Le Cordon Bleu

Almond Cream

Crème d’Amande

Appears in
Cuisine Foundations
Cuisine Foundations

By Le Cordon Bleu

Published 2010

  • About
Crème d’amande is made with equal quantities of butter, sugar, almond powder, and eggs. Flour is sometimes added to make the crème firmer, and vanilla extract or rum may be used as a flavoring. Crème d’amande is the traditional filling for Pithiviers, and can be found in croissants and tartes amandines.
  1. Whisk the butter and sugar together.

  2. Whisk until fluffy and light in color.

  3. Split the vanilla beans lengthwise and scrape out the seeds.

  4. Stir the vanilla seeds into the sugar and butter mixture.

  5. Add one-third of the almond powder and one-third of the egg. Whisk well.

  6. Continue adding the almond powder and egg in two more increments, stirring well after each addition.

  7. Add the rum and stir well.

  8. The final crème should be smooth and creamy in appearance.

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