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Almond cream or frangipane

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

373K 2 63 4.4

Last modified on: October 29^th 2014

Keywords for this recipe:Cream Almonds Custard cream Frangipane

For 500 g, you will need:

0 125 g butter
1 125 g ground almonds
2 125 g icing sugar
3 2 eggs
4 13 g cornflour
5 1 tablespoon rum
6 175 g Confectioner's custard (Crème pâtissière, or French pastry cream) (optional)
Total weight: 678 grams

Change these quantities to make: 500 g 1 kg 2 kg 3 kg

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Start to finish
23 min.	23 min.

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Step by step recipe

Stage 1 - 5 min.

Almond cream or frangipane : Photo of step #1

Put 125 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.

Stage 2 - 3 min.

Almond cream or frangipane : Photo of step #2

Once butter is soft, stop the mixer and add 125 g ground almonds, 125 g icing sugar and 2 eggs.

Stage 3 - 10 min.

Almond cream or frangipane : Photo of step #3

Knead again on medium speed until obtaining a smooth light mixture (about 5 - 10 minutes).

Then add 13 g cornflour and 1 tablespoon rum while still kneading.

You have made almond cream that you can use as it, or improve in frangipane cream.

Stage 4 - 5 min.

Almond cream or frangipane : Photo of step #4

To make frangipane, add 175 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.

Remarks

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

Keeping

A few days in the fridge, in a closed bottle. Could be freezed easily.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
2,529 Kcal or 10,588 Kj	49 gr	190 gr	199 gr
126 %	19 %	18 %	30 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
373 Kcal or 1,562 Kj	7 gr	28 gr	29 gr
19 %	3 %	3 %	4 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 500 g : 5.20 €

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Note : These prices are only approximate.

Some recipes that use this recipe

Apricot and almond cream tart

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This very simple recipe is a good way to use up leftover sweetcrust pastry. The tiny tarts are filled with almond cream and topped with a morello cherry (French Griottines are best, if you can get them).
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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.
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See all recipes that use it

Source

After Gaston Lenôtre.

This recipe uses (among others)

	Ground almonds: You can get more informations, or check-out other recipes which use it, for example: Moist chocolate cake, Stuffed prunes, Fruit crumble, Beurre d'escargot, Moist cereal bars, ... All
	Icing sugar: You can get more informations, or check-out other recipes which use it, for example: Arlesian Biscuits, Sweet pastry, Brioche royale, Amiens macaroons, Coconut "croute à thé", ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Old style brioche, Autumn apple and plum crumble pie, Beurre d'escargot, Potatoes with prawns, Buckwheat almond biscuits, ... All
	Cornflour: You can get more informations, or check-out other recipes which use it, for example: Chocolate eclairs, Confectioner's custard (Crème pâtissière, or French pastry cream), Crusty pistachio, almond and apricot flan, Mushroom velouté, Eggs meurette, ... All

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Your 2 comments or questions 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 9^th 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 9^th 2018 at 13:37 (n° 1)

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