Almond Frangipane (French Almond Cream) Recipe
This classic Almond Frangipane recipe features a rich and velvety French almond cream made from ground almonds, butter, sugar, and eggs. Perfect for filling tarts, pastries, and cakes, this luscious frangipane adds a nutty depth and moist texture to your baked goods. Easy to prepare and incredibly versatile, it is a staple in French patisserie that elevates any dessert with its creamy almond flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes (baking time for filled tart)
- Total Time: 45 minutes
- Yield: Enough to fill one 9-inch tart shell
- Category: Dessert Filling
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
Frangipane Ingredients
- 1 cup (100g) almond flour (ground almonds)
- 100g unsalted butter, softened
- 100g granulated sugar
- 2 large eggs
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract (optional)
- 1/4 teaspoon almond extract (optional)
- Pinch of salt
Instructions
- Prepare the Butter and Sugar: In a mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light, fluffy, and pale in color. This usually takes about 3-5 minutes using an electric mixer on medium speed, incorporating air into the butter to create a creamy base.
- Add the Eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. This step helps to maintain the emulsion and keep the mixture smooth without curdling.
- Mix in Dry Ingredients: Gently fold in the almond flour, all-purpose flour, and a pinch of salt. Use a spatula to combine everything evenly, being careful not to overmix, which could affect the texture. The almond flour provides the characteristic almond flavor and a slightly grainy texture.
- Add Flavorings: Stir in vanilla extract and almond extract if using, which enhance the natural almond aroma and add subtle complexity to the frangipane.
- Rest the Frangipane: Cover the bowl with plastic wrap and refrigerate the frangipane for at least 30 minutes. This resting step allows the flavors to meld together and the mixture to firm up slightly, making it easier to spread in your tart or pastry.
- Use as Filling: Once rested, spread the frangipane evenly into a prepared tart shell, pie crust, or pastry base. It is now ready to be baked according to your specific recipe instructions, usually for about 25-30 minutes at 350°F (175°C) until golden and set.
Notes
- You can substitute almond flour with finely ground blanched almonds if almond flour is unavailable.
- If the frangipane appears too soft after mixing, chilling it longer helps for easier handling.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend or cornstarch.
- Add a tablespoon of rum or orange zest to vary the flavor profile.
- Store unused frangipane in the refrigerator for up to 2 days or freeze for longer storage.
