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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 €

2 kg

7 Ingredients

Last modified on: January 23^th 2022

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For 2 kg, you will need:

1 2 cups + 3 tablespoons butter
2 4 ¾ cups ground almonds
3 2 cups + 2 tablespoons icing sugar
4 6 eggs
5 ¼ cup cornflour
6 4 tablespoons rum
7 3 cups 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

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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 4 ¾ cups 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 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 2 cups + 2 tablespoons icing sugar, ¼ cup cornflour and 2 cups + 3 tablespoons 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 3 cups 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	480 RDI=180 %	1,650 RDI=160 %	1,180 RDI=180 %	11,050 RDI=550 %	46,250 RDI: 550 %
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 2 kg : 17.10 €

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

Pear tart with almond cream

This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".
370 K4.3 1 hour 15 min.

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.
221 K4.9 2 hours 40 min.

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.
47 K 1 hour 2 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.
299 K 24.5 3 hours 8 min.

Apricot and almond cream tart

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

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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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