Almond Cream Filling (frangipane recipe)
You won't believe how easy it is to make this recipe. It has only 5 ingredients and comes together in less than 15 minutes! You can flavor it and is a lovely recipe for French fruit tarts, pastries and desserts. Keep it refrigerated for a couple of weeks. Or freeze it.
Servings 2 cups
Ingredients
- 1 cup whole almonds or almond flour, see notes below
- ⅔ cup sugar
- ½ cup unsalted butter at room temperature
- 1 egg at room temperature
- 2 teaspoons flour
- ¼ teaspoon almond extract
- ¼ teaspoon vanilla extract optional
Instructions
In the food processor:
- Put 1 cup whole almonds and ⅔ cup sugar in the bowl of a food processor. Process until almonds are in coarse pieces.
- Add ½ cup unsalted butter in pieces and 1 egg. Process until it all becomes a cream.
- Add 2 teaspoons flour, ¼ teaspoon almond extract and/or ¼ teaspoon vanilla extract, if using, and process just to mix.
By hand (using almond flour):
- Combine ⅔ cup sugar and 1 cup almond flour in a large mixing bowl.
- Add soft ½ cup unsalted butter and 1 egg and whisk energetically until well integrated and creamy. Add 2 teaspoons flour, ¼ teaspoon almond extract and ¼ teaspoon vanilla extract if using, and mix until well combined.
For both options:
- Transfer to an airtight container or bowl tightly covered with plastic wrap. Refrigerate for a few weeks or freeze for up to a month.
Notes
It must be baked due to the raw egg it contains. And it doesn't taste good in my opinion.
Food processor: it is essential for making frangipane if you start with whole almonds. This recipe doesn't yield a large amount, so a regular-sized one works well. If you want to double or triple the recipe, make sure your processor is large enough.
Almonds: use any type you like. They will be processed so you can use broken ones. Use them with skin or without (blanched, click for the video tutorial on how to skin almonds).
Mixture: I like it rustic or coarse because I like the almond crunch. But you can process it more, especially the first part with the sugar, to achieve a smoother frangipane. Some recipes call for a teaspoon or two of corn syrup, or sometimes an extra egg yolk, to make it smoother and richer.
Storing: it keeps well for at least a week in the refrigerator in an airtight container or very well covered with plastic wrap. It can be frozen for a month. Defrost in the refrigerator.