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).
439K 2 72 4.4
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Last modified on: January 23th 2022

Keywords for this recipe:
For 500 g, you will need:

Change these quantities to make: 500 g 1 kg 2 kg 3 kg
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
32 min.12 min.44 min.
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Step by step recipe


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

Pour 284 ml ground almonds onto a sheet of baking paper placed on a baking sheet.

Stage 2 - 12 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 2 eggs into a high-sided container, add 1 tablespoon 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 125 ml icing sugar, 12.61 ml cornflour and 129 ml 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 175 ml 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
Whole recipe
Energetic valueProteins CarbohydratesFats
2,529 Kcal or 10,588 Kj49 gr190 gr199 gr
126 %19 %18 %30 %
Per 100 g
Energetic valueProteins CarbohydratesFats
503 Kcal or 2,106 Kj10 gr38 gr40 gr
25 %4 %4 %6 %
% 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).
Possible allergens in this recipe: Milk, Nuts, Egg
How much will it cost?
  • For 500 g : 4.35 €

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 recipes that use this recipe

Epiphany galette
Epiphany galette

Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.
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Mirlitons
Mirlitons

Mirlitons are little puff-pastry tarts with an almond cream filling.
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Mirlitons of Guipavas

You may already be familiar with mirlitons, a delicious little bakery pastry made from puff pastry and almond cream, but here are the mirlitons from Guipavas, which are even more delicious because they're made from croissant dough.
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Plum tart
Plum tart

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Apricot and almond cream tart

Half apricots arranged on a thin layer of almond cream.
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See all recipes that use it
This recipe uses (among others)
Ground almondsGround almonds: You can get more informations, or check-out other recipes which use it, for example: Gâteau Nantais, Linzer torte, Financier batter, Armagnac marzipan, Succès praliné (praline meringue), ... All
Icing sugarIcing sugar: You can get more informations, or check-out other recipes which use it, for example: Viennese Shortbread, Walnut short bread, Financier batter, Jam doughnuts, How to make marzipan decorations, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Bounty-style tart for Alison, Plum and hazelnut crumble, Langoustine sabayon tart, Panettone, Béarnaise sauce, ... All
CornflourCornflour: You can get more informations, or check-out other recipes which use it, for example: Chestnut moelleux, Italian hot chocolate , Clementine confectioner's custard, Peach and verbena feuilleté, Blackcurrant, vanilla and lime verrine , ... 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 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)
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