How to master the Almond Cream | Pastry 101 Detailed tips &tricks

★Online Classes★ For more online classes please visit: https://hanbitcho.com/course/ Almond Cream is a basic component in so many tarts. I know it’s more like a batter rather than a cream as it’s something that you need to bake. I’ve seen many people getting it wrong! Here are some examples of tarts that used almond cream. Blueberry Tart    • The Best Blueberry Tart | Super Tasty and ...   Raspberry Tart    • The Best Raspberry Tart | Super Tasty and ...   ▶Almond Cream◀ *All the ingredients need to be at room temp (20℃) Butter (room temp) 100g Powdered Sugar 100g Almond Powder 100g Eggs (room temp) 95g Rum 5ml ① Lightly beat the butter. ② Sift in the powdered sugar & almond powder. (In the video the caption says almond powder, but I sifted in both powdered sugar & almond powder together!) Mix well but don’t beat it vigorously. ③ Gradually add the eggs (Do not add all the eggs at once. Split it over 5~6 steps) while beating it. ④ Finally add in the rum and mix. ⑤ Leave it to rest in the fridge. Always use the almond cream the day after you make it. How to store: In the batter state (before baking) you can store in fridge up to a week. Obviously, after baking it you need to assemble the tart! --------------------------------------------------- ★My Equipments★ Oven: UNOX Bakerlux Shop.Pro Convection oven Silicone Mat: Silpat Perforated Silicone Mat (Mesh): Silpat Handmixer: Luxel or Tornado Hand Blender: Bamix ★SUBSCRIBE to my Channel★    / @hanbitcho   ★Online Classes★ For more online classes please visit: https://sugarlane.kr/english ★Instagram★   / sugarlane.korea   ★슈가레인 베이킹 스튜디오 수강 문의★ https://blog.naver.com/oasis8jd #almondcream #cremedamande #sugarlane #조한빛 #슈가레인