Crèmes

(Creams)

Crème d’amandes

( Almond cream )

Makes about 500 g (1 lb 2 oz)

note : To make pistachio cream, substitute 100 g (3½ oz) of the almond meal with pistachio meal and use kirsch instead of rum.

150 g (5½ oz) unsalted butter, soft but not melted

150 g (5½ oz) caster (superfine) sugar

1 egg

1 egg yolk

150 g (5½ oz) almond meal

25 g (1 oz) plain (all-purpose) flour

75 g (2³/₄ oz) Custard (opposite) (optional)

40 ml (1¼ fl oz) rum

L Using an electric mixer fitted with a paddle attachment, beat the butter and sugar on medium speed, scraping down the side of the bowl with a spatula, until creamy and smooth.

L Reduce the speed to low, then add the egg and egg yolks one at a time, making sure each addition is fully absorbed before adding the next.

L Add the almond meal and flour and beat until just combined, then increase the speed to medium and beat until light and fluffy. Add the custard, if using, and rum and beat until smooth and well combined. Transfer to a bowl, cover the surface with a piece of plastic wrap to prevent a skin forming, then refrigerate for up to 7 days.

tip

Aerated batters, such as almond creams, will lose their creaminess and texture when they are refrigerated for more than a few hours. If you’re not using them straight away, bring back to room temperature, then whisk in the bowl of an electric mixer fitted with the paddle attachment until smooth.