Almond cream or frangipane
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette).
355,430 24.6/5 for 55 ratings
Grade this recipe: Last modified on: October 29th 2014
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
How long does it take?
Time required for this recipe:
| Preparation | Start to finish |
|---|---|
| 23 min. | 23 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 5 min.
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.
If you have a Kenwood, use the " K " beater.
Stage 2 - 3 min.
Stage 3 - 10 min.
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.
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.
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.
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 % |
How much will it cost?
- For 1 kg : 10.26 €
Note : These prices are only approximate.
Some recipes that use this recipe
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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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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Source
After Gaston Lenôtre.More recipes?
This recipe uses (among others) | Butter: You can get more informations, or check-out other recipes which use it, for example: Chocolate cereal bars, Steamed leeks with morel sabayon, Pan-fried salmon with white cabbage, Green bean purée, Chocolate sweetcrust pastry, ... All |
| Ground almonds: You can get more informations, or check-out other recipes which use it, for example: Fruit crumble, Sweetcrust pastry (pâte sablée), Chocolate madeleines, Gâteau Nantais, Macarons (the original French macaroons) , ... All |
| Icing sugar: You can get more informations, or check-out other recipes which use it, for example: Royal icing, Pistachio "Financiers", Cigarettes Russes (Piroulines), Financier batter, Almond dacquoise, ... All |
| Cornflour: You can get more informations, or check-out other recipes which use it, for example: Mushroom velouté, Two-stage beef chuck , Rabbit civet "à la normande", Pumpkin (or potimarron) soup, Peach and verbena feuilleté, ... All |
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Post your comment or question
Your 2 comments or questions on this recipe
No, don't worry about that, the mix of almond cream + crème patissière make a great result after baking.