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).
399K 2 67 4.4
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Last modified on: January 23th 2022

Keywords for this recipe:CreamAlmondsCustard creamFrangipane
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 : Photo of step #1
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 : Photo of step #2
Bake for 10 to 12 minutes to roast the almond powder.

Let cool.

Set aside.

Stage 3 - 2 min.
Almond cream or frangipane : Photo of step #3
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 : Photo of step #4
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 : Photo of step #5
Add the roasted and cooled almonds.

Stage 6 - 4 min.
Almond cream or frangipane : Photo of step #6
Start the mixer and knead until smooth.

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

Stage 8 - 5 min.
Almond cream or frangipane : Photo of step #8
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 : Photo of step #9
Then increase the speed of the mixer a little and let the mixture air out, about 10 minutes.

Stage 10
Almond cream or frangipane : Photo of step #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.
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
382 Kcal or 1,599 Kj7 gr29 gr30 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

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See all recipes that use it
Source
After Gaston Lenôtre.
This recipe uses (among others)
Ground almondsGround almonds: You can get more informations, or check-out other recipes which use it, for example: Amaretti, Croute à thé, Santiago Cake, Mirlitons, Strawberry and rhubarb crumble, ... All
Icing sugarIcing sugar: You can get more informations, or check-out other recipes which use it, for example: Arlesian Biscuits, Hazelnut and orange cake, Marzipan (almond paste), Gâteau Nantais, Macarons (the original French macaroons) , ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Koulibiak in pie dish, Cramique, Grandma Solange's biscuits, Spaghetti with mussels and basil, Fish fillet in express cooking envelope, ... All
CornflourCornflour: You can get more informations, or check-out other recipes which use it, for example: Gâteau Basque , Mushroom velouté, Apple confectioner's custard, Blanquette of veal, French custard tart, ... 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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