comfortable with it But in pastry you only learn to make a product by making it over and over again ALMOND CREAM YIELD | 388.5 GRAMS (ABOUT 1¾ CUPS) This is a fundamental recipe used in pastry, made with eggs, almond flour, starch, and sugar It’s sometimes mixed with pastry cream; then it’s called crème frangipane Almond cream is used as a filling for tarts or breakfast pastries It is always baked in pastries and never served raw BEFORE YOU BEGIN >> Get out the following equipment and allow all of the ingredients to come to room temperature: Digital scale, set to metric weights 1 sifter KitchenAid or stand mixer fitted with the paddle attachment 1 rubber spatula 1 bowl scraper 1 plastic container Plastic wrap >> Read this recipe through twice from start to finish UNDERSTANDING ... recipe used in pastry, made with eggs, almond flour, starch, and sugar It’s sometimes mixed with pastry cream; then it’s called crème frangipane Almond cream is used as a filling for tarts or breakfast... >> Get out the following equipment and allow all of the ingredients to come to room temperature: Digital scale, set to metric weights 1 sifter KitchenAid or stand mixer fitted with the paddle... 1 rubber spatula 1 bowl scraper 1 plastic container Plastic wrap >> Read this recipe through twice from start to finish UNDERSTANDING