Almond pastry cream crisis.
I'm making a fruit tart recipe from Bouchon Bakery, which calls for almond pastry cream made with almond flour. I used Bob's Red Mill Finely Ground Almond Meal/Flour and my pastry cream has a "mealy" consistency. I've now made it twice today--very expensively--and even sifting the almond meal/flour several times, the second batch is as mealy as the first. Need some help!