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
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Last modified on: October 29th 2014

Keywords for this recipe:CreamAlmondsCustard creamFrangipane
For 1 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 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 valueProteins CarbohydratesFats
4,981 Kcal or 20,854 Kj91 gr378 gr392 gr
249 %35 %36 %59 %
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 1 kg : 10.26 €

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Note : These prices are only approximate.

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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: Brownies, Mushroom velouté, Hollandaise sauce, Pavlova, Leek and potato soup, ... All
Ground almondsGround 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 sugarIcing 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
CornflourCornflour: 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
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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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