Easy French Almond Cream (Frangipane) (2024)

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.

Frangipane, as it's commonly know as, is 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, Tarte Bourdaloue (Pear Tart) and French King Cake. 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 in French Dessert Recipes!

❓ What is Frangipane (Almond Cream)?

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 Is its Texture and Taste?

Creme frangipane is a thick but spreadable cream that can be very smooth or made more coarse depending of the almonds you use. Once baked, it puffs up to a golden, set filling that is utterly delicious.

It contains almonds giving it a sweet, nutty, fragrant taste. The almond flavour can be boosted with the addition of almond extract or almond liquor, but this is totally optional.

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 by fruit, like French Fruit Tarts, or with jam, you'll know the famous Bakewell Tart. I often add a layer of Frangipane under fruit in a free-form galette, as it soaks up the fruit juices stopping the pastry from going soggy.

Because its 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's lots of other ways to use this brilliant filling - make sure to check out my variations below!

🧾 Ingredients Needed

• Butter- I prefer unsalted butter so that I can control the level in 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 flavour.
• 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 being 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 personally like to add just enough to help form a little structure to the cream.

Different Nuts You Can Use

Now we've talked about what flavourings 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, where as 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 large supermarkets.
• Pistachio: ground pistachio can be found in specialist stores or on line
• 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.

👩🏻‍🍳 Step-by-Step-Instructions

*Be sure to see the recipe card below for the full ingredients list & instructions!*

Frangipane Almond Cream is one of the easiest fillings to make. It literally comes together in two simple steps.

There are three simple ways that you can make it: in the stand mixer/hand-held beaters, with a food processor or by hand. I'll show you how to make it with all three methods below so that you can make it anywhere, any time and with or without any equipment!

Using a Food Processor

If making your own ground nuts, you'll need to use a food processor to grind them. You can use this method to make ground hazelnut, pistachio, walnut or pecans. I leave the skin on my nuts but you can use blanched almonds or remove the skin from hazelnuts if you prefer.

In my images below, you'll see that I made ground walnuts for a walnut frangipane.

STEP 1. Add the whole nuts and sugar to a food processor and process. Pulse them until they're of a coarse consistency. (Images 1 & 2)

STEP 2. Add in remaining ingredients and process. Add in the butter, eggs, flour and salt to the ground walnuts and process until smooth (Images 2 & 3). Scrape down the base and sides of the bowl half way through.

RESULT: The result will be a rustic frangipane cream with divine texture and taste. Compared to using store-bought ground nuts, the cream will be a little coarser in texture but it will still be creamy.

Using a Stand Mixer or Electric Hand-Held Beaters

STEP 1: Cream butter and sugar. Cream the butter and sugar until pale and creamy with in the bowl of a stand mixer fitted with a paddle attachment. Beat for 3 minutes to ensure the sugar dissolves fully and it's pale a creamy (Image 5).

STEP 2: Add in eggs and then remaining ingredients, then beat. Add in the eggs, one at a time and beat together (Image 6). Then add the ground almonds, flour and salt and beat again until smooth and combined (Images 7 & 8).

RESULT: The Frangipane filling is thick and creamy with a slight texture. If using almond flour, it'll still be thick and hold on a spoon but will be a lot smoother in consistency.

Making Almond Cream by Hand

STEP 1. Combine sugar, ground almonds, flour and salt. In a mixing bowl, add the sugar, ground almonds, flour and salt and whisk together (Images 9 & 10).

STEP 2. Add in butter and eggs and mix together. With a rubber spatular or wooden spoon, beat the mixture vigorously together. It'll take a minute or two until everything is well combined. Smoosh the butter onto the sides of the bowl if you need to as you mix (Images 11 & 12).

RESULT: The mixture may be a little thicker than if making it with a stand mixer as the butter hasn't had any air incorporated into it but will yield a delicious, creamy filling.

You can see in the image below several variations of tarts. I dolloped Nutella in the base of a mini tart and topped it with walnut frangipane (my fav). The other mini tart has cocoa powder in with walnut frangipane (the kids fav!).

The individual tarts are all made with almond frangipane cream, one with almond flakes, another with sliced apples. The last is a traditional Bakewell Tart with a layer of jam. Not shown, but another idea and a summer favourite, is pistachio frangipane with fresh raspberries dotted throughout. How many variations can you make?

📋Recipe FAQs

❄️ Storage and Freezer Instructions

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 really 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.

🥣 More Cream and Sauces Recipes

Almond Cream (Frangipane) Recipe

Servings: 360 grams

Calories: 1364kcal

All recipes are developed and tested in Metric grams. I strongly recommend that you bake using digital scales for a more accurate result. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.

Nutrition

Calories: 1364kcal | Carbohydrates: 101g | Protein: 25g | Fat: 101g | Saturated Fat: 44g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 3g | Cholesterol: 383mg | Sodium: 879mg | Potassium: 129mg | Fiber: 8g | Sugar: 69g | Vitamin A: 2233IU | Calcium: 196mg | Iron: 5mg