almond cream

I literally love this almond cream. Ever since I tried the recipe out of Bouchon cook book I was hooked. It smells delicious when its cooked and the flavor that the almonds give to a recipe is amazing. You can save it in the fridge until you are ready to use it or use it immediately and spread on your pastry before you bake them!

NOTE: This recipe is 100% the bouchon bakery cookbook. I just simplified the instructions.


  • 73 grams or 1/2 cup + 2 1/2 tablespoon of almond flour

  • 7 grams or 2 1/4 of flour

  • 73 grams or 2.5 ounces of butter

  • 73 grams or 1/2 cup +2 tablespoons of powdered sugar

  • 44 grams or 2 tablespoons + 2 teaspoons of egg


  1. In a standing mixer on medium speed beat the butter until light and fluffy

  2. Then add in the confectioners sugar, almond flour, and all purpose flour and mix on slow speed until fully incorporated. Scrap down the sides of the bowl to make sure everything was mixed in

  3. Lastly, add in the egg and mix until smooth.

  4. You can use immediately or if you are making this ahead of time you can set it in the fridge. Just be sure to take it out about 30 mins before you need it so that it softens.

Recipes where I have used this almond cream:

Almond & fig galette

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