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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).

433K 2 70 4.4

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 does 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
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
522 Kcal or 2,186 Kj	10 gr	40 gr	41 gr
26 %	4 %	4 %	6 %

% 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 €

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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)

	Butter: You can get more informations, or check-out other recipes which use it, for example: Seafood feuillantines, The total turnip, Canadian apple crumble, Little chocolate and hazelnut fondants, Cod loin with saffron, ... All
	Ground almonds: You can get more informations, or check-out other recipes which use it, for example: Strawberry and rhubarb crumble, Apricot blancmange, Fruit crumble, Pear, grapefruit and pistachio tart, Checkerboard biscuits, ... All
	Icing sugar: You can get more informations, or check-out other recipes which use it, for example: Pistachio madeleines, Nanou's chocolate cake, Rich hazelnut buttercream, Tarte Normande, Cigarettes Russes (Piroulines), ... All
	Cornflour: You can get more informations, or check-out other recipes which use it, for example: Lime confectioner's custard (pastry cream), Du Barry soup, Gâteau Basque , Blanquette of veal, 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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