Hi it's Hanbit here! It's time for PASTRY 101. I know that these fundamentals may seem boring, but it's worth investing a bit of time if you want to become better at baking!
Almond cream is one of the essential building blocks in making a tart. They are more like batter rather than cream in terms of texture - think of an almond batter! It's a batter that you bake.
Check out my tart videos to see how I've used the almond cream!
★Almond Cream★
Butter (room temp) 50g
Powdered sugar (confectioners' sugar) 50g
Almond powder 50g
Eggs 45g
Rum 5g (I used gold rum)
Feel free to add 5g of cornstarch to the almond powder if you want to be cool (it slightly lightens up the overall texture. Just slightly...)
★Steps★
1. Lightly beat the butter.
2. Cream the butter with powdered sugar. (powdered sugar helps keep the texture smooth. You usually do not use sugar in almond cream)
3. Add almond powder(&cornstarch if you want to be cool) and mix.
4. Gradually add in the eggs and then the rum.
5. Rest it overnight in the fridge. (it's good in fridge up to 10days)
6. In terms of how to use them, you would typically pipe/fill the tarts with almond cream and then bake them. Baking time/temp depends on the size of the tart and the amount of almond cream you fill up but you would typically be looking at 10~12mins at 160℃.
★How to store★
You usually store the almond cream in the batter state (so before baking it). Keep it well in an air tight container in the fridge (not freezer) for up to 10 days.
★My Equipments★
Oven: UNOX Bakerlux Shop.Pro
Silicone Mat: Silpat
Perforated Silicone Mat (Mesh): Silpat
Handmixer: Luxel
Hand Blender: Bamix
★SUBSCRIBE to my Channel★
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★ABOUT ME★
Hi! I’m Hanbit, professional pastry chef and CEO of Sugar Lane Baking Academy based in Seoul, Korea. Funny enough, my background had nothing to do with baking - far from it. I studied mathematics at university and then worked in finance, strategy consulting and IT. Then one day in 2018, I quit my job and enrolled at a pastry school. I have loved it ever since!
As my story suggests, I really enjoy being a pastry chef and I am keen to share the joy of baking with as many people as possible. Baking can seem daunting at first but as long as you take it step-by-step anyone can do it - even someone with no baking background like myself managed to become a professional pastry chef!
I'll try my best to include detailed explanations and tips in my recipes so that you will be able to bake amazing desserts. I aim to create videos that can be enjoyed by people at all levels - those who bake for fun as well as those who want to get more serious.
★Instagram★
https://instagram.com/sugarlane.korea
★슈가레인 베이킹 스튜디오 수강 문의★
https://blog.naver.com/oasis8jd
#almondcream #tart #hanbitcho #sugarlane #조한빛 #슈가레인
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