French almond cream, known as Frangipane in French, is a creamy and nutty filling that combines ground almonds, sugar, eggs, and butter. This versatile ingredient is commonly used in a range of French desserts, including tarts, galettes, and croissants. It’s easy to make and whips up in 10 minutes or less.
Almost any dessert with almond cream will have my knees weak and my taste buds dancing! Although I’m not sure when I first had a dessert with almond cream or if I even knew it was there. All I did know is that I loved whatever I was eating! Almond cream has a way of doing that! It subtly enhances a dessert; it’s soft, nutty, creamy and has a way of beautifully lingering that makes you want just one more bite! My favourite all time baked good is an almond croissant; buttery, flaky, nutty and creamy!
Ingredients
With only five main ingredients, French almond cream filling is a relatively simple dessert to make. However, to achieve the perfect texture and flavor, it requires attention to detail and precision during the preparation process.
- Almond flour
- All-purpose flour
- Unsalted butter
- Icing sugar
- Egg
- Vanilla extract or almond extract (optional)
How is Almond Cream Filling (Frangipane) used?
Almond cream (Frangipane) is a popular ingredient in French pastry making. The most popular recipes using almond cream are the classic French desserts known as the Galette des Rois (King Cake) and the Tarte Bourdaloue (Almond Tart). It’s commonly paired with apples and pears. As well pastries and cookies are popular and of course almond croissants! Below are some recipes using almond cream paired with buttery puff pastry.
Almond Cream Pastries
Poached Pear Tarts with Almond Cream Filling
Storing Almond Cream
Almond cream can be stored for up to 3 days in the refrigerator which makes it a great option to prep in advance. In addition to storing in the refrigerator, French almond cream can be frozen for up to two months. To do so, simply store it in an airtight container and cover the surface with plastic wrap. When ready to use, allow the almond cream to defrost in the refrigerator for the best results.
How To Make Almond Cream Filling
Step One: Sift the almond flour to remove any large lumps. Then add the all-purpose flour and almond flour together and mix together until combined. In a stand mixer with the paddle attachment (or using a hand held mixer), beat the butter until you have a mayonnaise-like consistency.
Step Two: Add the icing sugar and beat until light and fluffy. Then add the almond mixture, and beat until combined. Add the egg and vanilla, mix until smooth.
French Almond Cream Filling
With its rich and nutty flavor, French almond cream adds a luxurious and indulgent touch to many desserts like; pastries, galettes and tarts. It’s simple to make and will elevate any baker’s repertoire whether you are advanced in the kitchen or just starting out!
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: approx. 4 cups
- Category: Sauces & Fillings
- Method: Baking
- Cuisine: French
Ingredients
- 1/2 cup + 2 tablespoons almond flour
- 2 1/4 teaspoons all-purpose flour
- 1/3 cup unsalted butter, at room temperature
- 1/2 cup + 2 tablespoons sifted icing sugar
- 1 large egg
- 1 teaspoon vanilla extract or almond extract (optional)
Instructions
- In a medium sized bowl, sift the almond flour to remove any large lumps. Add the all-purpose flour and mix together until combined.
- In a stand mixer with the paddle attachment, beat the butter until you have a mayonnaise-like consistency; approx. 1-2 minutes on medium speed.
- Then add the icing sugar, increase the speed and mix until light and fluffy.
- Add the almond mixture, and beat until combined. Then add the egg and vanilla, mix until smooth, scraping down the bowl as needed.
- Cover and place the almond cream in the fridge until you are ready to use, up to 3 days.
Notes
Store for up to 3 days covered in the refrigerator or freezer for up to 2 months. Store in an airtight container with plastic wrap directly on the surface. Let the almond cream defrost in the refrigerator when ready to use.
Nutrition
- Serving Size: per 1/4 cup
- Calories: 59
- Sugar: 4.9g
- Sodium: 32mg
- Fat: 4.2g
- Saturated Fat: 2.5g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 5.3g
- Fiber: 0
- Protein: 0.5g
- Cholesterol: 22mg
FAQ’s
French almond cream also known as frangipane should have a smooth and creamy consistency, similar to that of a thick pudding. Depending on the type of almond flour used the texture can be grainy and thicker.
Yes, you can make your own almond flour to use in French almond cream. To make almond flour at home, use a food processor and blanched almonds (almonds with the skin removed). Pulse the almonds in the food processor until they are finely ground, be careful not to overprocess them, or you may end up with almond butter. Sift the almond flour through a fine-mesh sieve to remove any larger pieces, and you’re ready to use it in your French almond cream recipe.
No, almond cream and almond paste are not the same thing. Almond cream is a filling made with ground almonds, sugar, butter, eggs, and often flavored with vanilla or other ingredients. It has a smooth, creamy consistency and is typically used as a filling for pastries and desserts.
Almond paste, on the other hand, is a sweet mixture made with ground almonds, sugar, and sometimes egg whites. It has a denser, more compact texture than almond cream and is often used as a base for marzipan or as a filling for cakes and cookies.
While both almond cream and almond paste contain ground almonds and sugar, they are used differently and have different textures and consistencies.
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