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).
372K 2 63 4.4
Grade this recipe:

Last modified on: October 29th 2014

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

Change these quantities to make: 500 g 1 kg 2 kg 3 kg
How long does it take?
Time required for this recipe:
PreparationStart to finish
23 min.23 min.
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Step by step recipe


Stage 1 - 5 min.
Almond cream or frangipane : Photo of step #1
Put 750 g butter in the bowl of the mixer, and begin kneading on low speed to soften.

If you have a Kenwood, use the " K " beater.

Stage 2 - 3 min.
Almond cream or frangipane : Photo of step #2
Once butter is soft, stop the mixer and add 750 g ground almonds, 750 g icing sugar and 9 eggs.

Stage 3 - 10 min.
Almond cream or frangipane : Photo of step #3
Knead again on medium speed until obtaining a smooth light mixture (about 5 - 10 minutes).

Then add 75 g cornflour and 6 tablespoons rum while still kneading.

You have made almond cream that you can use as it, or improve in frangipane cream.

Stage 4 - 5 min.
Almond cream or frangipane : Photo of step #4
To make frangipane, add 1 kg 50 g Confectioner's custard (Crème pâtissière, or French pastry cream) (cold) a tablespoonful at a time.

Continue kneading until mixture is light and fluffy (about 5 minutes).

It is ready.
Remarks
You can keep this cream in the refrigerator in a closed container for several days, but it can also be frozen easily.
Keeping
A few days in the fridge, in a closed bottle. Could be freezed easily.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
14,943 Kcal or 62,563 Kj274 gr1,135 gr1,176 gr
747 %105 %107 %178 %
Per 100 g
Energetic valueProteins CarbohydratesFats
382 Kcal or 1,599 Kj7 gr29 gr30 gr
19 %3 %3 %5 %
% 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).
How much will it cost?
  • For 3 kg : 30.77 €

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Note : These prices are only approximate.

Some recipes that use this recipe

Mini almond-morello tarts
Mini almond-morello tarts

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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Rhubarb tart
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This version of rhubarb tart uses a sweetcrust pastry base, almond cream, diced rhubarb cooked until just tender and a rhubarb syrup glaze.
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Half apricots arranged on a thin layer of almond cream.
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Epiphany galette
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.
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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".
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See all recipes that use it
Source
After Gaston Lenôtre.
This recipe uses (among others)
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Flaky brownie brioche, Nachos, Grilled cheese, Roscoff loaf, Roasted cauliflower, ... All
Ground almondsGround almonds: You can get more informations, or check-out other recipes which use it, for example: Apricot blancmange, Chocolate madeleines, Linzer torte, Caribbean upside-down cake, Calissons, ... All
Icing sugarIcing sugar: You can get more informations, or check-out other recipes which use it, for example: Almond dacquoise, Half-cooked chocolate cake with raspberry coulis, Amiens macaroons, Pistachio "Financiers", Coconut tuiles, ... All
CornflourCornflour: You can get more informations, or check-out other recipes which use it, for example: Rabbit civet "à la normande", Sicilian Epiphany Pie, Italian hot chocolate , Boeuf (beef) bourguignon, Pistachio 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 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)
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