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–+ servings

Frangipane (Almond Cream)

Recipe Basics
Rich, buttery almond cream that bakes into something soft, almost custardy, and intensely nutty and lightly sweet. The filling for fruit tarts, pear tarts, croissants, and anything else that needs an almond layer. It only takes five ingredients and five minutes to make!
Frangipane recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings 400 gr

Ingredients 

Equipment

Instructions

1. Cream the butter and sugar

  1. Beat the butter and sugar together until pale and creamy, about 2 minutes with a mixer or by hand. It should look smooth and slightly lighter in colour. Don't overdo it.

2. Add the eggs

  1. Add the eggs one at a time, beating well between each. If it looks like it's splitting, don't panic, keep beating and it comes back. Both eggs and butter must be at room temperature.

3. Add the almonds and flavourings

  1. Add the ground almonds, rum and vanilla. Mix just until combined and smooth. Stop as soon as it's homogeneous. It should be soft, spreadable and slightly grainy.

4. Use or store

  1. Use immediately, or transfer to an airtight container and refrigerate for up to 3 days. If chilled, bring back to room temperature and stir briefly before using.
    2. This recipe makes about 400g, enough for one 24cm galette or tart, or six individual tartlets.

Notes

  • Room temperature is essential. Cold butter won't cream and cold eggs split the mix. Take everything out at least an hour ahead.
  • Don't overwhip. Mix until smooth, no more. Too much air makes it puff and overflow in the oven.
  • Tant pour tant: equal weights of butter, sugar, ground almonds and egg. A medium egg ≈ 50g, so 2 eggs = 100g of everything else. Scale up or down from there.
  • Rum is traditional and rounds out the almond flavour, but you can use almond extract or leave it out.
  • Make ahead: keeps 3 days in the fridge or a month frozen. Back to room temperature before using.
  • Uses: galette des rois, almond croissants, tarte bourdaloue, fruit tarts, bostock, and anything wanting a bit of almond.