Almond Custard

Almond Custard


  • 125 grams almond meal
  • 5 grams bitter almond meal, or 1 tsp bitter almond extract
  • 4 eggs
  • 125 grams butter (soft)
  • 150 grams sugar
  • 5 grams salt
  • 1/2 tsp cornstarch, optional
  • 25 milliliters kirsch brandy, optional


Mix almond meal with 2 eggs, then add butter, salt and sugar, and mix until smooth. Stir in the last 2 eggs. This custard can be used in a number of pastries : put a big dollop of it on croissant dough before rolling the croissant, for instance. In France, it is commonly used for the "galette frangipane" : with approx 500 g of puff pastry, roll two large circles, one an inch wider than the other. On the smaller circle, spread the almond custard, leaving a 1 inch band clear all around. Wet this band with water. Carefully put the 2nd pastry sheet to cover the first. Press firmly the edges to prevent leaks. Wisk an egg yolk with 2 or 3 tbsp water and brush this all over the top sheet of pastry. Bake in medium oven. Another is "Tarte Bourdaloue". Pre-bake your favorite pie-pastry. Cut in halves and peel 3 to 6 pears (depending on the size of the pie). Put the pear halves flat face down on the pastry. Cover with almond custard and bake in medium oven until golden brown. I also make a cake by adding 1 cup of self-raising flour to the above recipe.

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what does the small s stand for? And why do you measure in grams?


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