1,227 easy and fully explained recipes, with 25,103 photos and 76 videos

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

Last modified on: October 29^th 2014

Keywords for this recipe:Cream Almonds Custard cream Frangipane

For 1 kg, you will need:

0 9.1 oz butter
1 1 lb + 4.0 oz ground almonds
2 8.8 oz icing sugar
3 3 eggs
4 0.9 oz cornflour
5 2 tablespoons rum
6 12.3 oz 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

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Start to finish
23 min.	23 min.

At what time:

When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ?
Work this out...

Step by step recipe

Stage 1 - 5 min.

Almond cream or frangipane : Photo of step #1

Put 9.1 oz 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 1 lb + 4.0 oz ground almonds, 8.8 oz icing sugar and 3 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 0.9 oz cornflour and 2 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 12.3 oz 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 value	Proteins	Carbohydrates	Fats
4,981 Kcal or 20,854 Kj	91 gr	378 gr	392 gr
249 %	35 %	36 %	59 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
382 Kcal or 1,599 Kj	7 gr	29 gr	30 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 1 kg : 10.26 €

Change currency:

Note : These prices are only approximate.

Some recipes that use this recipe

Apricot and almond cream tart

Half apricots arranged on a thin layer of almond cream.
295K4.1 1 hour 45 min.

Rhubarb tart

This version of rhubarb tart uses a sweetcrust pastry base, almond cream, diced rhubarb cooked until just tender and a rhubarb syrup glaze.
72K4.3 2 hours 10 min.

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".
319K4.2 1 hour 14 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.
275K5 2 hours 23 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.
15K 1 hour 27 min.

See all recipes that use it

Source

After Gaston Lenôtre.

This recipe uses (among others)

	Butter: You can get more informations, or check-out other recipes which use it, for example: Brownies, Mushroom velouté, Hollandaise sauce, Pavlova, Leek and potato soup, ... All
	Ground almonds: You can get more informations, or check-out other recipes which use it, for example: Arlesian Biscuits, Checkerboard biscuits, Macarons (the original French macaroons) , Moist cereal bars, Strawberry and rhubarb crumble, ... All
	Icing sugar: You can get more informations, or check-out other recipes which use it, for example: Calissons, Moist Lemon Cake, Swiss meringues, Jam doughnuts, Saint Honoré cake, ... All
	Cornflour: You can get more informations, or check-out other recipes which use it, for example: Peach and verbena feuilleté, Italian hot chocolate , Apple confectioner's custard, Lemon Confectioner's Custard, Pistachio confectioner's custard, ... All

Other recipes you may also like

Macarons (the original French macaroons)

This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...
1.5M 714.6 2 hours 38 min. October 3^rd 2019

Chocolate mousse

Here is a simple quick recipe for chocolate mousse. It is just necessary to be careful at the final stage, when mixing the melted chocolate and the beaten egg-whites.
438K3.7 40 min. February 21^th 2011

Pumpkin (or potimarron) soup

A smooth and fragrant soup, it's much better with potimarron (Japanese chestnut pumpkin) than ordinary pumpkin.
298K4.1 1 hour 10 min. October 13^th 2010

Salmon "en papillote" with small vegetables

A fresh salmon escalope just salt and pepper with small dices of small vegetables.
219K 15 1 hour 28 min. June 22^th 2011

Stewed apple (compote)

Here is a very basic but delicious recipe, and the pitfalls to avoid.
2.3M 14.8 1 hour 13 min. November 8^th 2017

News list of cooking-ez.com

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

Post your comment or question

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)

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.

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.