1,459 easy and fully explained recipes, with +66K photos and 78 videos

Almond cream or frangipane

Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette).

450 K 2× 4.4/5 (72 reviews)

45 min.

Easy

10.30 €

1 kg

7 Ingredients

Last modified on: January 23^th 2022

For 1 kg, you will need:

1 250 g butter
2 250 g ground almonds
3 250 g icing sugar
4 3 Eggs
5 25 g cornflour
6 2 tablespoons rum
7 350 g Confectioner's custard (Crème pâtissière, or French pastry cream) (optional)
Total weight: 955 grams

Change these quantities to make:

500 g 1 kg 2 kg 3 kg

Change measures:

Metric

Metric weight Metric volumes

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 250 g 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 g icing sugar, 25 g cornflour and 250 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 350 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

	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 €

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".
360 K4.3 1 hour 15 min.

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.
314 K5 2 hours 25 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.
210 K4.9 2 hours 40 min.

Brioche slices with almond cream

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.
209 K4.1 55 min.

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).
29 K 25 min.

This recipe uses (among others)

Other recipes you may also like

Clarified butter

This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.
June 21^th 2017456 K4.2 2 hours 15 min.

Sweetcrust pastry (pâte sablée)

Sweetcrust pastry is one of the basic pastry of French patisserie, used in many tart and cakes recipes, but it can also be rolled out and cut into biscuits, delicious with tea or coffee. This recipe is given for those who have a mixer (Kenwood, KitchenAid or other), but it can also be done with your...
July 1^st 2019476 K 24.4 35 min.

Sugar syrup

This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads.
February 21^th 2011744 K3.5 8 min.

How to cook hard-boiled eggs properly

A hard-boiled egg is properly cooked when: shell is not broken, white and yolk are firm, yolk is only yellow with no traces of green around it. Here are some tips to make this easy.
November 4^th 20131.37 M 65 1 hour 30 min.

How to prepare spinach

For most people (and me most of all), spinach brings back bad memories of canteens... But, well prepared, it's a fine and delicate vegetable which goes remarkably well with scrambled eggs, fish, and many another things. Here are two ways of preparing it.
June 5^th 20153.37 M3.5 1 hour 9 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

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

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.