1,504 easy and fully explained recipes, with +66K photos and 78 videos

Almond cream or frangipane

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

463 K 2× 4.4/5 (72 reviews)

45 min.

Easy

10.30 €

500 g

7 Ingredients

Last modified on: January 23^th 2022

For this recipe: I want to make it (600×) I made it (524×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

For 500 g, you will need:

1 129 ml butter
2 284 ml ground almonds
3 125 ml icing sugar
4 2 egg
5 14.55 ml cornflour
6 1 tablespoon rum
7 175 ml confectioner's custard (crème pâtissière, or french pastry cream) (optional)

Change these quantities to make:

500 g 1 kg 2 kg 3 kg

Change measures:

Metric

Metric weight Metric volumes

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.

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 - 15 min.

Bake for 10 to 12 minutes to roast the almond powder.

Let cool.

Set aside.

Stage 3 - 2 min.

Break 2 egg 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.

In the bowl of a mixer, pour 125 ml icing sugar, 14.55 ml cornflour and 129 ml butter cut into small pieces.

Stage 5 - 1 min.

Add the roasted and cooled almonds.

Stage 6 - 4 min.

Start the mixer and knead until smooth.

Stage 7 - 2 min.

Leave the mixer running and pour in the egg + rum mixture in a small stream.

Stage 8 - 5 min.

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.

Then increase the speed of the mixer a little and let the mixture air out, about 10 minutes.

Stage 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.

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 recipe	120 RDI=50 %	410 RDI=40 %	290 RDI=50 %	2,770 RDI=140 %	11,600 RDI: 140 %
Per 100 g	20 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 500 g : 4.30 €

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

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.

Ramekins with almonds, apples and lemon

A small individual dessert in a ramekin with 3 layers: almond cream, caramelized apples and lemon custard.
17 K 45 min.

Apple-almond shortbread tart

A great pastry classic, with a shortbread base, almond cream and apple slices.
17 K

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.
19 K 1 hour 15 min.

Apricot and almond cream tart

Half apricots arranged on a thin layer of almond cream.
333 K4.1 1 hour 45 min.

This recipe uses (among others)

Other recipes you may also like

Celeriac Rémoulade

A classic recipe of traditional French bistro cooking (winter salad).
December 21^th 2020408 K5 20 min.

Croque-monsieur

A classic of French "street food" or bistros: a slice of ham between two slices of bread spread with béchamel sauce. The sandwich is then sprinkled with cheese and toasted in the oven.
August 1^st 2010263 K4 50 min.

Rémoulette dressing

This is similar to rémoulade dressing, but with lemon juice instead of vinegar and with chopped chives added. The name comes from the French for chives: "ciboulette". In technical terms, it is a cold emulsion, like mayonnaise. Not just a tasty dressing for vegetables and salads, it also goes well...
March 27^th 201979 K 8 min.

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.
January 1^st 2025297 K 24.5 3 hours 8 min.

Express apple tart

A fine apple tart, very quick to make.
April 8^th 2020373 K 24.6 55 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

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 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

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.