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Almond Cream is one of the most useful and versatile of all the cream recipes in French patisserie. It is often used as a layer in a tart, but you can also make a quick dessert by placing it in a ramequin along with your choice of fruit.

Flavor the almond cream with

• nut butters, such as pistachio, peanut, cashew, etc.

• nuts such as coconut, whole almonds, pecans, etc

• cocoa, and coffee

• herbs (rosemary and figs, for example)

• jam

• spices (cinnamon, cloves, ginger, etc)

Replace ground almonds with other nut flours, or grind your own nuts into a flour using a food processor.

Take leftover slices of brioche or croissants, fill with almond cream, bake them and get a second opportunity to enjoy the goodness!