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).
464 K 4.4/5 (72 reviews)
Grade this recipe:
Keywords:
Last modified on: January 23th 2022
For 1 kg, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 35 min.
Cooking: 15 min.
All in all: 45 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 3 min.
Almond cream or frangipane
Preheat the oven to 360°F (180°C).

Pour 250 g ground almonds onto a sheet of baking paper placed on a baking sheet.

Stage 2 - 15 min.
Almond cream or frangipane
Bake for 10 to 12 minutes to roast the almond powder.

Let cool.

Set aside.

Stage 3 - 2 min.
Almond cream or frangipane
Break 3 eggs into a high-sided container, add 2 tablespoons rum and whisk for a few seconds to get a smooth mixture.

Set aside.

Stage 4 - 5 min.
Almond cream or frangipane
In the bowl of a mixer, pour 250 g icing sugar, 25 g cornflour and 250 g butter cut into small pieces.

Stage 5 - 1 min.
Almond cream or frangipane
Add the roasted and cooled almonds.

Stage 6 - 4 min.
Almond cream or frangipane
Start the mixer and knead until smooth.

Stage 7 - 2 min.
Almond cream or frangipane
Leave the mixer running and pour in the egg + rum mixture in a small stream.

Stage 8 - 5 min.
Almond cream or frangipane
Once this mixture is incorporated, the addition of ingredients is complete for your almond cream.

For frangipane, leave the mixer running and gradually add cold 350 g confectioner's custard (crème pâtissière, or french pastry cream).

Stage 9 - 10 min.
Almond cream or frangipane
Then increase the speed of the mixer a little and let the mixture air out, about 10 minutes.

Stage 10
Almond cream or frangipane
Your almond cream, or frangipane, is ready.
Remarks
It is not necessary to roast the almond powder in the oven, but it is worth it because it will enhance the taste of your future almond cream.

You can store this cream in the refrigerator in a closed container for a few days, but it also freezes very well. You can then take from the container in the freezer, only the desired quantity for your recipe.
Keeping: A few days in the fridge, in a closed bottle. Could be freezed easily.
Source: After Gaston Lenôtre.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe240 RDI=90 %820 RDI=80 %590 RDI=90 %5,520 RDI=280 %23,130 RDI: 280 %
Per 100 g20 RDI=10 %90 RDI=8 %60 RDI=9 %580 RDI=30 %2,420 RDI: 30 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk, Nuts, egg
How much will it cost?
  • For 1 kg : 8.55 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipeSee them all 16
Plum tart
Plum tart

This tart made with sweetcrust pastry and almond cream is especially tasty with those rather sour little plums that can be found in such profusion in late summer.
218 K4.9 2 hours 40 min.
Exotic fruit tart
Exotic fruit tart

An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests.
325 K5 2 hours 25 min.
Tarte Bourdaloue
Tarte Bourdaloue

This tart is a classic of French pâtisserie. It's quite simple: a sweetcrust pastry case filled with almond cream and pears poached in syrup. Invented in the middle of the 19th century, it gets its name not from its creator but from Rue Bourdaloue, the street where he had his pâtisserie.
45 K 1 hour 2 min.
Brioche slices with almond cream
Brioche slices with almond cream

A brioche slice, soaked in rum syrup and covered with almond cream, then browned in the oven. It's a dessert, and also a pastry which goes very well with tea or coffee at the end of the afternoon, especially when it's cold outside.
216 K4.1 55 min.
Ramekins with almonds, apples and lemon
Ramekins with almonds, apples and lemon

A small individual dessert in a ramekin with 3 layers: almond cream, caramelized apples and lemon custard.
18 K 45 min.
This recipe uses (among others)
Other recipes you may also like
Almond tuiles
Almond tuiles
These delicious little biscuits ("tiles" in French) get their crunch and lightness from the use of flaked almonds rather than ground. It is not difficult to succeed, you just need to work fast after taking them out of the oven.
August 21th 2019388 K4 1 hour 20 min.
Peach and mint salad
Peach and mint salad
Here is a very simple, fresh and delicious recipe; the flavour of mint goes very well with peaches.
September 7th 2012316 K 24 20 min.
One should always cover a pan while heating
One should always cover a pan while heating
Tradition says: "One should always cover a pan while heating". In other words, if you heat water (or something else), it comes to the boil faster with a lid on the pan than without. True or false? Let's try the experiment...
July 25th 2017113 K 15 1 hour 20 min.
Sushi
Sushi
Sushi is probably the best known element of Japanese cooking outside Japan. For the Japanese it's a culinary art learned over time from masters, but we can make simplified and easier sushi which are still pretty and delicious. The most common types of sushi are nigiri: a little oval-shaped mouthfuls...
October 13th 2010344 K4.5 1 hour 40 min.
Little vanilla, clementine and chestnut verrines
Little vanilla, clementine and chestnut verrines
This is a fresh-flavoured verrine with 3 different flavoured layers: vanilla panna cotta, clementine and chestnut mousse.
December 11th 2022187 K 13.5 25 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-07-13)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
The 2 comments already posted on this recipe
  • Hello,
    No, don't worry about that, the mix of almond cream + crème patissière make a great result after baking.
    Posted by jh january 9th 2018 at 16:13 n° 2
  • Hello, my question about frangipan. Since almond cream has to be baked, doesn't it ruin Creme Patissiere? I thought you are not suppose to bake or overcook Creme Patissiere?
    Posted by Joe january 9th 2018 at 13:37 n° 1

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 e-mail address 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