This incredible nutty, sweet french almond cream makes a perfect filling for all types of desserts. It’s made with 5 core ingredients in under 10 minutes and I share 3 easy ways to make it. It’s a must in every baker’s repertoire.
As it’s commonly known as both versatile and sophisticated. It elevates many well-known desserts that you already know and love. I’m so excited to be sharing this amazing cream with you. One to have in your arsenal of recipes!
I’ve used this frangipane recipe as a filling in my Plum Frangipane Tart and Tarte Bourdaloue. In a month or so I’ll also be sharing it in Frangipane Mince Pies – perfect for Christmas.
I use almond frangipane a lot in my home baking and can’t wait to share just how versatile it is. You’ll soon understand why it’s so popular.
Where Does it Come From?
There are many versions of the origins of Frangipane. Some say it comes from Italy, whilst others believe it came from a 16th Century Italian nobleman living in Paris, France.
Regardless of its murky origins, Frangipane, “Crème d’Amande” in French, or Almond Cream, is made from only 5 ingredients: butter, sugar, eggs, ground almonds, and flour. It’s beaten together to create a smooth, creamy almond filling.
What Are Its Texture and Taste?
Creme frangipane is a thick but spreadable cream that can be very smooth or made more coarse depending on the almonds you use. Once baked, it puffs up to a golden, set utterly delicious filling.
It contains almonds giving it a sweet, nutty, fragrant taste. The almond flavor can be boosted with the addition of almond extract or almond liquor, but this is optional. I have written an article on Easy Slow Cooker Chicken and Rice Recipes.
What Can You Use Almond Cream For?
Almond Cream is predominantly used as a filling in pastries, tarts, and desserts. The French also use it to fill pastries such as Almond Croissants, Pithiviers, Jésuite, and Galettes Des Rois.
It’s added to the bottom of pastry tart shells topped with fruit, like French Fruit Tarts, or with jam, you’ll know the famous Bakewell Tart. I often add a layer of Frangipane under the fruit in a free-form galette, as it soaks up the fruit juices stopping the pastry from going soggy.
Because it’s a raw filling and needs baking, you can’t use it as a filling in-between layer cakes. But hopefully, you get the idea that there are lots of other ways to use this brilliant filling – make sure to check out my variations below!
Why You’ll Love This Recipe?
Uses basic ingredients. All the ingredients are basic pantry or fridge staples that can easily be found in your local supermarket.
Versatile recipe. The almond nutty flavor from the frangipane pairs so perfectly well with all fruit and berries but other tastes like chocolate, caramel, and coffee. The possibilities are endless!
Simple to make. Almond Cream can be made by hand, with a stand mixer, or in a food processor – nothing’s stopping you now! You can get more from this video.
Almond Cream Fixings
Butter – I prefer unsalted butter so that I can control the level of the filling. It must be at room temperature to be creamed well with the sugar.
Sugar & Salt- Regular granulated white sugar is used. But you can use golden too and also caster sugar. The salt helps season the cream adding flavor.
Eggs – I’ve used large eggs in the frangipane cream. You can add an extra yolk if you want extra creaminess.
Ground Almonds – Also referred to as almond meal, it’s slightly courser in texture than almond flour and provides a lovely coarse texture to the frangipane. You can also use almond flour but is more finely ground, the overall texture will be smoother. If using whole almonds, you’ll need to grind them in the food processor first.
Flour – Many recipes don’t call for flour in the frangipane – I like to add just enough to help form a little structure to the cream.
Add the whole almonds and sugar to a food processor and grind. Pulse the nuts until they are of a coarse consistency. Don’t over process otherwise you’ll have nut butter!
Add in remaining ingredients and process. Add the butter, eggs, flour, and salt to the ground nuts and process until smooth. Scrape down the base and sides of the bowl halfway through.
Note: (If using ground nuts instead of whole nuts, then add all ingredients to the food processor at once and process until combined).
Cream the butter and sugar together. In a bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar on medium speed until pale and creamy.
Add remaining ingredients. Add the whisked eggs and beat until combined. Scrape down the sides of the bowl. Add the almond meal, flour, salt, and mix until combined.
Combine sugar, ground almonds, and flour. In a mixing bowl, add the sugar, ground almonds, flour, and salt and whisk together.
Add in butter and eggs and whisk together. Into the dry ingredients add the butter and eggs. With a whisk, whip the ingredients vigorously together. It may take a minute or two of whisking until everything is well combined.
Almond Cream Flavourings
The ingredients above create the most basic form of filling. But there are so many other ways to add different types of flavor to the cream.
Almond extract: If you want an extra boost of almond flavor, then add a teaspoon of almond extract into the mix. It’s strong so don’t go overboard.
Vanilla Extract: A teaspoon of vanilla extract or vanilla bean paste can add a subtle layer of flavor to the cream.
Citrus zest: Rub lemon zest or orange zest into the sugar before using. The citrus and almond pair exceptionally well with fruit.
Chocolate: Add 2 tablespoon worth of cocoa powder into the frangipane mix for a beautiful chocolate frangipane filling. (Add it to your next Pear Tart!)
Coffee: There’s everything right with the combination of coffee and almond. Dissolve 2 teaspoons of ground coffee in 1 tablespoon of boiling water before adding it to the frangipane mixture.
Spices: Add in some ground cinnamon, ginger, and cloves to give the cream an autumnal vibe. I’m seeing a Spiced Almond Blackberry Tart in my future! You can also read more about Is High Fiber Bread Healthy?
Different Nuts You Can Use in Almond Cream
Now we’ve talked about what flavorings you can add to an almond frangipane, did you know that you can use different nuts, instead of almonds? No? You sure can!!
Some nut alternatives can be found in your regular supermarket, whereas some can be bought from a specialist store or online. You can also grind the nuts yourself as a cheaper, at-home option. Different nuts that you can use are:
Hazelnuts: ground hazelnuts are commonly found in supermarkets.
Pistachio: ground pistachio can be found in specialist stores or online
Walnuts: walnut flour or ground walnuts can be found online.
Pecan: I haven’t found ground pecans anywhere, without costing an arm and a leg, so I would be inclined to make my own. I’ll show you how below.
To store: If making ahead, then immediately store the Almond Cream in an airtight container covered with plastic wrap in the fridge for up to 1 week.
To freeze: Almond cream freezes well. Store in a freezer-safe container and freeze for up to 1 month. Thaw in the refrigerator and bring to room temperature before using.
If you tried this Almond Cream Recipe or any other recipe on my website, please leave a star rating and let me know how you go in the comments below. I love hearing from you!
Further, develop coloring and complexion. Because of its emollient properties, almond oil can work on both composition and complexion.
Indeed, the almond natural very white salve is a blanching cream. The almond natural very white moisturizer contains Kojic corrosive. Because of the outrageous easing up fixings contained in almond very white moisturizer, it eases up the skin to such an extent.
Almonds are an incredible wellspring of vitamin E and unsaturated fats that give concentrated dampness to the skin. It in this way makes for an extraordinary body moisturizer during winter to carry life back life to dry and dull skin.