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ALMOND CREAM

Crème d'amande.jpg

DOWNLOAD THE RECIPE

Ingredients

  • 258 g butter or margarine 

  • 208 g caster sugar 

  • 65 g cornstarch 

  • 310 g almond powder 

  • 21 g of YUMGO Whole Powder 

  • 139 g of water (to hydrate the powder)

Process

  1. Mix the butter or softened margarine, sugar, ground almonds and cornstarch with a mixer until a homogeneous mixture is obtained.

  2. Mix Yumgo Whole Powder with water to rehydrate it.

  3. Add the previously rehydrated Yumgo Whole Powder little by little, avoiding overfilling the mix.

  4. Use immediately or refrigerate.

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