Crème d’Amandes II

• 250 grams (8¾ ounces) unsalted butter, at room temperature
• 500 grams (1

Prepare your mise en place.

Combine the butter and almond paste in the bowl of a standing electric mixer fitted with the paddle attachment. Beat on medium speed for about 5 minutes, or until very light and fluffy. This step is extremely important to a successful cream.

Adding one at a time, beat in the eggs, thoroughly incorporating each one before adding the next.