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William Curley, Suzue Curley

Crème d’Amande

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Preparation info
  • Makes

    1 kg

    • Difficulty

      Easy

Appears in
Patisserie: A Masterclass in Classic and Contemporary Patisserie
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

Method

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

  • Gradually beat in the eggs and

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