A classic almond cream for baked tarts, galettes, and pastries. Equal butter, sugar, and almond flour make the base; flour stabilises baking. Yield: about 1.2 kg. Keep chilled 4 days or freeze.
Yield: 1 portions · Prep 20 min · Bake 25 min
Ingredients
250 g unsalted butter
250 g caster sugar
250 g almond flour
200 g whole egg
40 g plain flour
5 ml vanilla bean paste
2 g fine sea salt
Method
Cream butter Cream soft butter, sugar, salt, and vanilla until smooth but not heavily aerated.
Add eggs Add egg gradually, scraping often. If the mix splits, warm the bowl slightly and continue.
Add dry ingredients Fold in almond flour and plain flour on low speed until homogeneous.
Rest Rest covered at 2-4°C for at least 1 hour. This firms the cream for clean piping.
Deposit Pipe an even layer into unbaked shells or onto pastry, leaving expansion room.
Bake through Bake until puffed and the centre reaches about 93°C. Underbaked frangipane sinks and tastes pasty.
