Crème d’Amandes II

Almond Cream II

Preparation info
  • Makes about

    900 grams

    • Difficulty


    • Ready in

      20 min

Appears in
The Fundamental Techniques of Classic Pastry Arts

By French Culinary Institute

Published 2021

  • About


  • 250 grams ( 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.