Almond Cream

Crème d’amande

Preparation info

    • Difficulty

      Easy

Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Standard quantity

Ingredients U.S. Metric
Butter

Method

Procedure

  1. Cream together the butter, sugar, and zest until pale and light.
  2. Add the eggs, egg yolks, and vanilla a little at a time, beating well after each addition.
  3. Stir in the powdered almonds and flour.