This Almond Cream, also often called Frangipane Cream, is a great almond flavoured filling for tarts, pastries, cakes, croissants. Made with 4 ingredients only and ready in 10 minutes, this almond filling is delicious baked with fresh fruits or inside pastries!
Place the very soft Butter (see note 1) and Caster Sugar in the bowl of your mixer and cream together (using the paddle / leaf attachment) for 3 to 5 minutes, or until light and fluffy.
Add the Eggs, one at the time (see note 2). With the last egg, also add the Vanilla or Almond Extract if using some.
Mix in the Almond Meal on low speed until fully incorporated.
Use straight away to fill tarts, pastries or cakes - or store in the fridge (covered with plastic wrap touching the surface) for 2 to 3 days.
Disclaimer: this cream needs to be baked before eating as it contains raw eggsIngredients: For this recipe, I highly recommend weighting the ingredients instead of using cups and spoons. This is the best way to insure you are using the precise amount of ingredients. It is especially important to weight the eggs (without their shells) as egg size can highly vary. You will need 150 grams of eggs here, which is usually the equivalent to about 3 small eggs.
Make sure the butter has been taken out the fridge at least 1 hour before starting the recipe so it has time to get very soft and at room temperature.
The Eggs should be at room temperature. I find it easier to incorporate the eggs when they are beaten together separately in a bowl first. Don't worry if the preparation seem to split a little bit, it will come together when you add the Almonds.