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Almond cream is one of the most useful preparations in a pastry kitchen: rich, nutty, and endlessly versatile as a tart or pastry filling.
A Quick Look At The Recipe
This is a brief summary of the recipe. Jump to the recipe to get the full details.
Jump to RecipePrep Time
10 minutes
Total Time
10 minutes
Servings
6 people
Difficulty
Easy
Calories *
339 kcal per serving
Technique
Cream butter and almond paste, then incorporate eggs, cornstarch, and rum until smooth
Flavor Profile
Rich, nutty, lightly boozy with deep almond paste warmth
* Based on nutrition panel
I made this to fill a pear tart and it baked up beautifully: puffed, golden, and set through the center. The almond paste gives it a depth that almond extract alone never could. I’ve already made a second batch to keep in the fridge. ⭐⭐⭐⭐⭐
Claire
Why This Recipe Works
- Almond paste deepens the flavor. Standard almond cream uses almond meal, which delivers a mild nuttiness. Almond paste adds concentrated almond flavor and a slightly denser, more luxurious crumb that holds up under fruit.
- The creaming method creates structure. Beating the butter and almond paste together until smooth builds an emulsified base that bakes into a firm, sliceable filling rather than a greasy or sunken one.
- It keeps for a full week. Made in advance and refrigerated, this creme d’amande is ready to use whenever you need it, which makes it a practical component for layered tarts and pastries that require staged preparation.
Table of Contents
- Why This Recipe Works
- Ingredients & Substitutions
- Variations on This Almond Cream with Almond Paste
- Professional Tips
- How to Make Almond Cream with Almond Paste
- Chef Lindsey’s Recipe Tip
- Recipe FAQs
- Recommended Almond Recipes!
- Recommended Almond Cream Recipes
- Almond Cream with Almond Paste Recipe
- Before You Go
I have another recipe for frangipane, which is like this recipe’s Big Sister. Why post another? Simply put this recipe uses almond paste in place of the sugar and almond meal in the other recipe. Same recipe results, just different ingredients. Consider it another tool in your pastry toolbox.
It is the filling for almond croissants, cherry almond tart or fruit tart recipe, or puff pastry recipe and many other traditional French pastries! If I had to pick a favorite pastry child, this would be it. Shhh, don’t tell the others!
Ingredients & Substitutions
- Butter
- Almond Paste: This is the ingredient that separates this version from a standard frangipane. Use a quality brand with almonds listed as the first ingredient, and make sure it is soft enough to cream smoothly with the butter before you begin.
- Eggs: Eggs bind the filling and give it structure as it bakes. Use large eggs at room temperature so they incorporate evenly into the creamed base without breaking the emulsion.
- Cornstarch: A small amount of cornstarch stabilizes the filling and helps it set to a firm, sliceable texture rather than a soft or custardy one. Almond cream like this pastry cream recipe is a starch-bound custard, so you don’t want to skip the cornstarch!
- Dark Rum
See the recipe card for full information on ingredients and quantities.
Variations on This Almond Cream with Almond Paste
- Marzipan. You can use marzipan in place of the almond paste just know the resulting cream with be sweeter because to additional sugar.
- Change the liquor. Swap the rum for apple brandy, amaretto, or Frangelico!
- Add some zest. Add some lemon, orange or lime zest to the almond cream!
Professional Tips
- Cream the butter and almond paste thoroughly before adding anything else. If you rush this step, small lumps of almond paste will persist through the final batter and create an uneven texture after baking. The mixture should look smooth and uniform, similar to creamed butter and sugar, before the eggs go in.
- Add the eggs slowly, one addition at a time. The emulsion in this filling is built gradually. Adding eggs too fast will cause the mixture to break and look curdled, which is something I tested my way through more than once before settling on a slow, patient approach. If it does break slightly, keep mixing: it usually comes back together.
- Do not skip the cornstarch. It seems like a small, optional detail, but it is the reason the baked filling slices cleanly rather than crumbling or settling. Use the full amount.
How to Make Almond Cream with Almond Paste
This recipe comes together quickly, so have all your ingredients measured and ready before you start.
Step 1: Cream the butter and almond paste. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until it is soft and completely smooth. Add the almond paste and begin mixing on low. Once the lumps start to break down and the mixture looks more cohesive, increase to high and beat until smooth and fluffy, like properly creamed butter and sugar.
If you butter is cold make sure to cream it separately long enough for it to become cold but pliable. You can use a kitchen torch to help speed this along.
Step 2: Add the eggs gradually. With the mixer running on medium, add the eggs slowly in several additions, beating well after each one before adding more. If you rush this step and add too much egg at once, the mixture will look broken and curdled, which is exactly the situation you want to avoid. Each addition should be fully absorbed before the next goes in.
If the mixture does look slightly broken after adding the eggs, keep beating on medium-high for another 30 to 60 seconds. In most cases it will come back together once the fat and liquid have a moment to re-emulsify. If it does not fully smooth out, it will still bake up correctly — the cornstarch in the next step helps bind everything.
Step 3: Mix in the cornstarch. Add the cornstarch and mix on medium until it is fully incorporated, about 20 to 30 seconds. The cornstarch stabilizes the cream during baking and gives it that clean, sliceable texture once it sets.
Step 4: Add the rum and finish. Add the rum and mix just until combined. The finished almond cream should look smooth, thick, and spreadable, similar to a dense frosting. Use it immediately or transfer it to an airtight container and refrigerate for up to 7 days.
Almond cream must be baked — it is not safe or palatable eaten raw. Do not use it as a filling without baking it into a tart shell or pastry first.
Chef Lindsey’s Recipe Tip
Almond cream made with almond paste has a much deeper, more complex flavor than versions made with almond flour, and the paste also contributes moisture that keeps the baked filling tender rather than dry. If your almond paste has been refrigerated, let it sit at room temperature for 20 to 30 minutes before you start: cold almond paste resists blending and makes the creaming stage significantly harder than it needs to be.
Recipe FAQs
Yes. Transfer the finished cream to an airtight container and refrigerate it for up to 7 days. Let it soften slightly at room temperature before piping if it has stiffened in the refrigerator.
Yes, without exception. Almond cream is a raw batter and must be baked inside a tart shell or pastry before it is served. It sets and firms in the oven, which is what gives it that clean, sliceable texture.
You can use an equal amount of vanilla extract or another complementary liquor such as amaretto in place of the rum. The flavor will shift, but the structure of the filling will not be affected since the liquid amount stays the same.
You can use it in a tart like this puff pastry fruit tart, add it to croissants, add it to the center of a cinnamon roll or make a classic french king cake!
Recommended Almond Recipes!
Pie Crust Recipes
Almond Flour Pie Crust
Cookie Recipes
Almond Crescent Cookies
Date Night
Cherry Almond Pound Cake
Cookie Recipes
Almond Bars
If you tried this recipe and loved it please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you; your comments make my day!
Almond Cream with Almond Paste
Ingredients
- ½ cup butter
- 1 cup almond paste packed
- 1 1/2 Large Eggs
- 5 teaspoons cornstarch
- 1 tablespoon dark rum
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until soft and smooth.
- Add the almond paste and beat on low until the lumps begin to break down, then increase to high and beat until the mixture looks smooth and uniform, like creamed butter and sugar.
- With the mixer running, add the eggs slowly in several additions, beating well after each addition until fully incorporated.
- Add the cornstarch and mix until no dry streaks remain.
- Add the rum and mix to combine.
- Use immediately or transfer to an airtight container and refrigerate until ready to use.
Video
Notes
Doneness Cue: When baked, the filling should be puffed, golden, and set through the center with no jiggle remaining.
Storage: Transfer to an airtight container and refrigerate for up to 7 days. Let soften slightly at room temperature before piping if it has stiffened in the refrigerator.
Make Ahead: This cream can be made up to 7 days in advance and kept refrigerated until needed.
Nutrition
Before You Go
This almond cream is one of those foundational preparations that quietly improves everything it touches, from a simple tart shell to a layered celebration cake. If you want to keep exploring, browse my Dessert Recipes or make these almond flour chocolate chip cookies next!
I made this to fill a pear tart and it baked up beautifully: puffed, golden, and set through the center. The almond paste gives it a depth that almond extract alone never could. I’ve already made a second batch to keep in the fridge.
Claire, that is wonderful news! I love keeping almond cream in the fridge for impromptu desserts! And I love an almond and pear tart! ~CLF team
I am late to the game, but I hate waste and found a package of paste leftover from Christmas baking supplies. I intend to make this filling and add to the box pistachio cake mix to mimic one of my husband’s favorite ice creams.
Hi Pamela! That sounds delicious! Yes, you can absolutely use it that way. As long as the almond cream is fully baked in the cake, it should work nicely. It will add a rich almond flavor similar to what you’d find in many French pastries. Happy baking!
How can you use it for filling in a layered cake?
Amanda, You have two great options for using it in a layered cake: you can spread it over an par-baked cake layer and bake it together so it sets fully, then layer and frost from there. Or, you can bake it separately in a thin layer on a parchment-lined sheet tray, let it cool completely, then cut it to size and layer it between your already-baked cake layers. Either way, it bakes up into a gorgeous, light almond pillow that would be absolutely dreamy in a cake! ~CLF team
Hello Chef Lindsey,
I’m excited to find this promising recipe for Almond Cream pastry filling. I have an idea in mind for an Almond Cheesecake, 9 inch. Can I swirl the almond cream directly throughout my cheesecake batter just before baking, Or should I carefully spread a layer all over the unbaked crust, then bake the crust as directed until browned and the almond cream is set up?
If I want to swirl it, should I mix the almond mixture into, maybe 1/3 of the cake batter before adding? What amount of almond cream would you suggest for each application?
1. To spread a generous layer over the crust before baking.
2. To swirl directly throughout the cheesecake batter before baking.
3. To mix into 1/4 to 1/3 of the batter before swirling throughout the batter just before baking.
I appreciate your advice. Thanks so much
Sheri J in Monterey 😀
Hi Sheri! I love this idea, almond + cheesecake is such a dreamy combo. You have a few great options here, and I’d check out this cherry almond tart for more inspiration too!
As long as the almond cream gets fully baked, any of your approaches can work.
1) Swirling directly into the cheesecake batter (my top pick!)
Yes, you can dollop the almond cream over the filled cheesecake and gently swirl it in right before baking. Just don’t over-swirl because light ribbons will keep the texture fluffy and pretty. I’d opt for ¼–⅓ batch of almond cream.
2) Spreading it on the crust and baking first
You can do this, but I’d suggest blind-baking your crust first until lightly browned. Then, spread a thin, even layer of almond cream and bake at 350°F until the almond cream is set. Then cool slightly and add your cheesecake batter on top. I’d go with ⅓–½ batch of almond cream.
3) Mixing almond cream into part of the batter
Also doable! Take about ¼–⅓ of your cheesecake batter, gently stir in some almond cream, then dollop that back into the main batter and swirl. This gives a softer, more integrated almond ribbon. Here, I’d opt for ⅓–½ batch of almond cream.
Whichever route you choose, just make sure the almond cream is fully baked and set along with the cheesecake. I’d love to hear which method you try! Happy baking!
Can’t wait to try this cream to fill my croissants.
How long and at what temp. do I bake the cream>
Hi Dianne! It depends on how much you put in each one and your oven. Bake them until a little paste comes out the edges and is a dark golden brown. I would bake them around 15-20 minutes in a 350 degree F oven. You can also open one up and peek! The almond paste will no longer look “wet” but it will look set and more like the inside of a cookie. You can see what it looks like baked in this cherry tart.
Can I use this almond cream to stuff croissants and the n bake as a eggs/cream (custard) French toast bake?
Hi Robin! For sure! Just remember that the almond cream must be baked to be food-safe, as it contains raw eggs. This just means means the custard-style bake needs to fully set the almond cream too. Bake until set to the touch. When touched lightly it will give a little resistance like jello. Happy baking!
Thanks – I’ll post pix when it’s all baked.