Tuesday, February 5, 2013

almond cream | pastry basics

Almond cream, frangipane, and crème d'amande are often used interchangeably but technically, almond cream and frangipane are not the same thing. Crème d'amande is French for almond cream but frangipane is almond cream mixed with pastry cream. The Tartine book offers two recipes for frangipane. The first is a traditional frangipane that is almond cream plus pastry cream, the second variation looks a lot like a traditional almond cream with equal parts butter, sugar, and almonds. I followed the Bouchon recipe but most recipes end up looking pretty similar. I got rid of the tiny amount of flour and added a splash of amaretto (we use Lazzaroni).

Almond Cream

100 grams almond meal, or almond flour
100 grams powdered sugar
100 grams unsalted butter at room temperature
1 large egg, approximately 60 grams
1 tablespoon amaretto (I'll try to weigh this next time I make it)

Beat butter until fluffy, add powdered sugar and mix. Add almonds, egg, and amaretto and beat until smooth and creamy.

Cream can be refrigerated for up to 4 days or frozen. Bring back to room temperature and beat until the cream can be spread easily. It can be used as a tart or croissant filling, or smeared on brioche for bostock.

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