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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).

466 K 2× 4.4/5 (72 reviews)

45 min.

Easy

10.30 €

1 kg

7 Ingredients

Last modified on: January 23^th 2022

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For 1 kg, you will need:

1 258 ml butter
2 567.5 ml ground almonds
3 250 ml icing sugar
4 3 eggs
5 24.25 ml cornflour
6 2 tablespoons rum
7 350 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:

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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 567.5 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 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.

In the bowl of a mixer, pour 250 ml icing sugar, 24.25 ml cornflour and 258 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 350 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	240 RDI=90 %	820 RDI=80 %	590 RDI=90 %	5,520 RDI=280 %	23,130 RDI: 280 %
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 1 kg : 8.55 €

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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

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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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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.
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Mirlitons

Mirlitons are little puff-pastry tarts with an almond cream filling.
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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.
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Late summer tart with plums and apricots

For this end-of-summer tart, a base of shortcrust pastry, a layer of almond cream and apricot and plum segments.
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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

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