eggs – Large eggs, at room temperature
• Vanilla or almond extract – Optional, for extra flavor
• Salt – Just a pinch to balance the sweetness

Tips for success

• Chill 20–30 minutes before using for easier spreading and piping
• Use a scale, not cups for the best texture and consistent results
• Butter must be very soft, not melted, to avoid a greasy cream
• Use almond meal, not almond flour for a richer, traditional flavor
• Mix just until smooth — overmixing makes the cream dense

How to make almond cream filling

Cream the softened butter with the sugar in a large bowl using an electric mixer on medium speed until smooth and creamy.

Add the eggs and vanilla or almond extract, then mix again just until incorporated.

Fold in the almond meal and a pinch of salt, mixing briefly until you get a smooth, airy almond cream.

Use immediately as a tart or croissant filling, or cover and chill until ready to bake.

How to bake almond cream filling

Almond cream filling is always baked, never used raw. The baking time depends on the pastry, but the almond cream should be set and lightly golden.

Spread an even layer in tart shells, puff pastry, or croissants, then bake until the filling is puffed, lightly golden, and set in the center.

For best results, bake at 350°F / 180°C until the pastry is fully cooked and the almond cream looks softly domed and fragrant.

This almond cream filling is the base of many classic French desserts, including my frangipane tart.

How to use almond cream filling

• Spread a thin layer of almond cream inside tart shells before baking, alone or topped with fresh fruit like pears or apples.
• Pipe it into croissants or puff pastry before baking for classic almond croissants and pastries.
• Layer it between puff pastry sheets for traditional French desserts like galette-style cakes.
• Spoon a small amount into brioche or sweet rolls before baking for a soft almond center.
• Bake the filling fully, as almond cream is meant to be cooked and sets into a rich, tender texture.

Storage

• Store almond cream filling raw in an airtight container in the refrigerator for up to 2 days.
• Once baked, keep pastries filled with almond cream in the fridge and consume within 2–3 days.
• Freezing is possible before baking, but the texture is best when used fresh.

Recipe variations

• Fruit pairing: layer with pears, apples, apricots, or berries before baking
• Chocolate almond cream: add a small amount of unsweetened cocoa powder
• Hazelnut version: replace almond meal with ground hazelnuts
• Almond extract: swap vanilla for almond extract for a stronger aroma

Recipe Questions

Can I use almond cream without baking it?

No. Almond cream contains raw eggs and must always be baked.

Is almond cream the same as frangipane?

No. Almond cream uses only almonds, butter, sugar, and eggs. Frangipane also includes pastry cream.

Why is my almond cream runny after baking?

It was underbaked or spread too thick. Bake longer until the center is fully set.

Can I make it ahead of time?

Yes. Prepare it up to 2 days ahead and keep refrigerated until ready to use.

More French pastry fillings

• French pastry cream
• Diplomat cream
• French buttercream
• Mousseline cream
• Frangipane cream

I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!

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