「クレームダマンド」アーモンドクリームと呼ばれるタルトなどに使われる基本のクリーム。クレームフランジパーヌも作りますよ!(^^)!

Crème d'Amande is French, while almond cream is English. This versatile basic cream can be used to make tarts by baking fruits and nuts preserved in syrup, or to mix with custard cream to make "crème frangipane" and use it as the base for a strawberry tart. The trick is to make it carefully to avoid lumps. (^^)/ ~Crème d'Amande~ Butter: 4 lbs (1 pound = 450g) Granulated Sugar: 1370g Almonds: 1370g Poudre Whole Eggs: 24 Cake Flour: 310g ~Crème Frangipane~ Mix 2kg of crème pâtissière (custard cream) into the above recipe. Subscribe here↓    / @パティシエ有賀のyoutube製菓   Pastry Boutique STORY Pastry Boutique Story http://www.pb-story.jp Okashi Kobo Haruiro http://www.ok-haruiro.jp #cremedamandes #baking #pastrychef