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Almond cream or frangipane

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

446K 2× 4.4/5 based on 72 reviews

Last modified on: January 23^th 2022

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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

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How long will it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
32 min.	12 min.	44 min.

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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 - 12 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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
5,524 Kcal or 23,128 Kj	238 gr	823 gr	588 gr
276 %	92 %	78 %	89 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
578 Kcal or 2,420 Kj	25 gr	86 gr	62 gr
29 %	10 %	8 %	9 %

% 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).

Possible allergens in this recipe: Milk, Nuts, Egg

How much will it cost?

For 1 kg : 8.54 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

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See all recipes that use it

This recipe uses (among others)

	Icing sugar: You can get more informations, or check-out other recipes which use it, for example: Calissons, How to make marzipan decorations, Marzipan (almond paste), Toasted almond cake, Chocolate madeleines, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Old style brioche, Tyrolean apple crumble, Sausage mushroom and cheese crumble, Caramelized pear custard tart, Clementine Creamy, ... All
	Ground almonds: You can get more informations, or check-out other recipes which use it, for example: Chestnut moelleux, Sicilian Epiphany Pie, Nanou's chocolate cake, Apple and almond cake, Almond macaroon cake, ... All
	Cornflour: You can get more informations, or check-out other recipes which use it, for example: Paris flan filling, Sicilian Epiphany Pie, Chocolate-verbena cream, Blanquette of veal, Langoustine gratin, ... All

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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

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