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Almond Cream
Author:
Chef Lindsey
Ingredients
125
g
Butter
room temperature, 9 Tablespoons
125
g
Sugar
½ cup + 1 tablespoon
125
g
Almond flour
1 ¼ cups
75
g
Eggs
approximately 1 ½ eggs (sorry!)
15
g
Cornstarch
4 teaspoons
15
g
Rum
optional
Instructions
In the bowl of a stand mixer fitted with the paddle attachment, or with a hand mixer, cream together the butter and sugar until light and fluffy.
Slowly add the eggs in several additions, beating well after each.
Add the almond flour and the cornstarch, mixing well.
Add the rum and mix to combine.
Notes
Use immediately or Keep refrigerated. This can be make up to 7 days in advance.
Must be baked!!!