almond cream

almond cream ( frangipane)

Almond cream is a cooking preparation, mainly used as a pie shell in fruit desserts or pithiviers. It is also taken into account in the preparation of the frangipane cream; a mixture of almond cream and pastry cream that will serve to garnish your cakes!

INGREDIENTS

100 g of almond powder

100 g caster sugar

2 whole eggs

100 g softened sweet butter

2 cl of liquid vanilla

2 cl amber rum

PREPARATION

Whip the soft butter softened in a bowl to make it soft and creamy.
Add the powdered sugar and mix well.
Stir in the eggs one by one while whisking vigorously until the mixture whitens.
Then add the almond powder, the liquid vanilla and the amber rum. Mix well with a wooden spatula until you obtain a smooth and homogeneous cream.
Place the almond cream in the fridge until tasting.
Use this almond cream to make a fruit pie for example. Spread it on the bottom of dark dough in the mold before placing the fruits of your choice on the top.
This almond cream can be kept for up to 3 days in the refrigerator.

TIPS

There are three precautions: 1- the ingredients must be at the same temperature. 2- this cream is only consumed cooked. 3- this cream must be used within 24 hours (keep cool if not used immediately).

Either you use your almond cream immediately to make your cake or you film it and place it in the refrigerator. Cold storage: 48h.

Do not whip the cream too much to avoid adding air to it, it will swell when cooked. It is best to let it sit for 30 minutes or 1 hour in the refrigerator before using.

 

see as well:

pastries   

       

moroccan cooking    

      

couscous     

      

tajine

to know more about the almond cream please visit:

frangipane