Almond cream or frangipane

A recipe from cooking-ez.com

For 1 kg, you will need:

• 1 250 g butter
• 2 250 g ground almonds
• 3 250 g icing sugar
• 4 3 Eggs
• 5 25 g cornflour
• 6 2 tablespoons rum
• 7 350 g Confectioner's custard (Crème pâtissière, or French pastry cream) (optional)
• Total weight: 955 grams

Times:

Preparation	Cooking	Start to finish
32 min.	12 min.	44 min.

Step by step recipe

1	Preheat the oven to 360°F (180°C). Pour 250 g ground almonds onto a sheet of baking paper placed on a baking sheet.
2	Bake for 10 to 12 minutes to roast the almond powder. Let cool. Set aside.
3	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.
4	In the bowl of a mixer, pour 250 g icing sugar, 25 g cornflour and 250 g butter cut into small pieces.
5	Add the roasted and cooled almonds.
6	Start the mixer and knead until smooth.
7	Leave the mixer running and pour in the egg + rum mixture in a small stream.
8	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).
9	Then increase the speed of the mixer a little and let the mixture air out, about 10 minutes.
10	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.

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