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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).

440K 2 72 4.4

Last modified on: January 23^th 2022

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For 2 kg, you will need:

1 500 g butter
2 500 g ground almonds
3 500 g icing sugar
4 6 eggs
5 50 g cornflour
6 4 tablespoons rum
7 700 g Confectioner's custard (Crème pâtissière, or French pastry cream) (optional)
Total weight: 1,910 grams

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

Change measures: Metric

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How long does it take?

Time required for this recipe:

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

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Step by step recipe

Stage 1 - 3 min.

Preheat the oven to 360°F (180°C).

Pour 500 g ground almonds onto a sheet of baking paper placed on a baking sheet.

Stage 2 - 12 min.

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

Let cool.

Set aside.

Stage 3 - 2 min.

Break 6 eggs into a high-sided container, add 4 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 500 g icing sugar, 50 g cornflour and 500 g 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 700 g 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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
9,962 Kcal or 41,709 Kj	183 gr	756 gr	784 gr
498 %	70 %	71 %	119 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
522 Kcal or 2,186 Kj	10 gr	40 gr	41 gr
26 %	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 2 kg : 17.09 €

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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.

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See all recipes that use it

This recipe uses (among others)

	Ground almonds: You can get more informations, or check-out other recipes which use it, for example: Crisp apricot and pistachio tart, Sweetcrust pastry (pâte sablée), Apple and almond cake, Apricot blancmange, Nanou's apple and almond cake, ... All
	Icing sugar: You can get more informations, or check-out other recipes which use it, for example: Marzipan (almond paste), Pink Reims biscuits, Croute à thé, Mirlitons of Guipavas, Gâteau Nantais, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Clarified butter, Cod loin with saffron, Caramelized apple and walnut cake, Spinach and Comté Loaf, Leek and broccoli "à la flamande", ... All
	Cornflour: You can get more informations, or check-out other recipes which use it, for example: Clementine confectioner's custard, Paris flan filling, Pistachio confectioner's custard, Rabbit civet "à la normande", Confectioner's custard (Crème pâtissière, or French pastry cream), ... 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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