Quick & Easy French Almond Cream - just add ingredients to the bowl & Whisk. Great for filling Pastries, Tarts, Croissants & Toast and other desserts
Beat on medium and then high speed until fluffy and thoroughly combined, about 5 minutes.
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.