Crema alla Mandorla (Italian Almond Pastry Cream)

5 days ago
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Updated: 1 day ago

Crema alla Mandorla | Italian Almond Pastry Cream

Italian Almond Pastry Cream

Story of the Dish

Traditional Italian Almond Pastry Cream

Crema alla mandorla is a refined Italian pastry cream built around the delicate, aromatic character of almonds. It is particularly suited to the pastry traditions of Sicily, Sardinia, Puglia, and southern Italy, where almonds have been used for centuries in cakes, biscuits, pastries, and confectionery.

A professional almond cream should taste naturally of toasted almonds, not artificial almond extract.

The best result comes from using 100% pure almond paste or almond butter made only from almonds, combined with classic crema pasticcera.

The finished cream should be smooth, silky, delicately nutty, and lightly aromatic, with enough structure for crostate, bignè, cannoncini, cornetti, millefoglie, cakes, and plated desserts.

Yield: About 3 1/2 cups

Preparation Time: 15 minutes

Cooking Time: 8 to 10 minutes

Cooling Time: About 1 hour

Recipe Information

Yield: About 3 1/2 cups

Preparation Time: 15 minutes

Cooking Time: 8 to 10 minutes

Ingredients

2 cups whole milk (16.23 fl oz)

5 large egg yolks

1/2 cup granulated sugar (3.53 oz)

1/4 cup cornstarch (1.06 oz)

1/2 cup 100% pure roasted almond paste (4.23 oz)

1 teaspoon pure vanilla extract

Finely grated zest of 1/2 untreated lemon

1 tablespoon unsalted butter (0.49 oz)

Pinch of fine sea salt

2 tablespoons finely chopped toasted almonds, optional

Choosing the Almonds

The almond flavor should come primarily from real almonds.

Use pure almond paste or almond butter containing almonds without unnecessary vegetable oils or artificial flavoring.

This is different from sweetened marzipan or commercial almond filling.

Marzipan contains a substantial amount of sugar and produces a much sweeter, denser result.

For crema alla mandorla, pure roasted almond paste gives greater control over sweetness and intensity.

Toasted Versus Raw Almonds

Raw almonds produce a delicate, slightly floral cream.

Lightly roasted almonds provide deeper aroma and greater complexity.

For pastry cream, lightly roasted almond paste is generally preferable because its flavor remains noticeable after being combined with milk, egg yolks, and sugar.

Avoid excessively dark roasting.

Over roasted almonds can introduce bitterness and overpower the delicate dairy character of the custard.

Heat the Milk

Pour the whole milk into a heavy bottomed saucepan.

Add the finely grated lemon zest.

Heat gradually over medium heat until the milk reaches approximately 180°F to 185°F (180°F to 185°F).

The milk should steam gently without boiling aggressively.

Remove from the heat.

Allow the lemon zest to infuse for approximately 5 minutes.

Preparation

Prepare the Egg Yolks

Place the egg yolks and sugar in a mixing bowl.

Whisk immediately until smooth and slightly lighter in color.

Add the cornstarch.

Whisk thoroughly until completely homogeneous.

There should be no visible lumps.

Temper the Yolks

Slowly pour approximately one third of the hot milk into the yolk mixture while whisking continuously.

Gradually add the remaining milk.

Continue whisking until completely smooth.

Pour the mixture back into the saucepan.

Cook the Pastry Cream

Place over medium heat.

Whisk continuously, making sure to reach the bottom and corners of the saucepan.

As the temperature approaches 180°F to 185°F (180°F to 185°F), the cream will begin thickening rapidly.

Once gentle bubbling begins, continue cooking for approximately 30 to 60 seconds, whisking constantly.

Remove immediately from the heat.

The custard should be thick, smooth, and glossy.

Incorporate the Almond Paste

Place the pure almond paste in a clean mixing bowl.

Add approximately one quarter of the hot pastry cream.

Whisk until completely smooth.

Gradually incorporate the remaining pastry cream.

Add the vanilla.

Add the butter and a small pinch of fine sea salt.

Whisk until completely emulsified.

The finished cream should have a natural ivory to light beige color.

Professional Emulsion

For an exceptionally refined texture, use an immersion blender.

Keep the blade completely submerged.

Blend briefly until the natural almond oils, butter, and custard form a smooth emulsion.

Avoid introducing unnecessary air.

The finished cream should appear glossy and uniform.

Professional Cooling Method

Transfer the hot cream immediately into a clean, shallow container.

Spread into an even layer.

Place plastic wrap directly against the surface.

Refrigerate promptly until completely chilled.

Before using, whisk the cold cream gently until smooth.

Do not aggressively whip it.

Correct Consistency

Crema alla mandorla should be:

Silky

Smooth

Creamy

Lightly nutty

Pipeable

Stable

Naturally aromatic

The cream should hold its shape when piped but remain soft enough to melt easily on the palate.

It should not have the dense texture of almond paste or marzipan.

Almond and Lemon

Lemon zest is particularly effective with almonds.

The citrus oils provide freshness and prevent the nut based cream from becoming heavy.

Use only a small quantity.

The lemon should brighten the almond rather than turn the preparation into lemon cream.

Almond and Orange Variation

Replace the lemon zest with finely grated orange zest.

Orange and almond are particularly appropriate for Sicilian inspired pastries.

This variation pairs beautifully with ricotta, dark chocolate, pistachios, and candied orange.

Almond and Chocolate Variation

After cooking the pastry cream, add approximately 3 ounces (3 oz) finely chopped dark chocolate.

Allow the chocolate to melt completely.

Then incorporate the almond paste.

The resulting cream has a deeper flavor and works beautifully in crostate and individual tartlets.

Almond Diplomat Cream

Prepare the almond pastry cream and chill completely.

Whip 1 cup heavy whipping cream (8.12 fl oz) to soft peaks.

Whisk the cold almond cream until smooth.

Fold approximately one quarter of the whipped cream into the almond cream.

Then gently fold in the remaining whipped cream.

The result is a lighter filling suitable for cakes, millefoglie, bignè, and individual pastries.

Almond and Ricotta Cream

For a southern Italian variation, combine equal quantities of cold almond pastry cream and well drained, sieved sheep’s milk ricotta.

Fold gently until smooth.

Add a small quantity of fresh orange zest.

This produces a rich but surprisingly delicate filling for crostate and cakes.

Traditional and Modern Uses

Crema alla mandorla is excellent for:

Crostate

Bignè

Cannoncini

Bomboloni

Cornetti

Millefoglie

Pan di Spagna

Tartlets

Almond cakes

Chocolate cakes

Fresh fruit cakes

Individual pastries

Desserts served in glasses

Best Flavor Pairings

Almond cream pairs beautifully with:

Lemon

Orange

Ricotta

Dark chocolate

Pistachios

Hazelnuts

Coffee

Vanilla

Honey

Amaretti

Cherries

Apricots

Peaches

Pears

Figs

Strawberries

Almond and Apricot

Almond and apricot are one of the great pastry combinations.

The natural acidity of apricot cuts through the richness of the almond cream.

For a tart, spread chilled crema alla mandorla into a completely baked pasta frolla shell and finish with lightly glazed fresh or poached apricots.

Almond and Cherry

Cherry provides acidity and a slight bitterness that works beautifully with almonds.

For a plated dessert, serve a quenelle of almond cream with lightly cooked cherries and a thin crisp almond biscuit.

Avoid excessive sugar in the cherries.

The contrast is more interesting when the fruit retains some natural acidity.

Mistakes to Avoid

The cream tastes artificial: Too much almond extract was used.

The cream is excessively sweet: Sweetened almond filling or marzipan was used instead of pure almond paste.

The cream becomes oily: The almond paste was not emulsified properly.

The almond flavor is weak: Insufficient almond paste or poor quality almonds were used.

The cream becomes excessively firm: Too much starch was added.

The cream tastes like starch: The custard was insufficiently cooked.

The cream develops a skin: Plastic wrap was not placed directly against the surface.

Chef Tips

For an elegant southern Italian dessert, prepare a thin pasta frolla shell and bake until deeply golden.

Brush the interior with a very fine layer of dark chocolate and allow it to set.

Fill with chilled crema alla mandorla.

Finish with lightly poached apricots, a small quantity of toasted sliced almonds, and freshly grated lemon zest.

For a Sicilian variation, replace the apricots with fresh orange segments and pistachios.

Keep the presentation clean.

Almond has a delicate flavor. It becomes memorable when the pastry chef gives it enough space to be tasted.

Wine Pairing

Choose an Italian wine with enough acidity to refresh the palate and enough body to match the richness of the dish. Delicate recipes generally benefit from lighter, fresher wines, while roasted, braised, aged-cheese, or deeply savory preparations can support more structured selections. Serve the wine at the correct temperature and avoid pairings that overpower the principal ingredient.

Nutrition per Serving

Approximate nutrition per serving: 540 calories, 0.63 oz protein, 2.54 oz carbohydrates, 0.71 oz fat, 0.28 oz saturated fat, 0.14 oz fiber, 0.18 oz sugars, 620 mg sodium, and 55 mg cholesterol. Values vary with the exact ingredients and portion size.