Almond Cream Recipes

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ALMOND CREAM PIE



Almond Cream Pie image

I havent actually made this one yet, but it seems good. Right now I just want to share it. Will post an update once I manage to do it. Its from Cucina.

Provided by Pinaygourmet 345142

Categories     Pie

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 14

2 1/4 cups flour, sifted
1/2 teaspoon salt
1/3 cup very cold butter, in pieces
1 cup ground almonds
1/3 cup sugar
1/3 cup cold water
1/3 cup flour
1/2 teaspoon salt
1/3 cup softened butter
1/3 cup sugar
1/2 cup ground almonds
1 1/2 cups milk
2 egg yolks
1/2 cup sliced almonds

Steps:

  • Prepare the Crust:.
  • Preheat the oven to 375°F.
  • Place the sifted flour, salt and butter in a bowl and use your fingertips to rub the butter into the flour until the mixture has an even, granular texture. Add the powdered sugar and blend. Sprinkle with the water, mix gently and gather together to form a ball. Cover in plastic wrap and refrigerate for 15 minutes.
  • Butter a 20.5 cm (8 in.) tart pan with a removable bottom.
  • Roll out the dough to a thickness of .5cm and place it over the pan without stretching. Press well into the bottom and up the sides, then roll the rolling pin firmly over the top to trim the excess. Prick with a fork and bake for 10 minutes.
  • Prepare the filling:.
  • In a saucepan over medium- low heat, make a roux by melting the butter and stirring in the flour with a wooden spoon. In a separate saucepan, bring the milk, salt and sugar to a boil.
  • Add the hot milk to the roux a little at a time, whisking constantly until the mixture is smooth. Continue whisking and cooking over low heat for 5 minutes, until thick.
  • Remove from heat and add the egg yolks and powdered almonds, whisking briskly. Do not allow the filling to boil after the egg yolks are added, or it will separate.
  • Pour the filling into the pre-cooked pie shell. Sprinkle the sliced almonds over the top and bake for 20 minutes, or until the top is nicely browned. Cool completely and sprinkle with powdered sugar, if desired.

Nutrition Facts : Calories 699.5, Fat 40.5, SaturatedFat 16.1, Cholesterol 125.7, Sodium 566.7, Carbohydrate 72.5, Fiber 5.2, Sugar 23.9, Protein 15.3

ALMOND CREAM



Almond Cream image

Categories     Side     Almond

Yield makes enough for 1 dozen croissants

Number Of Ingredients 7

4 tablespoons butter, room temperature
1/4 cup sugar
1 large egg
1/2 cup whole blanched almonds, finely ground in the food processor
1/4 cup all-purpose flour
1/4 teaspoon pure almond extract
Pinch of salt

Steps:

  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg. Add the ground almonds and flour, and beat until combined. Stir in the almond extract and salt. Continue beating until the mixture is light and fluffy, about 2 minutes, scraping down the sides of the bowl as needed. The almond cream can be refrigerated in an airtight container for up to 1 week.

ALMOND CREAM



Almond Cream image

This almond cream recipe makes for a delicously sweet and nutty filling for any number of delicious pastries.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 1 1/2 cups

Number Of Ingredients 7

1/2 cup (1 stick) unsalted butter
1/2 cup granulated sugar
1 large egg
1 cup finely ground blanched almonds
3 tablespoons dark rum
1 teaspoon pure almond extract
1 tablespoon all-purpose flour

Steps:

  • In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add egg, ground almonds, rum, almond extract, and flour; beat until smooth. Will keep refrigerated in an airtight container for up to 1 week.

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