Crème d’Amande

Name: Crème d’Amande
Yield: Makes 1 kg (2¼ lb)
Cuisine: French
Ingredients: 250 g (9 oz/generous 1 cup) unsalted butter softened; 250 g (9 oz/1¼ cups) caster (superfine) sugar; 250 g (9 oz) whole eggs (about 5 eggs) beaten; 250 g (9 oz) whole eggs (about 5 eggs) beaten; 50 g (1¾ oz/⅓ cup) plain (all-purpose) flour sifted; 250 g (9 oz/generous 2 cups) ground almonds

Preparation info

Makes
1 kg

Difficulty
Easy

Appears in

Patisserie

By William Curley and Suzue Curley

Published 2014

About

Almond cream was created in the early 1500s by a French pâtissier called Provenchère. The family patented the cream until the reign of Louis Philippe in 1830.

Ingredients

250 g (9 oz/generous 1 cup) unsalted butter softened
250

Europe
France
Mediterranean
Pie
Vegetarian

Method

Put the butter and caster (superfine) sugar in a mixing bowl and beat until smooth. (1-2)
Gradually beat in the eggs and