What is Frangipani: Almond Cream Filling
Frangipane, also known as frangipani, is a sweet almond cream used as a pastry filling in tarts, cakes, and pastries. It is made with ground almonds, sugar, butter, eggs, and sometimes a small amount of flour. The texture is rich and creamy, with a nutty almond flavor. Frangipane is often used in desserts like almond croissants, fruit tarts, and galettes.
The very first time I learned about frangipane filling, I was completely fascinated. The rich, nutty almond cream baked into a soft, custardy layer inside a flaky pastry—what’s not to love? For a while, I used it in so many pastry desserts, pairing it with different fruits and flavors. It became my go-to filling, just as versatile as pastry cream but with a whole new depth of flavor. If you’ve never tried baking with frangipane, trust me—it’s one of the best fillings you can add to your desserts! ???✨
So, what is Frangipane? – It is a rich and creamy almond filling that has captivated the baking world with its versatility and delightful flavor. For several compelling reasons, this classic French creation, or frangipani, is a favorite among professional bakers.
Frangipane has a rich history and association with traditional French baking techniques. Its reputation as a classic and sophisticated filling has made it a staple in professional bakeries worldwide, loved for its ability to turn ordinary desserts into extraordinary creations.
Why is this the best recipe
- Simple Ingredients: The recipe uses basic pantry staples like butter, sugar, eggs, and ground almonds, making it easy to whip up without needing any special ingredients.
- Versatile: Frangipane can be used in various desserts, from tarts to cakes, adding a rich, nutty flavor that complements a wide range of fruits and flavors.
- Customizable: While this recipe is straightforward, it can be easily customized by adding different extracts or spices to suit your taste preferences.
- Texture: Frangipane has a creamy and slightly grainy texture from the ground almonds, which adds a lovely contrast to the flaky pastry or cake it’s paired with.
- Flavor: The combination of buttery richness with the nuttiness of the almonds creates a delicious flavor profile that enhances any dessert.
Ingredients and substitutes
- Butter: Unsalted butter is typically used, but you can use salted butter if that’s what you have. Just adjust the added salt in the recipe accordingly.
- Granulated Sugar: You can use other granulated sugars like caster or superfine. Brown sugar will add a different flavor profile and color to the frangipane.
- Eggs: Large eggs are standard in baking. If you need to substitute, you can use 1/4 cup of unsweetened applesauce or mashed banana per egg.
- Ground Almonds: Also known as almond meal or almond flour. If you don’t have ground almonds, you can grind blanched almonds in a food processor until finely ground. You can also use other ground nuts like hazelnuts or pecans for a different flavor.
- All-Purpose Flour: You can use almond flour or gluten-free flour as a substitute to make the frangipane gluten-free.
- Almond Extract: This adds extra almond flavor, but you can use vanilla extract or skip it altogether if you don’t have it.
Step-by-step: Frangipani almond pastry cream
- In a mixing bowl, cream the butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, until well combined.
- Stir in the ground almonds, flour, and almond extract until smooth and well-mixed.
- Use the frangipane to fill tarts, cakes, or pastries according to your recipe.
Tips for success
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature before mixing. This helps them incorporate smoothly and evenly into the mixture.
- Cream Butter and Sugar Well: Creaming the butter and sugar until light and fluffy helps aerate the mixture, resulting in a lighter texture in the final frangipane.
- Mixing Eggs Gradually: Add the eggs one at a time, mixing well after each addition. This helps prevent the mixture from curdling and ensures a smooth consistency.
- Properly Incorporate Almonds: Mix the ground almonds into the batter just until combined. Overmixing can lead to a dense or tough texture.
- Use Almond Extract Sparingly: If using almond extract, start with a small amount and taste the mixture before adding more. Almond extract is potent, and too much can overpower the flavor.
- Chill Before Using: If the frangipane is too soft to work with, chill it in the refrigerator for about 30 minutes to firm up slightly before using it as a filling.
- Adjust Consistency: If the frangipane is too thick, add a small amount of milk or cream to reach your desired consistency.
- Customize Flavors: Experiment with different extracts (such as vanilla or orange) or spices (like cinnamon or nutmeg) to customize the flavor of your frangipane to suit your recipe or personal preference.
How do you use frangipane almond cream?
- Tarts: Spread frangipane in a pre-baked tart shell and top with fruit such as berries, sliced peaches, or poached pears before baking.
- Croissants: Fill croissants with frangipane before baking for a delicious twist on a classic pastry.
- Cakes: Use frangipane as a filling between cake layers or swirl it into coffee cakes or muffins before baking.
- Danishes: Fill puff pastry with frangipane and top with fruit or nuts before baking for a decadent treat.
- Pies: Spread frangipane on the bottom of a pie crust before adding fruit filling for added flavor and texture.
- Cookies: Use frangipane as a filling for sandwich cookies or thumbprint cookies before baking.
- Pastries: Use frangipane to fill pastries like turnovers or galettes before baking.
- Apricot Tart
- Nectarine Frangipane Tart
- Nectarine Cream Cheese Tart
- Berry Frangipani Tarts (Hearts): The Delightfully Tasty Dessert
- Soft Almond Sugar Cookies
- Delicious Frangipani Pear Tart Recipe
Frequently asked questions
Yes, you can make frangipane ahead of time and store it in an airtight container in the refrigerator for up to 3 days. Bring it to room temperature before using it in your recipe.
Yes, you can freeze frangipane for up to 3 months. Thaw it overnight in the refrigerator before using it in your recipe.
Almond paste is sweeter and has a different texture than ground almonds, so it’s not recommended to substitute almond paste for ground almonds in frangipane.
Yes, frangipane can be used as a cake filling. Spread it between cake layers or swirl it into the batter before baking for added flavor and moisture.
Eggs are a key ingredient in frangipane, helping to bind the mixture and add structure. It’s difficult to make a traditional frangipane without eggs, but you can try using egg replacers or other binding agents for a similar texture.
While frangipane is traditionally used in sweet dishes, you can experiment with using it in savory dishes. Add herbs, spices, or cheese to the frangipane for a savory twist.
Frangipane can be stored in the refrigerator for up to 3 days in an airtight container.
Almond extract is more concentrated in flavor than ground almonds, so it’s not recommended to substitute almond extract for ground almonds in frangipane.
Frangipani – Almond Cream
Frangipane, also known as frangipani, is a sweet almond cream used as a pastry filling in tarts, cakes, and pastries. It is made with ground almonds, sugar, butter, eggs, and sometimes a small amount of flour. The texture is rich and creamy, with a nutty almond flavor. Frangipane is often used in desserts like almond croissants, fruit tarts, and galettes.
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Ingredients
- ½ cup (113 g) Unsalted butter softened
- ½ cup (100 g) Granulated sugar
- 2 large Eggs
- 1 cup (112 g) Ground almonds
- ¼ cup (31 g) All-purpose flour
- ½ tsp Almond extract (optional)
- ½ tsp Vanilla extract
Method
- Cream the butter and sugar in a mixing bowl until light and fluffy. Beat in the eggs, one at a time, until well combined.½ cup Unsalted butter, ½ cup Granulated sugar, 2 large Eggs
- Stir in the ground almonds, flour, vanilla, and almond extract until smooth and well-mixed.1 cup Ground almonds, ¼ cup All-purpose flour, ½ tsp Almond extract (optional), ½ tsp Vanilla extract
- Use the frangipane to fill tarts, cakes, or pastries according to your recipe.
Notes
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature before mixing. This helps them incorporate smoothly and evenly into the mixture.
- Cream Butter and Sugar Well: Creaming the butter and sugar until light and fluffy helps aerate the mixture, resulting in a lighter texture in the final frangipane.
- Mixing Eggs Gradually: Add the eggs one at a time, mixing well after each addition. This helps prevent the mixture from curdling and ensures a smooth consistency.
- Properly Incorporate Almonds: Mix the ground almonds into the batter just until combined. Overmixing can lead to a dense or tough texture.
- Use Almond Extract Sparingly: If using almond extract, start with a small amount and taste the mixture before adding more. Almond extract is potent, and too much can overpower the flavor.
- Chill Before Using: If the frangipane is too soft to work with, chill it in the refrigerator for about 30 minutes to firm up slightly before using it as a filling.
- Adjust Consistency: If the frangipane is too thick, you can add a small amount of milk or cream to thin it out to your desired consistency.
- Customize Flavors: Experiment with different extracts (such as vanilla or orange) or spices (like cinnamon or nutmeg) to customize the flavor of your frangipane to suit your recipe or personal preference.
Nutrition
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How long will this last if made ahead of time ?
Hey Kelly,
In the fridge: Up to 3 to 4 days in an airtight container. Always keep it well covered and chilled to prevent it from absorbing fridge odors or drying out.
In the freezer: Up to 1 month — wrap it tightly in plastic wrap and place in a freezer-safe container or zip bag. Let it thaw overnight in the fridge before using, and give it a quick stir before spreading.
Your recipe is terrific. It tastes so much better than store bought frangipani. Definitely worth the effort to make. Thank you!
I love the Great British Baking show and they often use frangipane in their baking. I’ve had no experience with it at all, so I’m excited to have this recipe now. Thank you!
It’s so versatile – I used it as a filling for pastries and it turned out delicious. The almond flavor really shines through and it’s perfect for any dessert!
I love rich creamy and nutty frangipane filling. Can’t wait to use this in my cakes and raspberry pastries that I am planning to bake next!
This was such a quick and easy recipe that does not disappoint! Turned out creamy, fluffy and delicious; the best way to elevate desserts!Sa