Join 11,000+ other food lovers enjoying weekly recipes.

French Almond Cream Filling and Why You Should Know How to Make It

Quick & Easy French Almond Cream – just add ingredients to the bowl & whisk. Great for filling Pastries, Tarts, Croissants & Toast.

French almond cream filling in a bowl with a spoon.
Quick & Easy French Almond Cream Filling, also known as Creme D’amandes or Frangipane is made with almonds as it’s base & there plenty of reasons why you should know how to make it. They can be utilized in so many recipes and eaten so many ways, that it’s pretty important to know such basics.

What is French Almond Cream Filling made with?

It is made with almonds, eggs, sugar and sometimes flour. In France and many French-style bakeries or boulangeries around the world, you will see it as a great addition to a large variety of pastries.

What can you use Almond Cream Filling for?

  • This filling can be used to fill tarts (check out this Pineapple & Almond Cream Tart, or this Pear & Almond Cream Tart )
  • Filling leftover stale croissants, then baking them for a decadent breakfast.
  • To make Stuffed Toast – Put this almond cream between two slices of bread, before dipping it into some beaten egg and cooking it in a skillet with butter. Sprinkle the toast with powdered sugar or drown it syrup and breakfast fit for a king is served. Best breakfast ever!
  • Almond Cream also pairs well with fruits, making this a perfect companion to whatever berry or fruit is in season… or not. I use it together with berries I have in the freezer for a fresh pop of summer in winter or late fall when berries are no longer in season.

The reasons:

So the first reason why you should know how to make French Almond Cream? Because it’s just one single recipe but has numerous uses.

Should we talk about how it’s made with nuts and nuts are good for you? With all of its vitamin E, calcium, protein (did you know that of all the tree nuts, almonds are highest in protein) and fiber, you just might feel better about that stuffed croissant that you ate for breakfast. Fine, maybe all the butter overrides the benefit factor, but still – it’s got nuts!

One more reason. Actually, instead of having to tell you about it,  just scroll down and look at the steps involved in making it. Don’t worry, I’ll wait right here.….Did you see it? It’s got a whole 2 steps. Add to the bowl and whisk until fluffy. That. Is. It. On the list of easiest dessert fillings, it ranks pretty high up there. This recipe is eaaasy-peaaasy. Now go ahead and stock up on almonds or almond flour.

Once you try it, you will want to fill everything with it! I’ll go back and reveal the mystery dessert that I posted on Instagram. Enjoy!

French Almond Cream Filling

Ingredients for French Almond Cream Filing:

  • unsalted butter, room temperature
  • granulated sugar
  • eggs, room temperature,
  • almond flour (or finely ground almonds if you don’t have flour)
  • all-purpose flour
  • vanilla extract
  • almond extract (optional)

How to make French Almond Cream Filling:

Add all ingredients to a bowl of a mixer.
How to make this rich French almond cream filing with a blender.

Beat on medium and then high speed until fluffy and thoroughly combined.

Creamy French almond cream in a Kitchen aid mixer.

To fill small pastries or tarts, transfer cream to a ziplock bag, close it, snip the tip off and fill.

French almond cream in a Ziploc bag in a cup, next to the mixing bowl.

Notes:
To use as a tart filling:

blind bake the tart. Allow it to cool. Fill with this filling and bake for 30 minutes to 1 hour until the filling has puffed all the way in the center. To make a berry tart, sprinkle with berries after filling the tart with Almond Cream, before sending it to the oven.

To use as French Toast Stuffing:

Sandwich a heaping tablespoon of filling between 2 slices of bread. Soak the sandwich in an egg & sugar mixture. Cook on both sides over medium heat in a buttered skillet, until golden crust forms.

Tips:


*Use different nuts instead of almonds, for different flavored fillings. Just replace the full amount of almond flour with whatever the type of nut flour you want to use.
**If you do not have almond flour, process the nuts with sugar in a blender until fine. Do not over process or you will get almond butter

Here are some recipes with this Almond Cream:

French Almond Cream Filling and Why You Should Know How to Make It

5 from 2 votes

Quick & Easy French Almond Cream - just add ingredients to the bowl & Whisk. Great for filling Pastries, Tarts, Croissants & Toast and other desserts

Author: Marina | Let the Baking Begin
Course: Dessert
Cuisine: French
Keyword: almond cream, almond cream filling
Calories: 248 kcal
Prep Time: 5 minutes
Servings: 8 servings

Ingredients

Instructions

  1. Add all ingredients to a bowl of a mixer.
  2. Beat on medium and then high speed until fluffy and thoroughly combined, about 5 minutes.

Recipe Notes

To fill small pastries or tarts: transfer cream to a ziplock bag, close it, snip the tip off and fill.

To use as a tart filling: blind bake the tart. Allow it to cool. Fill with this filling and bake for 30 minutes to 1 hour until the filling has puffed all the way in the center. To make a berry tart, sprinkle with berries after filling the tart with Almond Cream, before sending it to the oven.

To use as French Toast Stuffing: sandwich a heaping tablespoon of filling between 2 slices of bread. Soak the sandwich in an egg & sugar mixture. Cook on both sides over medium heat in a buttered skillet, until golden crust forms.

Tips: *Use different nuts instead of almonds, for different flavored fillings. Just replace the full amount of almond flour with whatever the type of nut flour you want to use. **If you do not have almond flour, process the nuts with sugar in a blender until fine. Do not over process or you will get almond butter.

Nutrition Facts
French Almond Cream Filling and Why You Should Know How to Make It
Amount Per Serving
Calories 248 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 8g50%
Cholesterol 74mg25%
Sodium 17mg1%
Potassium 15mg0%
Carbohydrates 16g5%
Fiber 1g4%
Sugar 13g14%
Protein 3g6%
Vitamin A 450IU9%
Calcium 32mg3%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.

Bon Appetit & Happy Pinning

Thank you for following me on Instagram, Facebook & Pinterest!

Hashtag your photos #LetTheBakingBeginBlog so I can see your creations and for a chance to be featured!

 

Marina | Let the Baking Begin

Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...

Join 11,000+ other food lovers enjoying weekly recipes.

Comments

Leave a comment

Please give this recipe a STAR RATING




This site uses Akismet to reduce spam. Learn how your comment data is processed.

  • Sandra

    Hi, Just wondering if I can use this Almond cream for a crepe cake or would it be to runny?
    Thank you

    · Reply
    • Almond cream has raw eggs, so it is for use in things that will be cooked later. So, it wouldn’t work for a crepe cake.

      · Reply
      • Aurie

        Thanks for sharing this special recipe. I’m crazy to try it this Christmas season.

        · Reply
  • Patsy Owen

    How many cups does 125 g of butter convert to?

    · Reply
  • Ruth duran

    I want to know do u need to cook the almond cream filling when pairing it with fruit? And if so how do u do that

    · Reply
    • Yes you do. In the post I have links to a couple of recipes for fruit tarts paired with this almond cream as the filling.

      · Reply
  • Robyn Westerman

    Can you use almond cream in between layers of sponge cake instead of whipped cream if you are making a layered cake or does it need to be cooked in the oven because of the eggs?

    · Reply
  • Kris

    I would love to make these as a tart. After I blind bake the tart , what temp you vase the filled tarts at? There is no mention of temperature in the recipe.

    · Reply
  • Pam

    Hi Marina,
    The recipe calls for ground almonds and all purpose flour. Is that the same as using almond flour that you mention in the tips section?
    Thank you!
    Pam

    · Reply
  • Maureen

    Thanks for sharing your recipes. For those of us outside of the US, could you also give quantities in weight (i.e. grams) please. We have no idea what measure a cup is.

    · Reply
  • Julie

    I would like to make it as a butter to serve on toast. Is there a way to adapt the recipe so that the egg is cooked?

    · Reply
  • Valentina

    Is this the same thing as almond paste?

    · Reply
  • Meg

    Does it keep at all in the fridge or must it be used right away?

    · Reply
    • It keeps in the fridge for up to 2 days just fine. I haven’t tried leaving it longer so can not vouch for longer…

      · Reply
  • On your recipe, it calls for 3/4 cup ground almonds and 2 tbsps all-purpose flour. What if I have almond flour, how does this fit in your recipe. Thanks.

    · Reply
    • Use the almond flour/meal in place of the 3/4 cup ground almonds, this will actually make for creamier almond cream 🙂

      · Reply
  • Joanne

    Can this be used to fill croissants, or is it too runny?

    · Reply
    • Hmm.. I am not sure, I have not used in croissants. I know they use this filling for twice baked croissants (a baked croissant is cut lengthwise, filled with almond cream, then baked again until) but not sure about using it as the filling for the dough before it’s baked…

      · Reply
  • I’m grateful for this post. I love almond and you have inspired me in so many ways to use this. Wonderful post, thank you! (New follower, too.)

    · Reply
  • gigi

    it looks delicious

    · Reply
  • I never even considered all the other uses for this. Thank you so much for sharing! 🙂

    · Reply

As seen in