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Almond Cream for Pain Aux Raisins


Use this recipe to make our Pain aux Raisins.

  • Yield: Makes enough for 8 Pain Aux Raisins


  • 4 tablespoons unsalted butter, softened
  • 6 tablespoons sugar
  • 3/4 cup almond flour
  • 1 large egg yolk
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon coarse salt
  • 1 teaspoon pure vanilla extract


  1. In the bowl of an electric mixer fitted with the paddle attachment, combine butter and sugar. Beat until light and fluffy, scraping down the sides of the bowl, as necessary, about 3 minutes. Add remaining ingredients and beat to combine. Store up to 5 days in an airtight container; bring to room temperature before using.

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