Almond Cream
Cooks' Note
Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.
Recipe information
Yield
makes enough for 1 dozen croissants
Ingredients
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
Preparation
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.
Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter
