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Almond cream or frangipane

Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette).

417K 2 69 4.4

Last modified on: January 23^th 2022

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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

Change these quantities to make: 500 g 1 kg 2 kg 3 kg

Change measures: Metric

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How long does it take?

Time required for this recipe:

Preparation	Cooking	Start 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 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 %

% 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 €

Change currency:

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

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".
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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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Brioche slices with almond cream

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See all recipes that use it

Source

After Gaston Lenôtre.

This recipe uses (among others)

	Butter: You can get more informations, or check-out other recipes which use it, for example: Tyrolean apple crumble, Steak burger topped with egg, Langoustine sabayon tart, Kouign-amann brioche, Fish "à la Bordelaise", ... All
	Ground almonds: You can get more informations, or check-out other recipes which use it, for example: Moist cereal bars, Calissons, Mirlitons, Caribbean upside-down cake, Beurre d'escargot, ... All
	Icing sugar: You can get more informations, or check-out other recipes which use it, for example: Brioche slices with almond cream, Chocolate almond cookies, Arlesian Biscuits, Brioche royale, Royal icing, ... All
	Cornflour: You can get more informations, or check-out other recipes which use it, for example: Chestnut moelleux, Italian hot chocolate , Upside-down Parmentier, Blackcurrant, vanilla and lime verrine , Confectioner's custard (Crème pâtissière, or French pastry cream), ... 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 9^th 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 9^th 2018 at 13:37 (n° 1)

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