Quick & Easy French Almond Cream - just add ingredients to the bowl & whisk. Great for filling pastries, tarts, croissants & toast, and cakes.
Add all ingredients to the bowl of a mixer and beat or whip on medium speed to bring everything together and then high speed until fluffy and thoroughly combined (~ 5 minutes).
Add 1/2 cup butter and 1/2 cup sugar to a bowl of a mixer and whip on high for about 4 minutes or until the butter is lighter in color and very fluffy.
Add ¾ cup of almond flour and beat for another 20-30 seconds to incorporate.
Now add 2 eggs, one at a time, beating or whipping well after each addition.
Add 1 tsp of vanilla extract and 1 TBSP of almond extract (or any other one optional add-ins) and mix to incorporate.
The almond cream filling can be refrigerated in a closed container for up to 3 days, or frozen in a closed container for up to a month.
Tips: *Use different nuts instead of almonds, for different flavored fillings. Just replace the full amount of almond flour with whatever 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.
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