Almond cream or frangipane
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette).
Last modified on: January 23th 2022
Keywords for this recipe: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
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 32 min. | 12 min. | 44 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 - 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.
Pour 250 g ground almonds onto a sheet of baking paper placed on a baking sheet.
Stage 2 - 12 min.
Stage 3 - 2 min.
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).
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.
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 % |
How much will it cost?
- For 1 kg : 8.54 €
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
Mini almond-morello tarts
This very simple recipe is a good way to use up leftover sweetcrust pastry. The tiny tarts are filled with almond cream and topped with a morello cherry (French Griottines are best, if you can get them).
19K 24 min.
Fondant-iced pithivier
The classic French pithivier is a traditional dessert, rather like the Epiphany galette: puff or flaky pastry (pâte feuilletée) filled with almond cream. But there is also an iced cake version called a "pithivier fondant": moist, very simple, and without the puff pastry. Here's how to make it.
9,562 1 hour 58 min.
Tarte Bourdaloue
This tart is a classic of French pâtisserie. It's quite simple: a sweetcrust pastry case filled with almond cream and pears poached in syrup. Invented in the middle of the 19th century, it gets its name not from its creator but from Rue Bourdaloue, the street where he had his pâtisserie.
26K 1 hour 27 min.
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".
344K4.3 1 hour 14 min.
This recipe uses (among others)
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Steak burger topped with egg, Beurre blanc sauce, Kouign-amann, Traditional nutty choc-chip cookies, X-Files cookies, ... All |
 | Ground almonds: You can get more informations, or check-out other recipes which use it, for example: Chestnut moelleux, Sicilian Epiphany Pie, Strawberry and rhubarb crumble, Nanou's chocolate cake, Santiago Cake, ... All |
 | Icing sugar: You can get more informations, or check-out other recipes which use it, for example: Chocolate almond cookies, Succès praliné (praline meringue), Sweet pastry, Nanou's chocolate cake, Brioche royale, ... All |
 | Cornflour: You can get more informations, or check-out other recipes which use it, for example: Leopard cake, Caramelized pear custard tart, Upside-down Parmentier, Apple custard tart, Rich hazelnut buttercream, ... All |
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No, don't worry about that, the mix of almond cream + crème patissière make a great result after baking.