Discover the creamy, sweet almond taste of Frangipane with this foolproof recipe. This versatile delight can be used in pastries, bostocks, tarts, and more, perfect for breakfast or dessert.
Unleash your inner pastry chef with this foolproof frangipane recipe. If you have tasted an almond croissant from any bakery, you have a good idea of what frangipane tastes like. This is a classic recipe that any baker, novice or experienced, should know how to make. This seemingly intimidating filling recipe is straightforward.
This creamy almond filling offers a sweet almond flavor, perfect for versatile uses. Spread frangipane into tart crust, pie crust, croissant dough, or over stale brioche slices (bostocks). Enjoy baked almond-filled treats with fresh fruit and Chantilly cream.
From decadent almond croissants to irresistible bostocks and ravishing tarts, it's an easy-to-make delight for breakfast or dessert that embodies the classic culinary tradition. You'll find this simple frangipane recipe to be one you visit repeatedly.
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What is Frangipane?
Frangipane is an almond-flavored custard that is similar to pastry cream. It is a classic filling used in French pastry. You'll find it in cakes, tarts, and pastries like almond croissants and Bakewell tarts. Classic frangipane is made from butter, sugar, eggs, ground almonds, and flavoring.
What is the Difference Between Marzipan and Frangipane?
While both are derived from almonds and sugar, marzipan and frangipane have different textures, flavor profiles, and uses.
- Marzipan: Marzipan is a sweet almond paste made from almonds, sugar, glucose syrup, and water. This moldable paste is dense and smooth. It's generally used for candies and cake.
- Frangipane: Frangipane is a sweet almond filling made from softened butter, almond flour, sugar, and eggs. It is less sweet than marzipan, with a texture that is soft and spreadable. This almond custard is commonly used to fill pastries, tarts, and pies.
Homemade Frangipane Filling Recipe
Frangipane is a breeze to make, utilizing few ingredients and little labor. The almond flavors shine thanks to its almond flour base and almond extract.
- Basic Ingredients: This frangipane recipe uses approachable, simple ingredients like butter, egg, salt, and granulated sugar.
- Two-Step Procedure: While its name may sound intimidating, frangipane can not be easier to make. It's ready in just two simple steps.
- Many Uses: Frangipane's use in dessert and pastry is vast.
Ingredients
- Unsalted Butter (room temperature) - Butter keeps frangipane rich, velvety, and delicious.
- Granulated Sugar - This sweet almond custard utilizes granulated sugar for its sweet taste.
- Salt - A small amount of salt helps balance the sweetness.
- Almond Flour - Almond flour, a.k.a. blanched ground almonds, makes up the base of this almond-flavored pastry cream.
- Large Egg (room temperature) - The egg helps bind the filling together. Remember, because there is raw egg in this filling, be sure to bake it first before ingesting it.
- Almond Extract - Almond extract adds additional almond flavor. A small amount of almond extract goes a long way. This recipe calls for ½ a tsp, but add more depending on taste preferences.
See the recipe card for the ingredient quantities.
How to Make Frangipane
- Cream butter, sugar, and salt in a large bowl using an electric mixer until light and fluffy.
- Mix in the almond flour, egg, and almond extract just until combined.
Variations
- Vanilla Extract: Add 1 teaspoon of pure vanilla extract for additional flavor.
- Citrus Frangipane: Add 1 to 2 teaspoon of citrus zest (lemon, orange, or lime) for an oomph of vibrant taste.
- Pistachio Frangipane: Swap the ground almonds for ground pistachios.
How to Use Almond Cream Filling
As stated above, frangipane is a useful filling for any baker. Whether for breakfast or dessert, frangipane's sweet almond taste transforms ordinary bakes into divine almond croissants, tantalizing tarts, or brilliant bostocks!
- Bakewell Tart: This tart comprises a shortcrust pastry, frangipane filling, raspberry jam, and sliced almonds.
- Almond Croissants: The nutty almond cream fills the croissant dough before hitting the oven.
- Bostock: Stale bread slices, typically brioche, are slathered in frangipane. After a quick bake in the oven, the slices are finished with powdered sugar and sliced almonds.
- Baked Fruit Tarts: Spread frangipane over sweet tart dough and top with fruit slices like apples, pears, or any stone fruit before baking.
Suggested Equipment
- Electric Mixer - Stand Mixer or Handheld Mixer
- Rubber Spatula
Storage
Store frangipane in an airtight container in the refrigerator for up to one week.
Delicious Dessert Toppings
Expert Tips
- Use room temperature ingredients - butter and egg.
- After adding the almond flour to the butter mixture, mix only until combined. The mixture should remain wet but retain structure.
- Pull the frangipane out of the refrigerator so that the fat can soften before using it (this will make it more spreadable).
Frequently Asked Questions
Transfer leftover frangipane to a freezer-safe container and freeze it for up to 2 months. Thaw the almond cream in the refrigerator before using it.
While almond flour and almond meal are made from ground almonds, they differ in color and texture. Almond meal is made from raw (unpeeled) ground almonds, while almond flour is made from blanched (peeled) almonds—which means almond flour is lighter in color and has a finer texture. Use almond flour in this recipe, not almond meal.
Making homemade almond flour is relatively easy. Add blanched whole almonds to a high-speed blender and blend on high until a fine flour (powder) is formed. Shake and hit the sides of the blender periodically to loosen up the clumps that form on the sides of the container.
If you make the recipe, don’t forget to rate the recipe, and let me know what you think in the comments below! Take pictures, tag #sugarylogic, and share them with me on Instagram or Facebook.
📖 Recipe
Frangipane (Almond Cream)
Equipment
Ingredients
- ½ cup unsalted butter room temperature
- ½ cup granulated sugar
- ¼ teaspoon salt
- 1¼ cup almond flour
- 1 large egg room temperature
- ½ teaspoon almond extract Add more depending on taste preferences.
Instructions
- In a large bowl or the bowl of a stand mixer (with the paddle attachment), beat the softened butter, sugar, and salt until pale and fluffy, about 1-2 minutes on medium speed.
- Mix in the almond flour, egg, and almond extract just until combined.
- Transfer the mixture to an airtight container. Store it in the refrigerator for up to one week or freeze for up to 2 months.
Notes
- Yield: 1 ½ cups
- To Freeze: Transfer leftover frangipane to a freezer-safe container and freeze it for up to 2 months. Thaw the almond cream in the refrigerator before using it.
- **There is raw egg in this filling, be sure to bake it first before ingesting it.
Nutrition
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