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Almond Cream pack 1 kg

Regular price €23.00 EUR
Regular price Sale price €23.00 EUR
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Format of our Almond Cream ideal for use in confectionery.
Our Spreadable Almond Cream contains 30% Sicilian Almonds, peeled and lightly toasted.

The quality of the Almond Cream Sciara is guaranteed by the totally artisan workmanship and the use of only natural ingredients.
With the Almond Cream Sciara you can stuff cakes, sweets and crepes or enrich slices of bread, simple or toasted, to enjoy a delicious moment of pleasure.
Our Almond Cream is a delicious way to benefit from all the properties of Almond: high nutritional value, vitamins A, B, E, minerals such as calcium, iron, potassium, phosphorus and polyunsaturated fatty acids.
Discover also the other available formats of our Almond Cream.


Ingredients (for 4 people):

flour 00 150 g, Almond Cream Sciara 190 g, egg 1 (medium), dark chocolate 100 g, fresh cream 90 g, chocolate chips
.
Procedure:
Pour the Almond Cream in a bowl and add the egg: mix well with a fork.
Add the flour and stir until a homogeneous mixture is obtained.
Turn the oven on at 150°C and put the dough in the fridge for 15 minutes.
Now prepare the ganache: in a small pot bring the cream to the boil and pour it hot on the chocolate in a bowl stirring with a whisk to obtain a cream.
Cover the ganache with a sheet of contact film and let it cool, then put it in the fridge for 15-20 minutes.
Take the almond paste again and form balls the size of a walnut.
Use your thumb to make a hollow in the middle and put them in the oven.
Cook for 13-15 minutes, take out of the oven and let it cool completely.
Whip the ganache into a cream and fill the hollow of the almonds.
Decorate with chocolate chips.

Ingredients: Almond (30%), sugar, non-hydrogenated vegetable oils and fats, skimmed milk powder, whey powder, emulsifier: soy lecithin, flavouring (vanillin).
(Allergens present are highlighted in italics).
Gluten free

Nutritional characteristics (average values per 100 g):
Calories 616 Kcal/2562 KJ, Fats 47 g, Saturated fats 9.9 g, Carbohydrates 37 g, Sugars 36 g, Protein 10.4 g, Fibre 2.3 g, Salt 0.18 g.

Expiry date: 18 months from the date of production.
Store in a cool and dry place.
The product will keep intact for up to 1 month after opening, provided that the above storage requirements are met.
Any presence of oil on the surface does not constitute alteration of the product, but a natural separation process.

Available in 190 grams jar and also WITHOUT SUGAR.

Ingredients

White cream [sugar, oils (sunflower) and non hydrogenated vegetable fats, skimmed MILK powder (10%), whey powder (from MILK), emulsifier (sunflower lecithin), flavoring (vanillin)], HAZELNUT (35%).

(the allergens present are highlighted in CAPITAL LETTERS).

Nutrition information

(average values ​​per 100 g)*: Calories 619 Kcal/2571 KJ, Fats 47.35 g, Saturated fats 9.55 g, Carbohydrates 40 g, Sugars 36.82 g, Proteins 6.74 g, Fibers 2.49 g, Salt 0.19 g

*These values are susceptible to variations depending on the production batches and the harvest year. Therefore, the product packaging may contain different information than what is shown on our site. Please always read the label, warnings and instructions provided on the product before using or consuming it.

Shelf-life

18 months from the production date.
Keep in a cold and dry place.
The product will keep intact for up to 2 months after opening, provided that the above storage requirements are met.
Any presence of oil on the surface does not constitute an alteration of the product, but a natural process of separation.

How to use

DOUBLE CREAM MUFFINS (Hazelnut Cream and Custard)
Ingredients for 4 people):
flour 00 135 g
bitter cocoa 50 g
baking powder 8 g
1 pinch of salt
cane sugar 60 g
melted butter at room temperature 65 g
1 medium egg
milk 90 g
Hazelnut cream 70 g
custard 280 g
chopped hazelnuts to taste
Method:
Pour the flour, cocoa, baking powder, salt and sugar into a bowl: stir everything with a fork, eliminating any lumps.
In a second bowl, beat the egg, add the butter, the hazelnut cream and the milk: mix well.
Pour these ingredients into the bowl with the flour and mix everything together with a fork.
Add the custard and mix to obtain a soft and homogeneous dough.
Turn on the oven at 170°C, static.
Line a multiple muffin mold with a diameter of 6.5 cm with paper cups and fill with the mixture and decorate with chopped hazelnuts.
Put in the oven and cook for 25 minutes.
Let the muffins cool completely and remove them from the pan.

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