Learn how to make an almond cream filling by hand.

I came for the recipe, stayed for the accent and baked the tart. Just stunning and definitely a keeper

Stephan, your delight and enjoyment of food always make me smile!

A Tarte Bourdaloue. I must make one of those. Thank you for this excellent guide for almond cream.

I love this guy. He doesn't only show recipes but also tells interesting stories and fun facts

I love frangipane so I thank you for this recipe. The recipe is simple. The barquette is a perfect little treat. I'm going to order the tins very soon.

I worked in a French bakery. We made a 50L bucket of this cream every week (no need to use it as soon as it's done, keep it in the fridge). I like it best for frangipane galettes des roi.
And btw we put eggs in the fridge at home because they shouldn't be kept at room temperature. In a professional environment they are stored below 16 degrees celcius. Room temp is around 20-22 degrees celcius. So if you got a cool pentry you can put your eggs in it, but don't store them at room temp if the temps are higher than 16c.
Also a little tip for the no fruit ones, usually we put some sliced almonds on top to decorate them and indicate there's no fruits. And for the syrup, we put it before the baking so it caramelizes the pears :)

Love the flower at the end, v clever 👏🏼👏🏼👏🏼

You are so much more comfortable in front of the camera now, it's a joy to watch. Love the almond flower!

Very nice presentation. As a French chef in the US i also make it with canned apricot. I sprinkle sliced blanched almond on top before baking it and it looks really nice when it comes out of the oven. I use almond meal from Trader joes which is not blanched more like a whole wheat look.
That tart is always a hit.

Thank you I like the way you explain your recipe very easy

So grateful for this class, not only did I learn, but I enjoyed it a lot. Loved the flower, Blessings!

I can watch u talking about anything for ages. T impressionnant ☺️

I tried this recipe and i was addicted i kept coming back to watch lol,thanks for your authentic french delicious recipe ❤️

I'm lucky I came across your video as otherwise I would have had a failure with my first attempt. All your details about whipping the batter and having the eggs at room temperature made for success. I didn't see those tips elsewhere. It came out delicious!

"Nom nom, now we're talking". 😁 Always love hearing you try your cooking.

Especially delightful production and ideas. Thanks! Merci beaucoup!

Loved the flower, Stephane! Thanks for the wonderful video and for this amusing little touch at the end 👍🏻

C'est tout ce dont j'avais besoin, une bonne crème pour ma tarte aux pommes. Thanks a lot.

This sounds amazing. Can't wait to use it!

I love almond pastries; I will try your recipe. Looks very tasty.

Oooh will try..
Thanks for all the tips on temp,beating the mixture. I agree these are very important while baking delicate batters.Merci

Congratulations at hitting almost 500k subs!! Love your channel!!

I am completely enamoured by your videos! I discovered you not too long ago, and I binge watch you, while working. I would rather be cooking your amazing food, instead of hitting this keyboard. :)
I love how easy you pair things down; I have been a great home cook, but my dessert game is, historically, terrible. Your videos have given me confidence to test the waters a bit more, and be more well rounded in my culinary skills. THANK YOU!

I tried it & it turned out PERFECTLY thank you 🎉

I was looking for a recipe to make our public works employees for their daunting tasks during the winter disaster last week. Perfect timing! I have several jars of fresh pears and peaches. Thank you.

Ça sent bien, merci beaucoup Stéphan, j'aime ta fleur,🌻🌻🌻

Fantastic recipe thank you so much!!! I made it today and it was delicious and came out perfect it does take some work but it’s beautiful 😍

omg a dream come true! honestly 21 years ago i attended a local family world appreciation event and i visited the norweigen table and purchased some almond bars i had no idea it was almond there was no name on the plate this was it! but the crust was one used for date bars i have some almond meal i think i can create them again after 21 years...wow! thank you!

I just put the tart into a 400 degree oven. I followed the instructions to a tee, making sure everything was at room temp. The almond paste filling is good, I know because I nibbled just a little from the bowl. Stephan, I know it will be good. Bon appetit to you. 😋 ...and I will eat it all by myself.

J'aime beaucoup la crème d'amande!
Thank you for the experiment with baking the almond cream by itself. It looks absolutely lovely and I might have to make some almond biscuits tomorrow.

This actually looks great

I love almonds. Thank for this delicious yet easy recipe.

Tarte Bourdaloue - my favourite. I do a version with chocolate too. Super yummy. Pears are so underrated.

Galette de roi... superbe 😋👍

So good to see someone doing classic French cookery

I love almond cream in French desserts.

Thank you can't wait to try it 😊

Trop content d'avoir touvé cette crème. Thanks chef!

Spot on as always. Absolutely perfect and exactly what I was looking for.

I love these delicious and simple recipes!

Awesome !! Thanks for sharing..

Lol ❤❤❤❤❤... im SUCH A FAN !
Ive done so many versions of this pastry threw out my years, but I still prefer a Biscuit versions like his now and than .

Bakery Normand in Northampton, Mass, this brings back memories. I miss that shop.

It sure looks good. Cheers, Stephane!

Thank you! I've become quite obsessed with almond lately.. I always thought almond croissant was filled with marzipan! I'm always searching for the perfect, simple almond cake. Can't wait to try your almond cream!

I think you are very talented

I make this every year - guests rave and it tastes and looks so good

I love the passion in your videos and I will have to try this recipe. Thank you for your time and effort and for sharing.

I made this dish! I was amazing! Thank you! I am learning so much!

barquette looks like the perfect size - not too big, or too small! I’ve not seen that before.

This cream is amazing! If you top the pie with some whipped cream, then you get a flavor profile which is very similar to one of German marzipan cake, but for only a fraction of the effort.

In some countries (like the US) they need to put the eggs in the fridge as I understand, because their eggs are sterilized before being sold. But this process destroys the protective layer that protects its interior from germs.

😱😱😱
Must-make this.
I ENJOY your uploads and LOVE your recipes. You're quite a delight yourself. 😘👌🏻
👋🏻😄 Carry on.

Great video, I've never made almond cream before. I will give it a try when my kitchen isn't so cold in the spring!

Very good. Very easy looking to make. . I use the word easy. I hope it will be easy. I will let you know when I cook it.
May I ask you please why did you not blind bake your Pastry first. ….?. I alway thought that blind baking the pastry was a must. But yours looked really nice. . I loved the look of the little biscuit without any pastry. It might be nice to make a batch of biscuits on their own. . Thant you again for another easy “ Looking” tart . I look forward to making it, thank you from Ireland ☘️☘️☘️

MAGNIFIQUE!!!
I think, I'll give it a try!!!!

I have made the pear tart so many times!! It's all worth the effort. :)

Beautiful results! Looks delicious and like it melts in your mouth!

I don't know if you've been intentionally working on it, but I feel like your English has gotten better in the last year or so. Good work! Also, I'll have to try this. Almond Croissant is one of my favorite pastries!

Classic, amazing and just ❤️❤️❤️❤️❤️❤️ thank you for the recipe!

Love your channel sir! one question on this recipe at 9:45 what are the white flakes in between the pear? I looks like coconut, nothing is mentioned about it nor in the description recipe. Thank you for your time!

My fav is with apricot.

Fantastic! So cute! Do love this recipe but what can we egg-less people do? Making a 'proper' Bakewell tart like this is gorgeous. As you say, trying to reduce waste in the kitchen used to be central to home 'economics!' Needs to be driven home, so love the idea of the dainty barquette! Merci!

I love your accent.

Mr. Escoffier I’m from Pakistan and there’s very little that impresses me as far as cooking videos go. But you really are a phenomenal cook. Your cooking and French cooking in general are something seriously to be respected. Simple ingredients and lots of technique. Very very nice.

This was awesome ! not too much sugar like some I've had before ! stoked to try this :)

Great tip about the eggs. Anything in baking will turn out better when you use the eggs at room temperature. I learned the hard way.

Ok I’m definitely going to try that this weekend! Thank you!
I’m curious about when one would/ wouldn’t blind bake the pastry shell - I’m scared the pastry is a bit raw?

Love the using everything up 😊

That looks divine.

Looks yum, thanks 😊

Love... will be trying this. Thank you

Merci Bucketts

Come for the lesson, stay for the accent ❤

Thank you for the recipe 😋

Your video is very helpful, thank you for sharing😍

"Have you ever seen eggs in the refrigerator in a shop?"
_Yes, unfortunately, I live in America_
I did something similar yesterday, Strawberries are in season so I did a tart with a shortbread cookie crust, frangipane and then simply put sliced strawberries over the top in concentric circles before glazing with some warmed strawberry jam. Delicious, though I might opt for almond flavored pastry cream instead for the smoother texture.

Well in some countries, the US and Japan for example, you have to refrigerate your eggs because the protective membrain was washed in the processing and packaging. So yes, we do get our eggs from the fridge.

Love this although noticed he didn’t blind bake his crust beforehand. Is that optional?

Plums work well too... remember, almonds and plums are related plants, all Prunus... thank you so much Stephan.

Fascinating, thank you 🌹✨

In the U.S, eggs are refrigerated in the stores and according to the FDA, they need to be refrigerated. I put mine in warm water for 10 minutes before baking.

Yes, some eggs here in Italy are in the fridge because they are fresh!

Can I use a hand mixer to make the cream?

Good looking chef is there a chance u can provide us with some nice ketogenic desserts for those who r not as fortunate to enjoy carbohydrates and sugars please

Love the recepie. Just did it in culinary school ×) we used 10g of flour instead if 15. Love the channel keep it up. You are spot on with the information you provide.

beautiful

👏🏽👏🏽👏🏽 thank you

Are the pears canned or fresh?? If fresh do you peel and then poach in a sugar syrup??? Your channel is glorious!!!

So I have a blind baked tartlet shells... Can I still put the filling and cook it Or will that burn the shell?
Perhaps a different filling with the same flavor profile?

I don't eat meat not interested in substitutes HOWEVER I agree with Ottolenghi; if you love vegetables, eat them. Just don't get them confused with something else. And Yes I love this recipe. I just wanted to ask your advice on a French potato salad from my godmother, the only person I ever met who was born in Monte Carlo sp who cares ; she used white wine vinegar, 1 cm sliced potatoes drained still warm, finely sliced apples and red ok, any kind of almost invisible onion rings. Walnut oil. salt, pepper that was it. She was a magnificent cook and I wish I had written down all the things my parents' generation took for granted. I love your channel. Does this sound familiar to you or just Choupie?

Small thing about storing eggs, in the EU they can be stored outside of the fridge. in the US they can't be. this is because of a difference in processing guidelines. eggs in the state HAVE to be washed while eggs in europe aren't allowed to be. This is because washing the eggs destroys a layer on the eggshell that protects the egg from bacterial infiltration. on the other hand washing the eggs prevents contamination when the egg is cracked. tl;dr: ieuropean eggs can be stored at room temperature while USA eggs have to be refrigerated.

eggs are stored in fridge in the US.. i think they washed it before going to stores.. to clean it from salmonella..
in europe, they they don’t wash as they consider the natural coating on the eggs able to protect the eggs from salmonella
hence when US wash, the natural coating gone, so they hv to keep it cool

Question: can I substitute the almond meal for almond flour?

We have tarts in the Philippines shaped like that Barquette. We call it "Boat Tart". 😁

would granulated sugar work or it must be powdered sugar?

Two questions: Does the paste freeze well? And, would there be a benefit to blind baking the short crust first?

Yum!

I’m using your “Sweet Shortcrust” recipe. Do I need to blind bake it for 20mins or so? In the video, the shortcrust doesn’t look baked.. but then in the shortcrust video it says to blind bake. Just want to make sure.. thanks for sharing your lovely recipes

Were the pears from a can?