TAKEAWAYS >> The important thing to watch for is to not incorporate too much air into the cream Doing so will fill it with air bubbles that burst and make the cream rise when it’s baked in pastries, only to deflate and collapse in the end Additionally, if the baked almond cream is porous, any humidity in the air will make the finished product soggy >> $50 TRICK: If your almond cream or any other butter mixture separates and breaks during the mixing, it is because your butter or eggs were not at room temperature All you need to do is to warm up the bottom of the bowl slightly so that the fat can come to room temperature and incorporate with the rest of the ingredients Simply take the mixing bowl out of the mixer, put an inch of hot tap water in a large mixing bowl, place the mixing bowl in the water for 20 to 30 seconds, then resume beating You will be amazed to see how it comes together and how much better it looks In 1980 when I was working as a pastry cook in a pastry shop in Strasbourg, Alsace, I worked with another ... incorporate with the rest of the ingredients Simply take the mixing bowl out of the mixer, put an inch of hot tap water in a large mixing bowl, place the mixing bowl in the water for 20 to 30 seconds, then... mixture separates and breaks during the mixing, it is because your butter or eggs were not at room temperature All you need to do is to warm up the bottom of the bowl slightly so that the fat can come to room... deflate and collapse in the end Additionally, if the baked almond cream is porous, any humidity in the air will make the finished product soggy >> $50 TRICK: If your almond cream or any other butter mixture separates