Frangipane, also known as Almond Cream, is a sweet staple in French baking. Full of delicious almond flavor, it can be used as a filling in many different desserts and pastries. And it's deceptively easy to make!
Frangipane might sound fancy, but it's secretly one of the easiest (and tastiest) tricks in a baker's toolkit. I wanted to make a version that really celebrates the almond flavour - but bakes up light and creamy, so it lifts anything you put it in.
I'll walk you through how to easily make this homemade frangipane recipe from scratch so you can use it in everything from frangipane tarts to almond croissants.
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Why You'll Love This Almond Frangipane Recipe
- It's very quick and easy, but it seems fancy.
- Easy way to elevate pastries and tarts.
- An addictive flavor that keeps you coming back for more.
What is Frangipane?
Frangipane is a sweet almond filling often used in French desserts. When it bakes, it turns soft and fluffy with a sweet nutty flavor that tastes a bit like marzipan. It's perfect for layering into fruit tarts or spreading inside pastries.
Frangipane Recipe Ingredients
This simple frangipane recipe is super simple with just a few basic ingredients.
- Butter - You can use salted or unsalted butter according to your preference. I personally love a touch of salt. Make sure the butter is room temperature.
- Sugar - Regular white sugar is best so it can combine with the butter properly.
- Eggs - Large eggs and free range if possible.
- Almond Meal - Also known as almond flour or ground almonds. You can usually find it in most grocery stores in the baking aisle. Alternatively, you can grind up whole almonds in a food processor until have a fine, sandy texture.
- Flour - All-purpose flour just helps to bring everything together. You can sub for other flours, or leave it out if you prefer.
- Almond Extract - Pure almond extract gives the frangipane a delicious boost of almond flavor.
- Vanilla Extract - A teaspoon of vanilla is optional, according to personal preference.
See the recipe card for quantities.
Recommended Equipment
I find the easiest way to make frangipane is with a stand mixer with a paddle attachment fitted. However, you can use any electric mixer.
You could even just use a large bowl and wooden spoon, but you do have to beat the butter and sugar quite hard in order to cream it together.
How to Make Frangipane
Cream the butter and sugar
In the bowl of a stand mixer, cream together the butter and sugar on medium speed until fluffy.
Add eggs
Add in the eggs, one at a time, beating in between each one.
Add extracts
Add the vanilla and almond extract and mix until combined.
Add Almond meal
Add the almond meal and all-purpose flour and mix until combined.
Ready to use!
The frangipane should be a thick, grainy paste. It's ready to add to your desserts or pastry case!
Measuring Ingredients: I always recommend weighing your ingredients with a kitchen scale, rather than using measuring cups. It's very difficult to measure accurately with cups and this can mess up your bakes.
Ways To Use Almond Cream
Now that you have made your tasty almond cream, here are some ideas on what to make with it.
- Almond Croissants - the easiest way to use your frangipane filling - make a fancy French breakfast at home!
- Frangipane Tarts - Bake the frangipane in a sweet shortcrust pastry shell with fresh fruit to make fruit tarts. It goes beautifully with pears and stone fruit such as cherries and apricots!
- British Bakewell Tart - This is a very popular British dessert that combines frangipane with raspberries and flaked almonds. Check out my Bakewell Tart recipe to make it.
- Galette des Rois - A French puff pastry pie filled with almond cream
Tip
Frangipane is quite thick, so in my experience, the easiest way to transfer it is with a piping bag with the end cut off. This way you can control where it goes and squeeze the almond filling easily into your tart case or pastry.
How To Store Almond Frangipane
Keep frangipane in the fridge in an airtight container or bag until you are ready to use it.
You can make it ahead of time and store in the fridge for up to a week, or in the freezer for 2 months.
Frangipane Recipe FAQs
You can usually buy bags of almond flour/ almond meal / ground almonds in the grocery store - they are all the same thing!
If you want to make your own almond meal, you can use any kind of almonds you like. Blanched or unblanched, it won't affect the flavor. Unblanched (skins still on) may make a slightly darker frangipane though.
The ingredients and flavor of marzipan and frangipane are very similar. Marzipan is sweeter and has a thicker consistency which can be rolled out and shaped, whereas frangipane has a stronger almond flavor and is a thick paste.
Frangipane also needs to be baked as it contains eggs.
Nothing! Almond cream and frangipane are the same delicious filling.
Frangipane is the sweet almond paste filling used in many popular recipes such as Bakewell tart and almond croissants. It can be used in a pastry shell with some kind of fruit to make a delicious fruit tart, or as a filling in baked desserts.
No, frangipane and pastry cream are different, though they are both classic French pastry preparations.
Pastry cream is a custard filling made with egg yolks. sugar, milk/cream and vanilla.
Frangipane is an almond filling made with almond flour, butter, sugar and eggs.
They both contain simple ingredients and are used in various desserts.
More Nutty Recipes
If you love the flavors in this frangipane, you may also enjoy these nutty desserts:
Recipe
Almond Cream Recipe
Ingredients
- 1 ½ sticks Unsalted Butter 169g (room temperature)
- ¾ cup Granulated Sugar 150g
- 2 large Eggs (room temperature)
- 1 ⅓ cups Almond Flour 160g (ground almonds)
- 1 tablespoon All-purpose Flour
- 1 teaspoon Vanilla Extract (optional)
- 1 teaspoon Almond Extract
Equipment
Instructions
- Cream the room temperature butter and sugar together until light and fluffy. It's easiest to use a stand mixer or electric whisk, but you can also do it by. hand if you prefer.1 ½ sticks (169 g) Unsalted Butter, ¾ cup (150 g) Granulated Sugar
- Add the eggs, one at a time, beating in between each addition.2 large (2) Eggs
- Add the vanilla and almond extract and mix until combined.1 teaspoon Vanilla Extract, 1 teaspoon Almond Extract
- Mix in the almond meal and flour until totally incorporated. It should be a thick, grainy paste.1 ⅓ cups (160 g) Almond Flour, 1 tablespoon All-purpose Flour
- Transfer to a piping bag to make it easier to put into your desserts or pastry case. Bake according to your recipe instructions.
Nutrition
Notes
Ingredients Notes:
-
- Butter - You can use salted or unsalted butter according to your preference. Make sure the butter is at room temperature.
-
- Sugar - Regular granulated sugar (caster sugar in UK).
-
- Eggs - Large eggs and free range if possible.
-
- Almond Flour - You can usually find it in most grocery stores in the baking aisle. Alternatively, you can grind up whole almonds in a food processor until have a fine, sandy texture.
-
- Flour - All-purpose flour. You can sub for other flours or leave it out if preferred.
-
- Almond Extract - Pure almond extract.
-
- Vanilla Extract - Vanilla extract or vanilla bean paste (optional)
Christopher
I could sit down and eat this stuff with a spoon. Next time I have a chance, I want to spread some on toast and devour it.