Almond Cream

This is a really nice baked filling choice because it does not not have an overpowering sweet flavour for an almond filling. It also gives a nice rustic baked colour that does not really need to be garnished at all. 


This formula is adapted from the Michel Suas Book Advanced Bread and Pastry, A Professional Approach, Pg. 624
324.62% Butter, 8.5 oz.
324.62% Sugar, 8.5 oz.
147.69% Eggs, 3 7/8 oz.

Almond cream in a pâte sucrée
tartlet shell. This is unbaked.

324.62% Almond meal, 8.5 oz.
100% Bread flour, 2 5/8 oz.
9.23% Rum*, 1/4 oz.
Total: 1230.78%

*Can be omitted
MOP: creaming

• In a mixer using the paddle attachment, cream butter and sugar until light.
• Add eggs in stages.
• Add sifted almond meal and bread flour. Mix to incorporate, add rum or other flavouring if you are using this addition.
• Store, covered in the refrigerator until ready to use.