Almond Cream Filling

This is not a simple almond butter cream. It’s a properly cooked custard-style filling built on almond paste, toasted ground almonds, and egg yolks, giving it that deep, nutty richness you find in quality French pastry shops.

The technique here matters. Adding the almond paste gradually while alternating with cream prevents it from clumping. Toasting the almonds before grinding intensifies their flavor considerably.

The egg yolk tempering step is what keeps the yolks from scrambling. Stir a few tablespoons of hot cream into the yolks first, then pour that mixture back into the pot while stirring briskly. From there, keep the heat low. Once the egg yolks go in, the filling must not boil or it will curdle.

Add vanilla only after the mixture has cooled. Heat destroys the fragrant compounds that make vanilla worth using.

This filling pairs well with anything that benefits from a rich almond note: tarts, layered cakes, croissants, or filled pastries.

Chef Tips

• Use almond paste, not marzipan. Marzipan is sweeter and stiffer and won’t give you the same flavor
• Toast almonds in a dry skillet over medium heat, stirring often, until golden before grinding
• If the filling gets lumpy, strain through a fine mesh sieve while still warm

Variations

• Amaretto version: Swap the vanilla for 1 tablespoon of amaretto for a deeper almond flavor
• Chocolate almond: Stir 2 tablespoons of cocoa powder in with the sugar for a filling that works beautifully in chocolate tarts