- Butter - Sugar - Eggs - Almond meal - Vanilla extract (optional)
Whip the softened butter with the sugar until creamy and smooth.
Add the eggs, vanilla extract and almond powder and whisk vigorously until smooth.
Store in the fridge until you're ready to assemble your tart or dessert, and give it a whirl if it's been in the fridge for a long time to give it an airy texture.
– Tarts and Tartlets: Fill tart shell or tartlet shells with almond cream and top with fresh fruit, such as sliced pears, apples, or berries, before baking. A classic example is the French Pear and Almond Tart. – Croissants and Danish Pastries: Use almond cream as a filling for almond croissants and Danish pastries. It adds a rich, nutty flavor that pairs well with other fillings like chocolate or fruit jams. – Puff Pastry Twists: Spread a thin layer of almond cream over a sheet of puff pastry, fold it, cut into strips, and twist them before baking. You can sprinkle them with sliced almonds for extra crunch. – Galette des Rois (King Cake): This traditional French cake, typically served on Epiphany, is made by filling two layers of puff pastry with almond cream. A small trinket or bean is often hidden inside.