Learn how to make an almond cream filling by hand.
HTML-код
- Опубликовано: 24 фев 2021
- 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.
Recipe: www.thefrenchcookingacademy.c...
🧑🍳 ENROLL IN MY COOKING + BAKING COURSE FOR BEGINNERS: bit.ly/2QZM7TX
😀 SUBSCRIBE TO MY CHANNEL: bit.ly/2Of3oJD
Get the written recipe: bit.ly/3c1zNwb
🧅🥕INGREDIENTS🥕🧅
Almond cream: enough to fill a 26 cm to 28 cm tart pan (around 10 inches)
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) flour
1 teaspoon vanilla essence or rhum
One drop of almond essence.
Note: all the ingredients including the eggs MUST be at room temperature
pears must be poached in syrup, if you like you can make your own watching this tutorial: • Stewed pears in vanill...
Short crust with food processor: • Shortcrust Pastry Tuto...
Short crust by hand: • How to Make Pie Crust ...
**********************************************************************************
IF YOU LIKE MY VIDEOS PLEASE SUPPORT MY CHANNEL
🥐 Become a subscriber and click the bell icon so you never miss a cooking tutorial: bit.ly/2Of3oJD
🎗️ join the FCA community on Patreon: bit.ly/2XaXw3F
🗣️ Spread the word about the channel and the website
🛒 Visit my Amazon cookware page: amzn.to/2sQZd9z.
UTENSILS AND COOKWARE STARTER KIT:
The cast iron pan I always use:
amzn.to/343Pvn4
******************************************************
The Mauviel pan I use plus good copper models:
amzn.to/2RHSACP
*******************************************************
Great all around cutting board (polypropylene): amzn.to/2POc0Ei
Heavy duty cutting board (wood):
amzn.to/2H4J5ZR
Essential utensil set:
amzn.to/2Y3eIc2
Kitchen scales Us Oz and metric grams:
amzn.to/2Vj0Flx
Measuring cups set:
amzn.to/2ViYkqT
Great starter cookware set (tri-ply clad):
amzn.to/2DWJD2a
A good nonstick pan:
amzn.to/2VW02OF
A Great cast iron enameled French made pot (Staub): amzn.to/302BvXi
KNIVES AND KNIFE SETS:
*******************************************************
Great value chef knife:
amzn.to/2vKiB9M
Forged knife set (mercer culinary):
amzn.to/2WuDZvs
Fibrox knife set (victorinox):
amzn.to/2DRrbaV
GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
******************************************************
Great books for home cook (from Leiths school foof and wine):
How to cook: amzn.to/2FW7ses
How to cook pastry: amzn.to/2HrmKbz
***************************************************
For people wanting to learn technique like in culinary school:
The professional chef:
amzn.to/2H4xPfW
Le garde manger:
amzn.to/3001yOH
Paul Bocuse Institute culinary book:
amzn.to/2H4jr7y
The complete robuchon:
amzn.to/30172cb
The professional Patry chef:
amzn.to/301Q3WX
Baking and pastry, mastering the art:
amzn.to/2vCU0Ue
Beautiful French Pastry recipe book:
amzn.to/2H2a1tc
CULINARY REFERENCE GUIDES:
*************************************
Escoffier culinary guide (in english):
amzn.to/2PP8ZUr
Larousse gastronomique:
amzn.to/2H4HWBK
Le repertoire de la cuisine (in english):
amzn.to/2H3TKE5
World atlas of wine:
amzn.to/2VLiB84 
Хобби
I worked in a French bakery. We made a 50L bucket of this cream every week (no need to use it as soon as it's done, keep it in the fridge). I like it best for frangipane galettes des roi.
And btw we put eggs in the fridge at home because they shouldn't be kept at room temperature. In a professional environment they are stored below 16 degrees celcius. Room temp is around 20-22 degrees celcius. So if you got a cool pentry you can put your eggs in it, but don't store them at room temp if the temps are higher than 16c.
Also a little tip for the no fruit ones, usually we put some sliced almonds on top to decorate them and indicate there's no fruits. And for the syrup, we put it before the baking so it caramelizes the pears :)
Thanks for the tips 🤗
I had fresh eggs from the farmers market that I kept on my countertop, once. Nearly ruined a cake I was baking because one of them had turned bad. :( I love fresh eggs but I am definitely going to be keeping them in the refrigerator and pulling them out to warm up when needed.
@@Krfification101 considering that eggs from the grocery stores are already a couple weeks-months old by the time they reach the shelves, and they are stored at room temp in the shop (everywhere except the US anyway), there isn't a problem with keeping them out.
One of yours turned bad because that just happens sometimes, or it had a small crack that let air into it. Eggs are naturally protected, they don't need to be refrigerated especially if they are fresh.
Just always crack an egg into a small bowl first, before cooking with it. It's a good habit to have. Whether the eggs are refrigerated or not...
I should say also that if you do live in the US, the mass-produced eggs are washed and scrubbed, which removes the protective layers from the eggs. It's why they ARE sold refrigerated and requires that you continue to store them in the fridge.
In Europe, grocery shop eggs are washed at a bare-minimum and often have feathers and chicken poo stuck to the shells. It's a non-issue and I exclusively keep my eggs on my kitchen counter. I only ever have to throw out 1-2 per year. Usually because I didn't check the shells close enough.
Our eggs lasts for a couple weeks on the counter and it can sometimes get a bit warm here in the Caribbean.
I came for the recipe, stayed for the accent and baked the tart. Just stunning and definitely a keeper
I love this guy. He doesn't only show recipes but also tells interesting stories and fun facts
I can watch u talking about anything for ages. T impressionnant ☺️
Love the flower at the end, v clever 👏🏼👏🏼👏🏼
😀🙂
A Tarte Bourdaloue. I must make one of those. Thank you for this excellent guide for almond cream.
You are so much more comfortable in front of the camera now, it's a joy to watch. Love the almond flower!
Stephan, your delight and enjoyment of food always make me smile!
I am completely enamoured by your videos! I discovered you not too long ago, and I binge watch you, while working. I would rather be cooking your amazing food, instead of hitting this keyboard. :)
I love how easy you pair things down; I have been a great home cook, but my dessert game is, historically, terrible. Your videos have given me confidence to test the waters a bit more, and be more well rounded in my culinary skills. THANK YOU!
glad you like the video and happy to see you motivated again🙂
Spot on as always. Absolutely perfect and exactly what I was looking for.
So grateful for this class, not only did I learn, but I enjoyed it a lot. Loved the flower, Blessings!
"Nom nom, now we're talking". 😁 Always love hearing you try your cooking.
I love almonds. Thank for this delicious yet easy recipe.
This sounds amazing. Can't wait to use it!
I love these delicious and simple recipes!
Especially delightful production and ideas. Thanks! Merci beaucoup!
Trop content d'avoir touvé cette crème. Thanks chef!
I was looking for a recipe to make our public works employees for their daunting tasks during the winter disaster last week. Perfect timing! I have several jars of fresh pears and peaches. Thank you.
that sounds great indeed let me know how it went 😀🙂👍😀
I made this dish! I was amazing! Thank you! I am learning so much!
Thank you can't wait to try it 😊
C'est tout ce dont j'avais besoin, une bonne crème pour ma tarte aux pommes. Thanks a lot.
I love frangipane so I thank you for this recipe. The recipe is simple. The barquette is a perfect little treat. I'm going to order the tins very soon.
thanks for the flour tip I forgot the word indeed. now frangipane is actually different . a Frangipane is almond cream mixed with pastry cream. 🙂
@@FrenchCookingAcademy thank you for the explanation on differences between almond cream and frangipane. I'm waiting for barquette tartelette order to arrive so I can start baking small treats.
Loved the flower, Stephane! Thanks for the wonderful video and for this amusing little touch at the end 👍🏻
glad you liked it 🙂👨🏻🍳
This actually looks great
Fantastic recipe thank you so much!!! I made it today and it was delicious and came out perfect it does take some work but it’s beautiful 😍
Very nice presentation. As a French chef in the US i also make it with canned apricot. I sprinkle sliced blanched almond on top before baking it and it looks really nice when it comes out of the oven. I use almond meal from Trader joes which is not blanched more like a whole wheat look.
That tart is always a hit.
Looks yum, thanks 😊
In some countries (like the US) they need to put the eggs in the fridge as I understand, because their eggs are sterilized before being sold. But this process destroys the protective layer that protects its interior from germs.
It's because of washing the eggs.
@@BlaBla-pf8mf agreed, in Canada, the law says you must wash the eggs prior to selling them, which cause the protective layer to be removed and as result you must store them in the fridge or else they'll spoil
interesting.
Speaking from the USA, I have to say that the eggs are always in the fridge in the store. I think they "sterilize" them before they go to market with a weak bleach solution. This is supposed to reduce the possibility that the eggs are contaminated with salmonella. There are people I have met from other countries who store eggs at room temperature after they buy them. Thank you for explaining this; I will explain it to them.
The U.S. requires that commercially produced eggs be washed before sale to remove Salmonella bacteria. Washing the eggs removes the eggs natural protective coating. With the protective coating (which was intended to protect the contents of the egg) removed the shell becomes porous so it must be chilled to prevent bacterial growth. This is also why Chef Jaques Pepin recommends cracking eggs on a flat surface to prevent forcing bacteria into the contents of the egg. But I think this flat cracking method is only true for nonwashed eggs but not for washed eggs. Just a theory.
I make this every year - guests rave and it tastes and looks so good
I tried this recipe and i was addicted i kept coming back to watch lol,thanks for your authentic french delicious recipe ❤️
Congratulations at hitting almost 500k subs!! Love your channel!!
Thanks so much!!
I love almond pastries; I will try your recipe. Looks very tasty.
I love almond cream in French desserts.
Classic, amazing and just ❤️❤️❤️❤️❤️❤️ thank you for the recipe!
it is really useful that one and it can be used in all sort of desserts
J'aime beaucoup la crème d'amande!
Thank you for the experiment with baking the almond cream by itself. It looks absolutely lovely and I might have to make some almond biscuits tomorrow.
It's so good! love them
Beautiful results! Looks delicious and like it melts in your mouth!
it is really addictive
Thank you I like the way you explain your recipe very easy
omg a dream come true! honestly 21 years ago i attended a local family world appreciation event and i visited the norweigen table and purchased some almond bars i had no idea it was almond there was no name on the plate this was it! but the crust was one used for date bars i have some almond meal i think i can create them again after 21 years...wow! thank you!
glad to have revive and old food memory :o)
So good to see someone doing classic French cookery
thanks and glad you like it
👏🏽👏🏽👏🏽 thank you
MAGNIFIQUE!!!
I think, I'll give it a try!!!!
👍
I tried it & it turned out PERFECTLY thank you 🎉
Awesome !! Thanks for sharing..
I just put the tart into a 400 degree oven. I followed the instructions to a tee, making sure everything was at room temp. The almond paste filling is good, I know because I nibbled just a little from the bowl. Stephan, I know it will be good. Bon appetit to you. 😋 ...and I will eat it all by myself.
Bakery Normand in Northampton, Mass, this brings back memories. I miss that shop.
Oooh will try..
Thanks for all the tips on temp,beating the mixture. I agree these are very important while baking delicate batters.Merci
Thanks for watching
Lol ❤❤❤❤❤... im SUCH A FAN !
Ive done so many versions of this pastry threw out my years, but I still prefer a Biscuit versions like his now and than .
Yum!
I have made the pear tart so many times!! It's all worth the effort. :)
Tarte Bourdaloue - my favourite. I do a version with chocolate too. Super yummy. Pears are so underrated.
Love the using everything up 😊
yeah it’s great 👍👨🏻🍳
Galette de roi... superbe 😋👍
I love the passion in your videos and I will have to try this recipe. Thank you for your time and effort and for sharing.
My pleasure 😊
barquette looks like the perfect size - not too big, or too small! I’ve not seen that before.
Thank you! I've become quite obsessed with almond lately.. I always thought almond croissant was filled with marzipan! I'm always searching for the perfect, simple almond cake. Can't wait to try your almond cream!
Hope you enjoy it and let me know hot it goes
Great video, I've never made almond cream before. I will give it a try when my kitchen isn't so cold in the spring!
You should! but yes the temperature of the ingredients must not go below 20 degrees Celsius
That looks divine.
thanks a lot
Love... will be trying this. Thank you
Hope you enjoy
Fascinating, thank you 🌹✨
my pleasure 🙂
Thank you for the recipe 😋
👍
Ça sent bien, merci beaucoup Stéphan, j'aime ta fleur,🌻🌻🌻
This cream is amazing! If you top the pie with some whipped cream, then you get a flavor profile which is very similar to one of German marzipan cake, but for only a fraction of the effort.
😱😱😱
Must-make this.
I ENJOY your uploads and LOVE your recipes. You're quite a delight yourself. 😘👌🏻
👋🏻😄 Carry on.
It sure looks good. Cheers, Stephane!
thanks
I think you are very talented
Your video is very helpful, thank you for sharing😍
Glad it was helpful!
beautiful
Will give a go , thanks
🙂👍👨🏻🍳
My fav is with apricot.
Come for the lesson, stay for the accent ❤
😊
I wouldn't care if he read a telephone book or the back of a cereal box for 14 mins, I'd listen! His recipes are great too!
You read my mind!!😁😁
Great tip about the eggs. Anything in baking will turn out better when you use the eggs at room temperature. I learned the hard way.
Very true!
Ok I’m definitely going to try that this weekend! Thank you!
I’m curious about when one would/ wouldn’t blind bake the pastry shell - I’m scared the pastry is a bit raw?
blind baking is usually for filling that are precooked or fruits that don’t go in the oven like strawberries .
Merci Bucketts
Plums work well too... remember, almonds and plums are related plants, all Prunus... thank you so much Stephan.
Plums with an apricot glaze. Yum!
thanks patricia
I love your accent.
This was awesome ! not too much sugar like some I've had before ! stoked to try this :)
Hope you enjoy!
@@FrenchCookingAcademy Thanks man !
I don't know if you've been intentionally working on it, but I feel like your English has gotten better in the last year or so. Good work! Also, I'll have to try this. Almond Croissant is one of my favorite pastries!
thanks 🙂
I am a great fan of yours, love your style and recipes!!! One question, should the almonds be a little toasted before grinding or au naturel? Thanks!!!
it is not necessary but you could try see what happens and let us know 🙂
Love your channel sir! one question on this recipe at 9:45 what are the white flakes in between the pear? I looks like coconut, nothing is mentioned about it nor in the description recipe. Thank you for your time!
Very good. Very easy looking to make. . I use the word easy. I hope it will be easy. I will let you know when I cook it.
May I ask you please why did you not blind bake your Pastry first. ….?. I alway thought that blind baking the pastry was a must. But yours looked really nice. . I loved the look of the little biscuit without any pastry. It might be nice to make a batch of biscuits on their own. . Thant you again for another easy “ Looking” tart . I look forward to making it, thank you from Ireland ☘️☘️☘️
In the U.S, eggs are refrigerated in the stores and according to the FDA, they need to be refrigerated. I put mine in warm water for 10 minutes before baking.
Good looking chef is there a chance u can provide us with some nice ketogenic desserts for those who r not as fortunate to enjoy carbohydrates and sugars please
Fantastic! So cute! Do love this recipe but what can we egg-less people do? Making a 'proper' Bakewell tart like this is gorgeous. As you say, trying to reduce waste in the kitchen used to be central to home 'economics!' Needs to be driven home, so love the idea of the dainty barquette! Merci!
💖😊💖 galette des rois 🥰
love it too
Small thing about storing eggs, in the EU they can be stored outside of the fridge. in the US they can't be. this is because of a difference in processing guidelines. eggs in the state HAVE to be washed while eggs in europe aren't allowed to be. This is because washing the eggs destroys a layer on the eggshell that protects the egg from bacterial infiltration. on the other hand washing the eggs prevents contamination when the egg is cracked. tl;dr: ieuropean eggs can be stored at room temperature while USA eggs have to be refrigerated.
i think i am spoiled now living rural there is far eggs eveywhere super fresh 😋😋 so they don’t last long 🙂
"Have you ever seen eggs in the refrigerator in a shop?"
_Yes, unfortunately, I live in America_
I did something similar yesterday, Strawberries are in season so I did a tart with a shortbread cookie crust, frangipane and then simply put sliced strawberries over the top in concentric circles before glazing with some warmed strawberry jam. Delicious, though I might opt for almond flavored pastry cream instead for the smoother texture.
Love this although noticed he didn’t blind bake his crust beforehand. Is that optional?
Yes, some eggs here in Italy are in the fridge because they are fresh!
So I have a blind baked tartlet shells... Can I still put the filling and cook it Or will that burn the shell?
Perhaps a different filling with the same flavor profile?
Fantastic recipe, merci bien. Can I use the almond creme "à froid" to fill croissants after they're cooked, or is there a particular cold filling cream that I can use, please?
no sorry the almond cream need to be cooked y ou could make an almond pastry cream if you want something cold 👍
@@FrenchCookingAcademy Merci!
Well in some countries, the US and Japan for example, you have to refrigerate your eggs because the protective membrain was washed in the processing and packaging. So yes, we do get our eggs from the fridge.
Two questions: Does the paste freeze well? And, would there be a benefit to blind baking the short crust first?
Yes. I have made almond cream for commercial use. Can be frozen for 3 months.Make sure to portion it out, plastic wrapped and then foil. Date it.
Thaw in the refrigerator overnight. Can also be used as filling for store bought croissants ( check out Joy of baking for her almond croissant demo it good) which can be made ahead of time frozen then baked.
I am very happy to have found you and have subscribed. Love the details you share and stories.
Can I use a hand mixer to make the cream?
We have tarts in the Philippines shaped like that Barquette. We call it "Boat Tart". 😁
"Barquette" actually means small boat in French 😁
Question: can I substitute the almond meal for almond flour?
eggs are stored in fridge in the US.. i think they washed it before going to stores.. to clean it from salmonella..
in europe, they they don’t wash as they consider the natural coating on the eggs able to protect the eggs from salmonella
hence when US wash, the natural coating gone, so they hv to keep it cool
Great recipe for the almond cream! Thanks.
Shortcrust should have been "blind baked" before though...
Not in french pastry, only a fresh fruit tart is pre baked.
Blind baking is never done in a professional pastry shop, I'm a retired pastry chef, trust me, it isn't done.
99% of what you see "experts " do on youtube is 100% baloney.
@@gerardjones7881
This here is a pear tarte (very moist and massive fruit) and have a look at 11:46, the dough is partially raw. Maybe professional pastry have stronger ovens.
I’m using your “Sweet Shortcrust” recipe. Do I need to blind bake it for 20mins or so? In the video, the shortcrust doesn’t look baked.. but then in the shortcrust video it says to blind bake. Just want to make sure.. thanks for sharing your lovely recipes
Are the pears canned or fresh?? If fresh do you peel and then poach in a sugar syrup??? Your channel is glorious!!!
Wait! Does it work with une bonne tarte aux pommes?