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).
454 K 4.4/5 (72 reviews)
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Last modified on: January 23th 2022
For 1 kg, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 35 min.
Cooking: 15 min.
All in all: 45 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

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 - 15 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.
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
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe240 RDI=90 %820 RDI=80 %590 RDI=90 %5,520 RDI=280 %23,130 RDI: 280 %
Per 100 g20 RDI=10 %90 RDI=8 %60 RDI=9 %580 RDI=30 %2,420 RDI: 30 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk, Nuts, egg
How much will it cost?
  • For 1 kg : 8.55 €

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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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The 2 comments already posted 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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