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Is almond powder the same as almond flour?

Seasonal Fall-Inspired Cakes and Desserts

Jacquy Pfeiffer & Scott Samuel - Seasonal Fall-Inspired Cakes and Desserts

Recorded

This event was on October 13, 2022

Chef Jacquy Pfeiffer has crafted new seasonal fall-inspired desserts and cakes made from core Rouxbe pastry courses fundamentals and techniques. These brand new recipes include a Fall Fruit & Pumpkin Pound Cake, Candied Orange and Hazelnut Spiced Dark Chocolate Cookies, a Super Rustic Mixed Nuts and Coffee Engadine Tart, Pan de Muerto and many more. Tune in for this new live event and discover these unique seasonal creations. And don't forget to bring all your questions for Chef Jacquy and Chef Scott!

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Question

Kathleen McCann

Is almond powder the same as almond flour?

Answer

Yes, almond flour almond almond meal almond powder all the same. It's just not that you put in a food processor and you grind it into a powder. So there's no flower added to it. There's nothing added to it. It's just raw nut. So it does the same goes with hazelnut powder Walnut powder, whatever not powder. They call it powder. They call it flour. They call it meal meal is a little thicker, but at the end it's just not that our processed in a food process.

Jacquy Pfeiffer & Scott Samuel

Chefs

Chef *Jacquy Pfeiffer*’s exceptional career began with an apprenticeship in Alsace at the famous Jean Clauss Pâtisserie. Following his apprenticeship in Strasbourg, Pfeiffer established himself as a leading figure in the art of pastry, working with some world-renowned families and establishments. Some of these include the Royal Family in Riyadh, Saudi Arabia; the Sultan of Brunei; the Hyatt Regency, Hong Kong; a prestigious pastry shop in Palo Alto, California; and the Fairmont and Sheraton hotels in Chicago, Illinois. These experiences led Chef Pfeiffer to teach and consult in numerous of the most prominent properties and companies worldwide, such as the Ritz-Carlton and Four Seasons Hotels and Resorts, the Atlantis Hotel in the Bahamas, and the Adolphus Hotel in Dallas, Texas. In 1995, Jacquy Pfeiffer, along with Sébastien Canonne, founded The French Pastry School, where their team is devoted to imparting excellence. Today, The French Pastry School is considered one of the leading pastry institutions in the world. Spanning nearly 30 years, Chef *Scott Samuel*’s distinguished culinary career has included leadership roles in culinary innovation, instruction, operations, and program development. Before joining Rouxbe as the Vice President of Culinary, Scott served as the Director of Culinary Innovation for Zipongo; a digital health company focused on making it easier to eat well. Prior to Zipongo, Scott worked with The Culinary Institute of America as the Executive Chef of the college’s Strategic Initiatives Group and as an instructor in the culinary arts degree program, where he coordinated the food operations for the culinary college’s industry leadership conferences, including Menus of Change, in partnership with the Harvard T.H. Chan School of Public Health. Scott earned a Bachelor’s Degree in Hotel & Restaurant Administration from Washington State University and spent a summer studying at the Cesar Ritz Institute of Hotel Management in Switzerland.