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).
447K 4.4/5 based on 72 reviews
Grade this recipe:

Last modified on: January 23th 2022

Keywords for this recipe:
For 3 kg, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 32 min.
Cooking: 12 min.
All in all: 44 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.
Almond cream or frangipane
Preheat the oven to 360°F (180°C).

Pour 0 kg 3 g 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 9 Eggs into a high-sided container, add 6 tablespoons 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 1 lb + 10.4 oz icing sugar, 0 kg 2 g cornflour and 1 lb + 11.3 oz 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 0 kg 2 g 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
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe710 280 %2,470 230 %1,760 270 %16,570 830 %69,380 830 %
Per 100 g20 10 %90 8 %60 9 %580 30 %2,420 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 3 kg : 25.63 €

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 15
Pear tart with almond cream
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".
358K4.3 1 hour 14 min.
Apple amandine tarts from Brélès
Apple amandine tarts from Brélès

Amandines are small sweetcrust pastry tarts filled with fruit and topped with almond cream. Here's a rather more sophisticated version made with stewed apple, rice pudding and almond cream.
180K3.7 1 hour 10 min.
Ramekins with almonds, apples and lemon
Ramekins with almonds, apples and lemon

A small individual dessert in a ramekin with 3 layers: almond cream, caramelized apples and lemon custard.
9,525 45 min.
Apricot and almond cream tart
Apricot and almond cream tart

Half apricots arranged on a thin layer of almond cream.
324K4.1 1 hour 45 min.
Exotic fruit tart
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.
312K5 2 hours 23 min.
This recipe uses (among others)
Other recipes you may also like
Buckwheat pancakes
Buckwheat pancakes
Buckwheat pancakes (galettes de sarasin in French) are typical of Brittany and are often served as a savoury dish. They are made with buckwheat flour (a cereal-like seed which is gluten free).
July 21th 2015167K 24.3 15 min.
Bechamel sauce
Bechamel sauce
Bechamel sauce is a classic, made from a cooked butter-flour mix called "roux", where milk is added and slowly cooked. We get a thick sauce, used in many recipes.
June 13th 2024420K4.3 18 min.
Cocktail sauce
Cocktail sauce
Cocktail sauce is a spicy mayonnaise with cognac, Tabasco and concentrated tomato paste (or purée) added.
October 13th 2010197K4 9 min.
Scallops with crunchy vegetables and wine sabayon
Scallops with crunchy vegetables and wine sabayon
This is a bed of vegetables cut small, lightly cooked to stay crunchy. The scallops are cut in half and fried, filled with a morsel of foie gras, and served coated with a savoury reduced white wine sabayon. It entails some work, but the result is impresive.
June 11th 2011303K4 2 hours 56 min.
Chantilly cream
Chantilly cream
Chantilly cream, it's simply whipped liquid cream with sugar. It is use in many desserts, but already delicious simply with strawberries or other fruits.
September 17th 2013660K5 18 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-09-22)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
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 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
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.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page