Almond Pastry Cream

Name: Almond Pastry Cream
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 450 ml of Almond Milk; 100 g of White Sugar; 100 g of Egg Yolks; 25 g of Cocoa Butter; 25 g of Rice Oil; 22 g of Corn Starch; 22 g of Rice Starch; 1 g of Vanilla Beans

Almond pastry cream is a gluten-free, lactose-free basic recipe you can enjoy with a spoon or use to fill cakes.

Difficulty Easy
Preparation 15 minutes
Cooking 10 minutes
Servings for 4 people

Almond Pastry Cream is a delicious gluten-free and lactose-free basic recipe that you can enjoy with a spoon or use to fill cakes and desserts in general.

Almond pastry cream is a tasty twist on classic Pastry Cream, with a very similar texture. That’s why you can use almond pastry cream to fill your cakes or as a filling for brioches and cream puffs.

If you’d rather have a runnier almond pastry cream for filling tartlets and tarts, simply reduce the amounts of cornstarch and rice starch in proportion.

If you’re looking for another kind of almond cream to fill cakes, you can use the Almond Spread. And if you’d like to discover other kinds of pastry cream, try the Chocolate Pastry Cream. Now let’s look at the recipe for Almond Pastry Cream together.

Ingredients for 4 people

450 ml of Almond Milk
100 g of White Sugar
100 g of Egg Yolks
25 g of Cocoa Butter
25 g of Rice Oil
22 g of Corn Starch
22 g of Rice Starch
1 g of Vanilla Beans

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Method

To make the Almond Pastry Cream, heat the almond milk with the vanilla bean in a medium saucepan and bring it to a boil.
Meanwhile, in a medium bowl, whisk the sugar, rice starch and cornstarch until fully combined. Add the vanilla seeds too, spreading them evenly and whisking them in well. Finally, add the yolks and stir until smooth.
When the almond milk boils, add a small amount of it to the mixture and whisk well to remove any lumps. Pour in the rest of the almond milk in a thin stream while you keep whisking. Once all the ingredients are well combined, pour the mixture back into the saucepan and keep stirring until it boils again.
When the mixture is thick and creamy, remove it from the heat and add the cocoa butter and rice bran oil, stirring to combine all the ingredients. Pour the mixture into a stainless steel pan and cover it with plastic wrap pressed directly onto the surface so the top doesn’t dry out. Let your Almond Pastry Cream cool and use it to decorate your cakes. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

To make Almond Pastry Cream without eggs, leave out the yolks and use 55 g of cornstarch and 55 g of rice starch.

Tips

To make your Almond Pastry Cream even richer, you can use Homemade Almond Milk.

Storage

You can keep Almond Pastry Cream in the fridge for one day, covered with plastic wrap pressed directly onto the surface.