Cooking-ez.com

955 easy and fully explained recipes, with 20,551 photos and 77 videos


Almond cream or frangipane

Almond cream or frangipane

Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette).

296,800 2 5.0/5

Grade this recipe :

Last modified on: October 29th 2014

For 1 kg, you will need:

Change for: 500 g 1 kg 2 kg 3 kg

How long does it take?

PreparationStart to finish
23 min.23 min.
Preservation: A few days in the fridge, in a closed bottle. Could be freezed easily.
At what time?When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe

1 Almond cream or frangipane : Photo of step #1Put 250 g butter in the bowl of the mixer, and begin kneading on low speed to soften.

If you have a Kenwood, use the " K " beater.
5 min.
2 Almond cream or frangipane : Photo of step #2Once butter is soft, stop the mixer and add 250 g ground almonds, 250 g icing sugar and 3 eggs. 3 min.
3 Almond cream or frangipane : Photo of step #3Knead again on medium speed until obtaining a smooth light mixture (about 5 - 10 minutes).

Then add 25 g cornflour and 2 tablespoons rum while still kneading.

You have made almond cream that you can use as it, or improve in frangipane cream.
10 min.
4 Almond cream or frangipane : Photo of step #4To make frangipane, add 350 g Confectioner's custard (Crème pâtissière, or French pastry cream) (cold) a tablespoonful at a time.

Continue kneading until mixture is light and fluffy (about 5 minutes).

It is ready.
5 min.

Remarks

You can keep this cream in the refrigerator in a closed container for several days, but it can also be frozen easily.

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
563199 gr381 gr401 gr
282 %38 %36 %61 %
Per 100 g
CaloriesProteins CarbohydratesFats
4227 gr29 gr30 gr
21 %3 %3 %5 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 1 kg : 10.35 €

Note : These prices are only approximate.

Change currency:

Recipes which use it: 5

Apple amandine tarts from Brélès
Apple amandine tarts from Brélès
Plum tart
Plum tart
Exotic fruit tart
Exotic fruit tart
Rhubarb tart
Rhubarb tart
Epiphany galette
Epiphany galette
Source: After Gaston Lenôtre.
Grade this recipe :

More recipes?

This recipe use (among others)
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Cannelés, Gâteau Breton (Brittany butter cake), Cigarettes Russes (Piroulines), Spinach and hard-boiled egg gratin, Milk rolls, ... [All]
Ground almondsGround almonds: You can get more informations, or check-out other recipes which use it, for example: Mirlitons, Gâteau Nantais, Financiers, Blackcurrant-almond muffins, Arlesian Biscuits, ... [All]
Icing sugarIcing sugar: You can get more informations, or check-out other recipes which use it, for example: Gâteau Nantais, Nanou's chocolate cake, Succès praliné (praline meringue), Mirlitons, Cigarettes Russes (Piroulines), ... [All]
CornflourCornflour: You can get more informations, or check-out other recipes which use it, for example: Blackcurrant, vanilla and lime verrine , Pistachio custard tart, Apple confectioner's custard, Chestnut moelleux, Peach and verbena feuilleté, ... [All]

visitors have also looked at

Macarons (the original French macaroons)
Macarons (the original French macaroons)
Chocolate mousse
Chocolate mousse
Pumpkin (or potimarron) soup
Pumpkin (or potimarron) soup
Salmon "en papillote" with small vegetables
Salmon "en papillote" with small vegetables
Stewed apple (compote)
Stewed apple (compote)

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2018-11-18)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Your 2 comments or questions on this recipe

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

Follow this recipe (as 6 people already do)

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page