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).
441K 2 72 4.4
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Last modified on: January 23th 2022

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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:
PreparationCookingStart to finish
32 min.12 min.44 min.
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Step by step recipe

Stage 1 - 3 min.
Almond cream or frangipane
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.
Almond cream or frangipane
Bake for 10 to 12 minutes to roast the almond powder.

Let cool.

Set aside.

Stage 3 - 2 min.
Almond cream or frangipane
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.
Almond cream or frangipane
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.
Almond cream or frangipane
Add the roasted and cooled almonds.

Stage 6 - 4 min.
Almond cream or frangipane
Start the mixer and knead until smooth.

Stage 7 - 2 min.
Almond cream or frangipane
Leave the mixer running and pour in the egg + rum mixture in a small stream.

Stage 8 - 5 min.
Almond cream or frangipane
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.
Almond cream or frangipane
Then increase the speed of the mixer a little and let the mixture air out, about 10 minutes.

Stage 10
Almond cream or frangipane
Your almond cream, or frangipane, is ready.
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.
A few days in the fridge, in a closed bottle. Could be freezed easily.
After Gaston Lenôtre.
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
522 Kcal or 2,186 Kj10 gr40 gr41 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.

Some recipes that use this recipe

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See all recipes that use it
This recipe uses (among others)
Icing sugarIcing sugar: You can get more informations, or check-out other recipes which use it, for example: Chocolate sweetcrust pastry, Calissons, Nanou's chocolate cake, Tarte Normande, Mini lemon millefeuilles, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Baked apples from St Aubin le Vertueux, Potimarron (Japanese chestnut pumpkin) purée, Tatin apple diplomat tart, Pistachio cream, Brownies, ... All
Ground almondsGround almonds: You can get more informations, or check-out other recipes which use it, for example: Brioche royale, Almond dacquoise, Macarons (the original French macaroons) , Nanou's chocolate cake, Armagnac marzipan, ... All
CornflourCornflour: You can get more informations, or check-out other recipes which use it, for example: Pumpkin (or potimarron) soup, Gâteau Basque , Caramelized pear custard tart, Upside-down Parmentier, Eggs meurette, ... 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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