How to master the Almond Cream | Pastry 101 Detailed tips &tricks

★Online Classes★
For more online classes please visit: hanbitcho.com/...
Almond Cream is a basic component in so many tarts. I know it’s more like a batter rather than a cream as it’s something that you need to bake. I’ve seen many people getting it wrong!
Here are some examples of tarts that used almond cream.
Blueberry Tart
• The Best Blueberry Tar...
Raspberry Tart
• The Best Raspberry Tar...
▶Almond Cream◀
*All the ingredients need to be at room temp (20℃)
Butter (room temp) 100g
Powdered Sugar 100g
Almond Powder 100g
Eggs (room temp) 95g
Rum 5ml
① Lightly beat the butter.
② Sift in the powdered sugar & almond powder. (In the video the caption says almond powder, but I sifted in both powdered sugar & almond powder together!) Mix well but don’t beat it vigorously.
③ Gradually add the eggs (Do not add all the eggs at once. Split it over 5~6 steps) while beating it.
④ Finally add in the rum and mix.
⑤ Leave it to rest in the fridge. Always use the almond cream the day after you make it.
How to store: In the batter state (before baking) you can store in fridge up to a week. Obviously, after baking it you need to assemble the tart!
---------------------------------------------------
★My Equipments★
Oven: UNOX Bakerlux Shop.Pro Convection oven
Silicone Mat: Silpat
Perforated Silicone Mat (Mesh): Silpat
Handmixer: Luxel or Tornado
Hand Blender: Bamix
★SUBSCRIBE to my Channel★
/ @hanbitcho
★Online Classes★
For more online classes please visit: sugarlane.kr/e...
★Instagram★
/ sugarlane.korea
★슈가레인 베이킹 스튜디오 수강 문의★
blog.naver.com...
#almondcream #cremedamande #sugarlane #조한빛 #슈가레인