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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).

373K 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:

0 250 g butter
1 250 g ground almonds
2 250 g icing sugar
3 3 eggs
4 25 g cornflour
5 2 tablespoons rum
6 350 g Confectioner's custard (Crème pâtissière, or French pastry cream) (optional)
Total weight: 1,305 grams

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.

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Step by step recipe

Stage 1 - 5 min.

Almond cream or frangipane : Photo of step #1

Put 250 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 250 g ground almonds, 250 g 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 25 g 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 350 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 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 €

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Note : These prices are only approximate.

Some recipes that use this recipe

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.
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Epiphany galette

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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.
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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.
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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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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: Breton sablé biscuit dough, Salmon rillettes, Chicken Brussels pie, Pan-fried cheese, egg and spinach toastie, Sorrel soup, ... All
	Ground almonds: You can get more informations, or check-out other recipes which use it, for example: Financier batter, Fruit crumble, Macarons (the original French macaroons) , Moist chocolate cake, Strawberry and rhubarb crumble, ... All
	Icing sugar: You can get more informations, or check-out other recipes which use it, for example: Coconut tuiles, Nanou's chocolate cake, Sweet pastry, Coconut "croute à thé", Mirlitons, ... All
	Cornflour: You can get more informations, or check-out other recipes which use it, for example: Sicilian Epiphany Pie, Pistachio confectioner's custard, Blanquette of veal, Boeuf (beef) bourguignon, Langoustine gratin, ... 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 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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