ALMOND CREAM

Almond Cream image

Yield makes enough for 1 dozen croissants

Number Of Ingredients 7

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4 tablespoons butter, room temperature
1/4 cup sugar
1 large egg
1/2 cup whole blanched almonds, finely ground in the food processor
1/4 cup all-purpose flour
1/4 teaspoon pure almond extract
Pinch of salt

Steps:

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg. Add the ground almonds and flour, and beat until combined. Stir in the almond extract and salt. Continue beating until the mixture is light and fluffy, about 2 minutes, scraping down the sides of the bowl as needed. The almond cream can be refrigerated in an airtight container for up to 1 week.