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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!

asked by Chocolate Be almost 4 years ago
5 answers 1766 views
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Monita is a Recipe Tester for Food52

added almost 4 years ago

You could try putting the almond flour in a food processor to process it even more finely and then sift it

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HalfPint is a trusted home cook.

added almost 4 years ago

Sounds like you need a more finely ground almond flour/meal. I would recommend grinding the meal that you currently have in the food processor until it's almost paste/butter. Or use almond paste in place of the meal, which might be another recipe altogether. Personally, I like a little texture in my almond cream. It kind of reassures me that they used real almonds instead of extract or flavoring.

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added almost 4 years ago

Many thanks to Monita, Halfpint and Cynthia for the good advice and comments. I now have 4 cups (!) of almond pastry cream and intend to use them all in my tarts. I've never gone wrong with a Thomas Keller recipe yet, and I'm sure the plum tart will be a hit, whether or not the pastry cream has a little texture.

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added almost 4 years ago

To make Almond Pastry Cream you need to cook a classic Pastry Cream and then blend in Almond Paste and Pure Almond Extract or make a homemade Almond Paste by stirring almond flour with egg whites until it is very smooth.

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