Almond cream (la crème d’amande)

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Thursday 1 January 2009, by Pôle vidéo. Lycée Camille Claudel, Mantes-La-Ville, académie de Versailles

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Denrées	Unités	Quantités
Butter	Kg	0,125
Sugar	Kg	0,125
Almond powder	Kg	0,125
Eggs	kg	0,125
Flour	KG	0,025
Rhum	L	0,025
Vanilla extract	Pièce	to taste

Weigh the ingredients. Soften the butter. When the butter has a creamy consistency, pour the sugar and mix.
Then add the almond powder and whisk well. Add the eggs progressively. The eggs must be at room temperature. Mix in the flour and finally add the rhum and vanilla.
Scrap off the cream. Wrap it in the cling film and keep it in a cold place for further use.

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