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Learn how to make a perfect almond cream filling for any tart or cake by hand with this video tutorial. The almond cream must not be mistaken with crème frangipane that contain pastry cream. almond cream is simple to make and very delicious indeed. In this video we will be using the almond cream to make a tarte bourdaloue, tartlets and almond barquettes.
🧅🥕INGREDIENTS🥕🧅
Almond cream:
100 grams (3.52 oz) softened unsalted butter
100 grams (3.52 oz) powdered sugar (icing sugar)
100 grams (3.52 oz) eggs (2 eggs)
100 grams (3.52 oz) almond meal (ground almond)
15 grams (0.5 oz)
1 teaspoon vanilla essence or rhum
One drop of almond essence.
Note: all the ingredients including the eggs MUST be at room temperature
Short crust with food processor:
Short crust by hand:
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UTENSILS AND COOKWARE STARTER KIT:
The cast iron pan I always use:
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The Mauviel pan I use plus good copper models:
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Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):
Essential utensil set:
Kitchen scales Us Oz and metric grams:
Measuring cups set:
Great starter cookware set (tri-ply clad):
A good nonstick pan:
A Great cast iron enameled French made pot (Staub):
KNIVES AND KNIFE SETS:
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Great value chef knife:
Forged knife set (mercer culinary):
Fibrox knife set (victorinox):
GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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Great books for home cook (from Leiths school foof and wine):
How to cook:
How to cook pastry:
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For people wanting to learn technique like in culinary school:
The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine: