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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:

0 258 ml butter
1 567.5 ml ground almonds
2 250 ml icing sugar
3 3 eggs
4 24.25 ml cornflour
5 2 tablespoons rum
6 350 ml 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.

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Step by step recipe

Stage 1 - 5 min.

Almond cream or frangipane : Photo of step #1

Put 258 ml 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 567.5 ml ground almonds, 250 ml 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 24.25 ml 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 ml 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

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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Rhubarb tart

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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.
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Apricot and almond cream tart

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Epiphany galette

Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.
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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: Bechamel sauce, Muffin dough, Béarnaise sauce, Leek and tuna loaf, Cheese Soufflé, ... All
	Ground almonds: You can get more informations, or check-out other recipes which use it, for example: Marzipan (almond paste), Linzer torte, Almond mug cake for Mary, Apple Strudel, Chocolate madeleines, ... All
	Icing sugar: You can get more informations, or check-out other recipes which use it, for example: Half-cooked chocolate cake with raspberry coulis, Macarons (the original French macaroons) , Stuffed prunes, Jam doughnuts, Calissons, ... All
	Cornflour: You can get more informations, or check-out other recipes which use it, for example: Blanquette of veal, Gâteau Basque , Pear and lime meringue pie, Chocolate eclairs, Chestnut moelleux, ... 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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