Mastering Almond Cream with Almond Paste: Your Guide to Exquisite French Pastries

Step into the delightful world of French patisserie with a staple that elevates countless desserts: almond cream, or crème d’amande. This incredibly versatile and utterly delicious filling is a cornerstone of classic baking, known for its rich, nutty flavor and wonderfully tender texture. While traditional frangipane often calls for a blend of almond meal and sugar, this particular recipe offers a brilliant shortcut by leveraging the convenience and concentrated flavor of almond paste. It’s an effortless approach to achieving professional-quality results, simplifying your baking process without compromising on the authentic, luxurious taste you crave. Whether you’re a seasoned baker or just starting your culinary journey, this almond cream variation is a must-have in your repertoire.

This luscious almond cream is the secret ingredient behind many beloved French pastries. Imagine the flaky layers of an almond croissant, generously filled with this sweet, aromatic cream, or the delicate base of a fruit tart, providing a rich, moist counterpoint to vibrant berries. It’s also the heart of a perfect cherry almond tart, a delightful addition to homemade puff pastry creations, and a key component in sophisticated desserts like galettes des rois or pithiviers. Its ability to puff beautifully and set into a tender, cake-like consistency in the oven makes it incredibly versatile. If I had to choose a favorite pastry filling, this would undoubtedly be it – though I wouldn’t want to play favorites with the others!

You might be familiar with my other popular recipe for frangipane, which could be considered this recipe’s “Big Sister,” boasting over 18,000 views on YouTube! So, why another almond cream recipe? The distinction is simple yet significant: this recipe ingeniously uses almond paste in place of the separate sugar and almond meal components found in the other. Both methods yield equally delicious results and create that beloved almond pillow texture in your pastries. Think of this version not as a replacement, but as another valuable tool in your pastry toolbox. It offers a slightly different preparation method, often quicker, for those times when convenience is key or when you have almond paste on hand.

What is Almond Cream with Almond Paste?

Almond cream, or crème d’amande, is a classic French pastry filling characterized by its rich, sweet, and nutty flavor. Traditionally, it’s made from butter, sugar, eggs, and finely ground almonds (almond meal). This particular variation simplifies the process by using almond paste as its core, combining the sugar and ground almonds into one convenient ingredient. The result is a smooth, pipeable cream that, when baked, transforms into a light, tender, and intensely flavorful almond layer within your pastries. Before baking, it has a thick, custardy consistency, and once baked, it becomes moist, slightly cake-like, and wonderfully aromatic. It’s a foundational pastry element that lends a touch of elegance and profound almond essence to any dessert it graces.

When Should I Use Almond Cream with Almond Paste?

You can confidently use this almond cream with almond paste whenever a recipe calls for traditional almond cream or frangipane made with almond flour. The beauty of this recipe lies in its fluid interchangeability with its almond meal counterpart. The taste profile is virtually identical, delivering that signature sweet almond flavor, and both versions bake beautifully into what we fondly call a “delicious almond pillow” within your pastries. This cream is perfect for filling classic almond croissants, providing a rich layer for fruit tarts, enhancing Danish pastries, or creating the decadent center of a Pithivier. Its robust structure means it holds its shape well during baking, creating a satisfying texture, and its flavor intensifies with the heat, permeating the surrounding pastry. It’s an ideal choice for any recipe where you desire a moist, flavorful, and slightly cake-like almond filling.

Is Almond Paste the Same as Marzipan?

The short answer is no, they are not the same, although they are closely related! Both almond paste and marzipan are confectionery products made primarily from almonds and sugar. However, their distinct differences lie in their ratios of ingredients, the fineness of their grind, and their typical applications. Almond paste generally contains a higher percentage of almonds, usually around 50% almonds and 50% sugar. Marzipan, on the other hand, often has a much higher sugar content, sometimes up to 75% sugar, making it considerably sweeter. This sweetness is usually balanced by the addition of almond extract in marzipan, which isn’t always present in almond paste.

Beyond the ingredient ratios, almond paste is typically less finely ground than marzipan, giving it a slightly coarser texture. Marzipan is often ground to a very smooth, pliable consistency, ideal for sculpting and molding into decorative shapes for cakes and candies. Some marzipan recipes might also include other additives like honey or glucose syrup for added pliability and shelf life. A notable exception to the general rule is Lübeck Marzipan, which is highly regarded for its exceptional quality and significantly higher almond percentage.

When making almond cream, the choice between almond paste and marzipan is crucial. Using almond paste provides a balanced sweetness and a more pronounced, natural almond flavor that integrates perfectly into the cream. Marzipan, with its higher sugar content and often added extracts, could result in an overly sweet and potentially less texturally interesting almond cream, masking the delicate nuances we aim for in classic French patisserie. As any pastry chef knows, controlling the subtle yet significant ingredients like extracts, salt, and leavening is paramount to achieving the perfect balance in your baked goods.

Key Ingredients for the Perfect Almond Cream

• Butter: For consistent and predictable results in baking, I always recommend using unsalted butter. This allows you complete control over the salt content in your recipe, as different brands of salted butter vary significantly. Ensure your butter is at room temperature – softened but not melted – for proper creaming with the almond paste, which is crucial for achieving a smooth, homogeneous texture.
• Almond Paste: This is the star of our show! It’s vital to use actual almond paste, not marzipan. Almond paste offers a balanced sweetness and a slightly coarser texture compared to marzipan, contributing to a rich, authentic almond flavor without making the cream overly sweet or too fine. It also simplifies the process by eliminating the need to add separate sugar and almond meal.
• Eggs: Eggs are an indispensable component, acting as both a binder and a leavening agent. Much like in crème caramel or custards, the eggs are essential for the almond cream to rise beautifully in the oven, giving it that desired light and fluffy texture once baked. This recipe calls for 1 ½ eggs, which can admittedly be a bit inconvenient. To achieve this, simply whisk one large egg in a small bowl, then estimate half of it (approximately 25 grams if measuring by weight, which is always more precise in baking). Use the remainder for an egg wash on your pastry crust or save it for your next breakfast scramble.
• Cornstarch: This ingredient functions as a thickening agent, working alongside the eggs to help bind all the ingredients together. When baked, it contributes to a more stable and cohesive texture for the almond cream, preventing it from becoming too runny. Additionally, cornstarch acts as a stabilizer before baking, helping the cream maintain its structure.
• Rum: A touch of dark rum adds an exquisite depth of flavor, enhancing and rounding out the natural almond notes without being overtly boozy. While the alcohol evaporates during the baking process, its subtle flavor contribution remains, creating a more complex and sophisticated pastry filling. It’s a classic French touch that makes a noticeable difference.

Thoughtful Substitutions and Variations

• Different Nut Variations: While this recipe is specifically formulated for almond paste and doesn’t easily accommodate other nuts, you can achieve various nut creams by adapting my other frangipane recipe. In that recipe, you can substitute 75-100% of the almond meal with finely ground pistachios, hazelnuts, or walnuts to create a unique and equally delightful nut filling.
• Egg Free: You can technically omit the eggs from this recipe, but be aware that the final texture will be noticeably different. Without eggs, the almond cream will be denser and will not achieve the same light and fluffy rise. While it will still be tasty, the characteristic tender, cake-like consistency will be compromised. If a completely egg-free version is essential, consider adding a small amount of an alternative binder, though it will still alter the texture significantly.
• Cornstarch: If cornstarch is unavailable, you can substitute it with an equal amount of all-purpose flour or specialized pastry cream powder. Both will act as thickeners, though flour might result in a slightly less smooth texture.
• Alcohol Free: For an alcohol-free version, simply omit the rum entirely. The almond cream will still be wonderfully flavorful and lovely! Do not attempt to substitute it with any other liquid, as this could disrupt the delicate balance of the recipe’s consistency. If you wish to add a different aromatic note, a tiny splash (¼ to ½ teaspoon) of good quality vanilla extract or additional almond extract can be used.
• Other Alcohols: Feel free to experiment with other hard alcohols to subtly change the flavor profile. Brandy, with its fruity and oak notes, or whiskey, offering a deeper, warmer tone, are both excellent choices that complement almond beautifully and bake out elegantly.

Pastry Chef Tips for Success

Achieving the perfect almond cream requires a few key techniques. First, ensure your butter is genuinely at room temperature – soft enough to indent with your finger, but not greasy or melted. This allows it to cream properly with the almond paste, creating a smooth, aerated base. When adding the eggs, incorporate them gradually, beating well after each addition. This prevents the mixture from curdling and ensures a stable emulsion. Don’t forget the most important step: baking your Almond Cream with Almond Paste until it is perfectly set! You’ll know it’s ready when, lightly touched, it offers a slight resistance, much like firm gelatin or a set custard. It should also be beautifully golden brown on top and visibly puffed. This indicates the eggs have set, and the flavors have melded into that irresistible, tender “almond pillow” we adore. Proper baking ensures both delicious flavor and ideal texture.

5 from 6 ratings

Almond Cream with Almond Paste

by

Chef Lindsey

Almond cream with almond paste is an easy and classic French pastry filling. This variation uses almond paste, streamlining the process while delivering rich, authentic flavor.

Prep:

10 minutes
mins

Total:

10 minutes
mins

Servings:

6
people

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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 to break it up, then once fewer lumps remain, beat on high until the mixture is smooth and resembles creamed butter and sugar.
• Gradually add the eggs in several additions, ensuring to beat thoroughly after each incorporation to maintain a smooth emulsion.
• Add the cornstarch, mixing well until fully combined and no lumps remain.
• Finally, add the rum and mix until just combined, ensuring the mixture remains smooth and creamy.

Video

Notes

Use immediately or keep refrigerated in an airtight container for up to 7 days.

Important: This almond cream MUST be baked before consumption!

Nutrition

Calories:
335
kcal

|

Carbohydrates:
19
g

|

Protein:
5
g

|

Fat:
27
g

|

Saturated Fat:
11
g

|

Polyunsaturated Fat:
3
g

|

Monounsaturated Fat:
11
g

|

Trans Fat:
1
g

|

Cholesterol:
82
mg

|

Sodium:
141
mg

|

Potassium:
139
mg

|

Fiber:
2
g

|

Sugar:
14
g

|

Vitamin A:
532
IU

|

Vitamin C:
0.04
mg

|

Calcium:
76
mg

|

Iron:
1
mg

Course:
Dessert

Cuisine:
French

Calories:
335

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Embark on your journey to creating truly exquisite French pastries with this almond cream recipe. Its simplicity, combined with the rich, authentic flavor delivered by almond paste, makes it an indispensable addition to any baker’s repertoire. From the delicate layers of a croissant to the rustic charm of a galette, this versatile filling promises a tender, aromatic, and utterly delightful experience. Don’t hesitate to experiment with the subtle variations suggested, and remember the key to success lies in patience and attention to detail. Share your creations and enjoy the magic of homemade French patisserie!