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!
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)