METHOD Sift together the almond flour, confectioners’ sugar, cornstarch, and cake flour Tap in any almond flour that remains in the sifter Make sure your butter is at room temperature Place the soft butter, the sea salt, and the vanilla in the bowl of a stand mixer fitted with the paddle and mix at medium speed for 1 minute Turn off the machine, scrape down the sides of the bowl with the rubber spatula, and add the nut flour mixture to the machine Mix at medium speed for 1 minute Gradually add the egg and mix at medium speed until it is incorporated, which should take no more than 2 minutes Add the rum and mix until incorporated Use right away or transfer to a plastic container and refrigerate IT’S DONE WHEN IT’S DONE The finished product should look shiny and creamy If the cream looks broken it is most probably because either the butter or the eggs were not brought to room temperature When butter is emulsified and is cold it will break—the butter crystals will clump together and separate from the water in the recipe STORAGE The almond cream can be refrigerated for up to 3 days The mixture can also be frozen for up to 1 month In this case, first divide into 100-gram batches JACQUY’S .. .the bowl of a stand mixer fitted with the paddle and mix at medium speed for 1 minute Turn off the machine, scrape down the sides of the bowl with the rubber spatula, and add the nut... is emulsified and is cold it will break? ?the butter crystals will clump together and separate from the water in the recipe STORAGE The almond cream can be refrigerated for up to 3 days The mixture can also be frozen for up to 1... container and refrigerate IT’S DONE WHEN IT’S DONE The finished product should look shiny and creamy If the cream looks broken it is most probably because either the butter or the eggs were not brought to room