Almond cream with Almond Paste is an easy and classic French pastry filling recipe. This variation is made with almond paste in place of the sugar and almond meal.
In the bowl of a stand mixer fitted with the paddle attachment, or with a hand mixer, cream the butter until soft and smooth. Add the almond paste and beat slowly at first, then once fewer lumps remain, beat on high until it looks smooth and like creamed butter and sugar.
Slowly add the eggs in several additions, beating well after each.
Add the cornstarch, mixing well.
Add the rum and mix to combine.
Video
Notes
Use immediately or Keep refrigerated. This can be make up to 7 days in advance.
Must be baked!!!