This article delves into the art of making almond cream, a staple in French pastry. It explores the use of blanched versus unblanched almond flour, the benefits of lightly toasting the almond flour, and the addition of flavor enhancers like almond and vanilla extracts, brandy, and lemon zest.
Several years ago, I worked at Café Besalu in Seattle, a French-style bakery that was known for its croissants and laminated pastries. Each week, we made quarts and quarts of rich almond cream with butter, sugar, eggs, and ground almonds . Almond cream is a common French dessert and pastry filling, and at the bakery, we used it to fill danishes, tart shells, and twice-baked croissants, among many other pastries.
Simply spread the almond flour into an even layer on a parchment-lined baking sheet and bake for five to 10 minutes, stirring once or twice, until it’s a light golden-brown color and very fragrant. You want to make sure the almond flour cools to room temperature completely before adding it to the batter—otherwise you’ll risk melting the butter and breaking the mixture.For years, I thought I hated almond flavoring; it often overwhelmed whatever pastry it was used in and I found it cloying.
You could even use a different nut: Almost any nut meal or flour will work. Hazelnut cream made with hazelnut flour would be delicious, and you could substitute a hazelnut liqueur like Frangelico for the almond extract and brandy. Pistachios also work well, and produce a pleasantly green mixture.) and top it with sliced fruit such as apples, pears, or plums. As the tart bakes, the fruit will sink into the mixture, forming a cohesive filling that’s perfectly sliceable.
Almond cream can be used to fill tarts, danishes, twice-baked almond croissants, and galette de rois .*The % Daily Value tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.Rose Levy Beranbaum's Gâteau Breton
Almond Cream Pastry Recipe Baking French Cuisine
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