Easy Classic Frangipane Recipe: Your Guide to Perfect Almond Cream for French Pastries

Frangipane, often referred to as almond cream, is a deceptively simple yet profoundly delicious filling that forms the heart of many cherished French pastries. Imagine biting into a flaky almond croissant, a rich fruit tart, or a delicate Pithivier – the luscious, nutty filling that melts in your mouth is almost certainly frangipane. This easy and classic recipe is your gateway to recreating these traditional delights right in your own kitchen.

Almond cream is an easy and classic French recipe! It is the filling for almond croissants, tarts and many other traditional French pastries! — A rich, golden almond cream, ready to elevate your French pastries.

My first encounter with making almond cream was during the tart unit at culinary school. Before that, the exquisite almond filling in my favorite French pastries felt like pure magic, a secret only professional patissiers knew. It was during this class that I quickly realized just how straightforward and incredibly versatile this baked custard truly is. The simplicity of its preparation, combined with its profound flavor, instantly demystified the process.

What makes frangipane so remarkable is its adaptability. While traditionally made with almond flour, you can easily swap it for other ground nuts. For example, replacing almond flour with hazelnut flour (or finely ground hazelnuts) transforms it into a delightful hazelnut cream filling. This adaptability means you’re not just learning one recipe, but opening the door to a world of creamy, nutty possibilities.

That initial batch of almond cream I made was destined for a classic tarte bourdaloue. With just one bite, a flood of cherished memories from years of traveling and living in France washed over me. It was like an almond-flavored stream of pure happiness, confirming that I had made the right choice in pursuing my culinary dreams. All my lingering doubts about changing careers and moving to a new city in my 30s simply evaporated. The taste was, and still is, utterly magical. This, I assure you, is a true story.

Feeling inspired to create your own magic yet?

Why Frangipane is a Must-Try for Every Home Baker

Among all the intricate recipes in classic French patisserie, frangipane stands out as one of the easiest. It employs a simple creaming method, much like making a basic cookie dough, and requires just five core ingredients. This makes it incredibly approachable, even for novice bakers. The result is a smooth, rich, and aromatic filling that tastes far more complex than its preparation suggests.

The Secret Ingredient: Rum

While technically optional, I strongly advise against omitting the rum unless you have a specific reason to do so. A touch of rum adds that elusive “je ne sais quoi” – a subtle depth and warmth that elevates the almond flavor and rounds out the overall profile. It’s a small addition that makes a significant difference, lending an authentic, sophisticated touch to your pastries.

The Golden Rule of Frangipane: It Must Be Baked

The single most crucial thing you need to remember about frangipane is that it absolutely *must* be baked. Unlike some pastry creams or fillings that can be enjoyed unbaked, frangipane transforms into its custardy, irresistible self only after spending time in the oven. This baking process sets the cream, intensifies the almond flavor, and gives it that signature soft, slightly dense texture that makes it so beloved.

Preparation and Storage Tips

One of the many conveniences of frangipane is its flexibility in preparation. You can use it immediately after mixing, or you can refrigerate it for up to 7 days. This makes it an ideal component for busy schedules, allowing you to prepare it in advance and assemble a fantastic dessert in a flash. Imagine having this delightful filling on hand for spontaneous baking sessions!

What Exactly is Frangipane?

Frangipane is a sweet almond-flavored custard cream typically made from butter, sugar, eggs, and ground almonds. Often enhanced with a touch of flour or cornstarch for stability, and sometimes flavored with rum or almond extract, it’s baked until golden and set. It’s distinct from almond paste (which is much denser and sweeter, used in small quantities) and crème d’amande (which is typically a lighter, simpler almond cream). Frangipane strikes a perfect balance, offering a rich, moist, and deeply flavorful texture that complements a wide array of pastries.

A Brief History of This French Delicacy

The name “Frangipane” is said to have originated in the 16th century, though its exact culinary history is debated. One popular theory attributes it to an Italian nobleman, Marquis Muzio Frangipani, who invented a popular almond-scented perfume or glove perfume. When chefs later created an almond-flavored pastry cream, it was named “frangipane” in homage to the fragrant essence. Regardless of its precise origins, frangipane quickly became a staple in French patisserie, celebrated for its exquisite flavor and versatility.

Essential Ingredients for Perfect Frangipane

Crafting perfect frangipane requires just a few quality ingredients, each playing a vital role:

Butter: Room temperature butter is crucial for proper creaming with sugar, resulting in a light and airy base.
Sugar: Granulated sugar provides sweetness and contributes to the creamed texture.
Almond Flour: This is the star ingredient, providing the distinctive nutty flavor and tender texture. Ensure it’s finely ground for a smooth cream.
Eggs: Eggs bind the mixture, add richness, and help the frangipane set into a custard-like consistency when baked.
Cornstarch (or Flour): A small amount of cornstarch helps stabilize the frangipane, preventing it from becoming too runny and ensuring a creamy, consistent texture.
Rum (Optional, but Recommended): As mentioned, rum adds a wonderful depth of flavor and that characteristic “je ne sais quoi.”

Creative Ways to Use Your Homemade Frangipane

Once you’ve mastered this basic frangipane recipe, a world of French pastries opens up to you:

Almond Croissants: The most popular use! Split day-old croissants, spread with frangipane, bake, and dust with powdered sugar.
Tarts: Line a tart shell with pâte sucrée (sweet shortcrust pastry), spread a layer of frangipane, and top with fruits like pears, berries, or apples before baking. The classic Tarte Bourdaloue uses pears.
Galette des Rois (King Cake): A traditional French cake served on Epiphany, it’s essentially two layers of puff pastry with a generous frangipane filling.
Turnovers & Danishes: Incorporate frangipane into puff pastry or Danish dough for a quick and elegant treat.
Pithivier: Another classic, similar to Galette des Rois but traditionally crimped and adorned with decorative scoring.
Cakes: Use it as a filling layer in sponge cakes or baked directly into small cakes or muffins for an almond-infused delight.

Frangipane Variations to Explore

Don’t be afraid to experiment with the core recipe:

Hazelnut Frangipane: Substitute almond flour with an equal amount of finely ground hazelnuts for a richer, toastier flavor. Perfect with chocolate.
Pistachio Frangipane: Use finely ground pistachios for a vibrant green color and distinct nutty taste.
Chocolate Frangipane: Add a tablespoon or two of cocoa powder to the dry ingredients, or swirl in melted chocolate for a decadent twist.
Citrus Zest: Incorporate lemon or orange zest for a bright, aromatic lift, especially when pairing with fruit tarts.
Spice It Up: A pinch of cinnamon, nutmeg, or cardamom can add a warming complexity.

5 from 5 ratings

Frangipane

by

Chef Lindsey

Frangipane is an easy and classic almond filling recipe! It is the filling for almond croissants, tarts and many other traditional French pastries!

Prep:

10 minutes

Total:

8 minutes

Servings:

6
people

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Ingredients

▢

125
g

Butter

room temperature
▢

125
g

Sugar
▢

125
g

Almond flour
▢

75
g

Eggs
▢

15
g

Cornstarch
▢

15
g
Rum
optional

Instructions

In the bowl of a stand mixer fitted with the paddle attachment, or with a hand mixer, cream together the butter and sugar until light and fluffy. This is the foundation for a smooth frangipane.
Slowly add the eggs in several additions, beating well after each. Ensure each addition is fully incorporated before adding more to prevent curdling.
Add the almond flour and the cornstarch, mixing well until just combined. Be careful not to overmix at this stage.
Add the rum (if using) and mix to combine. The rum enhances the almond flavor beautifully.
Remember, frangipane must be baked to achieve its characteristic custardy texture. It is not meant to be eaten raw.

Video

Notes

Yield: Approximately 1 Quart, which is enough to fill 1, 9-inch tart generously. For best results, use immediately or store refrigerated. This versatile almond cream can be made up to 7 days in advance, covered tightly. An essential reminder: Frangipane must always be baked!

Nutrition

Course:
Dessert

Cuisine:
French

Calories:
380

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Frequently Asked Questions About Frangipane

Here are some common questions about making and using this delightful almond cream:

Can I make frangipane ahead of time?

Absolutely! Frangipane is an excellent make-ahead component. You can prepare the mixture and store it in an airtight container in the refrigerator for up to 7 days. This flexibility allows you to streamline your baking process, especially when preparing for holidays or special occasions.

What’s the difference between frangipane and almond paste?

While both are almond-based, they are very different. Almond paste is a much denser, stiffer product made from finely ground almonds and sugar, often with egg whites or a binding agent. It’s typically used in smaller quantities, for example, to create marzipan or as a thin layer in pastries. Frangipane, on the other hand, is a lighter, creamier custard meant to be spread or piped as a filling, and it must be baked to set.

Can I freeze frangipane?

Yes, unbaked frangipane can be frozen. Place it in an airtight container, ensuring there’s minimal air contact, and freeze for up to 1 month. Thaw it overnight in the refrigerator before using. Note that its texture might be slightly softer after thawing, but it will still bake beautifully.

Why is my frangipane dry or crumbly?

This usually happens if your butter wasn’t at true room temperature, or if you added too much almond flour. Ensure your butter is soft enough to cream easily. Also, accurately measure your ingredients, especially the wet ones (eggs), as their ratio to dry ingredients is crucial for the correct consistency.

Can I use almond extract instead of rum?

Yes, if you prefer to avoid alcohol or don’t have rum, you can substitute it with a teaspoon of good quality almond extract. This will certainly enhance the almond flavor, though you’ll miss the subtle warmth and depth that rum provides.

Embrace the Art of French Patisserie

Making frangipane is a rewarding experience that connects you directly to the rich traditions of French patisserie. It’s an accessible recipe that yields truly impressive results, transforming simple ingredients into a luxurious filling. Whether you’re filling classic almond croissants, crafting an elegant fruit tart, or experimenting with your own creations, this easy frangipane recipe will become a cherished staple in your baking repertoire. So, gather your ingredients, follow these simple steps, and prepare to bring a taste of France into your home.