Frangipane (Almond Cream)

Before you start

In everyday English, frangipane means a rich almond filling that bakes into a soft, cakey, golden layer. French pastry makes a distinction: the basic mixture of butter, sugar, ground almonds and eggs in equal weights is crème d'amande, while frangipane is that almond cream lightened with some pastry cream. This page makes the simple, equal-weights version, which most home recipes call frangipane, with a note on the classic blend in the variations.

The main thing to watch is air. Frangipane should be beaten until smooth and creamy, not whipped until fluffy; too much air makes it puff dramatically in the oven and then sink, or overflow the tart. Use soft butter so everything blends without long mixing. A spoonful of flour gives it a little structure for slicing, and almond extract or a splash of rum deepens the flavor. It spreads over a tart shell under pears, plums or cherries, and fills day-old croissants for almond croissants.

Ingredients

• 100 g (7 tbsp) unsalted butter — soft, about 20°C (68°F)
• 100 g (½ cup) granulated sugar
• Pinch fine salt
• 2 large (about 100 g) eggs — room temperature
• 100 g (1 cup) blanched almond flour — finely ground
• 15 g (2 tbsp) all-purpose flour
• ½ tsp almond extract — optional
• 1 tbsp dark rum or brandy — optional

Method

1. Beat the soft butter, sugar and salt with a spatula or the paddle on low speed until smooth and creamy, about 1 minute. Do not beat until fluffy.
2. Lightly beat the eggs in a small bowl. Add them to the butter mixture in three additions, mixing until each is absorbed. If the mixture looks split, add a spoonful of the almond flour and stir.
3. Add the almond flour, all-purpose flour, almond extract and rum. Stir until evenly combined and smooth.
4. Cover and refrigerate for 30 minutes, or up to 3 days, until it is firm enough to spread or pipe without running.
5. For a tart, spread the frangipane in an even layer no more than two-thirds of the way up a partly baked 23 cm (9 in) tart shell. Arrange sliced fruit on top, pressing it in slightly.
6. Bake a fruit tart at 175°C (350°F) for 35 to 45 minutes, until the frangipane is puffed and deep golden and the center springs back when pressed. A skewer in the almond cream should come out without wet batter.
7. For almond croissants, slice day-old croissants, brush the insides with syrup, spread 2 tbsp frangipane inside and 1 tbsp on top, scatter sliced almonds and bake at 175°C (350°F) for 15 to 20 minutes, until the topping is golden and set.

Tips for success

• Leave room for rise. Frangipane puffs as it bakes, so fill tart shells only two-thirds full.
• Toast the almond flour in a dry skillet until fragrant and cool it before mixing for a deeper, nuttier flavor.
• If the tart top browns before the center sets, lay a sheet of foil loosely over it for the last 10 minutes.

Substitutions

Almond flour

Ground hazelnuts or pistachios work in the same weight. Pistachio gives a green filling with a delicate flavor; hazelnut pairs well with pears and chocolate.

Granulated sugar

Powdered sugar gives a smoother, finer cream that is easy to pipe.

Unsalted butter

Salted butter works; skip the pinch of salt. Plant-based butter sticks also work, with a slightly softer result.

Variations

Classic frangipane with pastry cream

Fold 140 g chilled, smoothed pastry cream into the almond cream for a lighter, more custardy filling.

Bakewell-style

Spread a thin layer of raspberry jam in the tart shell before adding the almond cream.

Troubleshooting

Frangipane puffed, then sank or overflowed

Too much air was beaten in, or the shell was overfilled. Mix on low or by hand and fill only two-thirds full.

Mixture looks curdled

The eggs were cold or added too fast. Stir in a spoonful of almond flour and keep stirring; it bakes fine even if slightly broken.

Filling is greasy after baking

The butter was too warm and melted. Use butter that is soft but not shiny and chill the cream before using.

Storage

Refrigerate unbaked frangipane in a covered container for up to 3 days, or freeze for up to 2 months and thaw overnight in the refrigerator. Baked frangipane tarts keep covered at room temperature for 1 day, then refrigerated for 2 days more.

Safety notes

Raw frangipane contains raw egg and flour, so bake it fully before eating. Contains tree nuts (almonds), egg, wheat and milk.