Almond cream (la crème d’amande) Durée : 2 mn 2 s

Almond cream (la crème d’amande)
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.