Monday, March 3, 2008

Almond Cream

This is a rich and still delicate filling, that needs to be cooked, though. It perfect to be used to fill pie, croissant, bread pudding... It just up to your creativity!!! Anyway you need to try it!!!

almond cream croissant detail

 

125 gr butter, softened

250 gr sugar

3 eggs

80 gr flour, sifted

180 gr almond finely grounded

 

Whip the butter until becomes light in color; stir in the sugar and beat well. Add the eggs, one at the time, and mix well. Stir in the flour and the grounded almond and mix well.

Note: it keeps refrigerated up to 3 weeks.

 
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