How to Make Frangipane: A Classic Almond Pastry Cream Explained
Savor a creamy, almond-rich filling crafted with ease to enhance every pastry.
If you love elegant tarts and French-inspired pastries, you’ve likely encountered frangipane. This rich, almond-scented filling is a staple of European baking, starring in everything from the iconic Bakewell tart to decadent croissants. Making frangipane at home is simple, yet transforms ordinary desserts into showstoppers. In this guide, learn what frangipane is, how to make it step-by-step, and how to use it in a variety of recipes.
What Is Frangipane?
Frangipane is a creamy almond filling used in pastries and desserts, known for its moist texture, subtle sweetness, and nutty aroma. While its roots are Italian, frangipane is widely popular in French and British baking, particularly in tarts.
- Texture: Soft, custard-like, and moist after baking
- Main Ingredient: Almond flour or ground almonds
- Versatility: Works as a filling for tarts, croissants, cakes, galettes, and more
Frangipane gets its name from an Italian noble family, but for many home bakers, it’s a beloved part of British classics discovered on shows like The Great British Baking Show. Pronounced fran-zhe-pan or fran-juh-peyn, it’s as delightful to say as it is to eat.
Is Frangipane the Same As Marzipan or Almond Paste?
Frangipane differs from marzipan and almond paste:
| Frangipane | Marzipan | Almond Paste |
|---|---|---|
| Smooth, creamy, almond-flavored filling. Must be baked due to eggs. | Sweet, dense, moldable, used for candies and decorations. Eaten raw or cooked. | Coarser texture, less sweet, used as a baking ingredient. Sometimes edible raw. |
Frangipane is not interchangeable with marzipan or almond paste due to its distinctive texture and baking requirements.
The Essential Frangipane Ingredients
Classic frangipane uses a handful of pantry staples:
- Butter: Unsalted and softened for creaming
- Sugar: Adds sweetness and helps achieve a creamy texture
- Almond Flour: Finely ground almonds, with or without skins
- Eggs: Bind ingredients; give structure when baked
- All-Purpose Flour: (Optional) Adds lightness
- Almond Extract: Intensifies almond flavor
- Vanilla Extract: Enhances complexity
- Salt: Balances the sweetness
While some recipes blend in fresh ground almonds for coarser texture, almond flour offers consistent results and easy preparation.
Step-by-Step: How to Make Frangipane
Frangipane comes together quickly with basic tools—no fancy equipment needed. Here is the classic process:
- Cream Butter and Sugar:
In a mixing bowl, use an electric mixer to beat softened butter and sugar together until light and fluffy. This step aerates the mixture, helping the frangipane rise slightly and develop a silky texture.
- Incorporate Almond Flour:
Add almond flour to the bowl and mix until thoroughly combined. Almond flour made with the skins will produce a more rustic, speckled appearance, while blanched almond flour keeps the look smooth and pale.
- Beat in Eggs:
With the mixer running, add eggs one at a time, beating well after each add. Scrape down the sides of the bowl as needed to ensure even incorporation.
- Add Flour, Extracts, and Salt:
Mix in a small amount of all-purpose flour (optional for lift), almond extract, vanilla extract, and a pinch of salt.
- Ready to Use or Store:
The frangipane is now ready to spoon into tart shells, spread under stone fruits, or fill pastries. It can be used immediately or chilled, covered, for up to two days in the refrigerator before baking.
Tip: Don’t skip the creaming step—it ensures a light and creamy result!
Basic Frangipane Recipe
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1 cup almond flour
- 2 large eggs
- 2 tablespoons all-purpose flour
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- Pinch of salt
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Instructions:
- Cream butter and sugar until pale and fluffy.
- Add almond flour, mix well.
- Beat in eggs, one at a time.
- Add flour, extracts, and salt. Mix until just combined.
- Spoon into pastry shells or tart pans as desired and bake according to your recipe’s directions.
Frangipane’s Many Uses
Frangipane’s adaptability makes it a baker’s secret weapon. Here are delicious ways to use this almond cream:
- Classic Bakewell Tart: Layer frangipane over jam in a shortcrust pastry shell. Top with sliced almonds or icing.
- Fruit Galettes: Spread a base layer on rustic pastry, then pile with fresh seasonal fruit (apricots, cherries, plums).
- French Tarts: Frangipane pairs beautifully with pear halves in the classic tarte Bourdaloue.
- Almond Croissants: Use as a filling for bakery-style, twice-baked croissants.
- Brioche and Buns: Swirl into sweet breads or use in Danish-style pastries.
- Breakfast Oatmeal: Dollop on warm oatmeal for a rich almond treat.
Is Frangipane Safe To Eat Raw?
Because frangipane contains eggs, it must be baked before eating. Unlike marzipan or almond paste, it is not suitable for raw consumption—the eggs need to reach a safe temperature in the oven.
Make-Ahead & Storage Tips
- Refrigeration: Cover and refrigerate prepared frangipane for up to 2 days before use.
- Baked Desserts: Store frangipane-filled baked goods at room temperature for up to 2 days; refrigerate for longer storage.
- Freezing: Freeze unbaked frangipane in an airtight container for up to 1 month. Thaw in the refrigerator before using.
Frequently Asked Questions (FAQs)
Q: What is the difference between frangipane and almond cream?
A: Frangipane is sometimes referred to as almond cream in English. Both refer to the same creamy almond-based filling used in baked goods.
Q: Can I substitute almond meal for almond flour?
A: Yes, almond meal (ground unblanched almonds) works in place of almond flour, resulting in a more rustic, speckled appearance and slightly coarser texture.
Q: Is there a gluten-free version?
A: Easily! Simply substitute the all-purpose flour with a measure-for-measure gluten-free blend or omit it entirely for a denser, but delicious, cream.
Q: Can I make frangipane in advance?
A: Frangipane can be made up to two days ahead and kept refrigerated. Let it soften at room temperature before spreading in your pastry or tart shell.
Q: What are some creative ways to use leftover frangipane?
A: Try filling thumbprint cookies, using it as a cake layer, swirling into sweet breads, or spreading over toast with a splash of orange syrup.
Tips for Best Results
- For extra-almondy flavor, add a touch more almond extract or use roasted almond flour.
- Pair with tart or sweet fruits: berries, pitted cherries, pears, figs, or apples.
- Avoid overbeating after adding eggs; mix until just combined for tender texture.
- If using homemade ground almonds, pulse with sugar first for finer consistency.
Classic Frangipane Tart Assembly Guide
- Prepare Crust: Line a tart tin with sweet shortcrust pastry or pâte sablée. Chill and blind-bake until lightly set.
- Layer Jam: Spread a thin layer of raspberry or strawberry jam on the baked crust base.
- Fill with Frangipane: Smooth prepared frangipane over the jam, right to the edges.
- Add Fruit: Arrange sliced fruit (such as strawberries, raspberries, pears) or slivered almonds on top.
- Bake: Return to the oven and bake until the frangipane is puffed, golden, and set—usually 25–35 minutes at 350°F (175°C).
- Cool and Serve: Let cool in the pan, then remove, dust with confectioner’s sugar if desired, and slice to serve. Pairs beautifully with whipped cream, creme fraiche, or a scoop of vanilla ice cream.
Inspiration: Frangipane Recipes to Try
- Bakewell Tart: Raspberry jam, frangipane filling, shortcrust shell, topped with sliced almonds
- Petite Strawberry Frangipane Tart: Strawberry jam and fresh strawberries over almond cream in a buttery shell
- Pear and Almond Tart: Poached pears nestled into frangipane and baked into golden pastry
- Chocolate Frangipane Tart: Add cocoa or melted chocolate to the almond mixture for a decadent twist
- Galette des Rois: The French King Cake, made of puff pastry filled with almond cream, traditionally served at Epiphany
Expert Frangipane Tips and Variations
- Flavor Variations: Add citrus zest (lemon or orange), a splash of rum or amaretto, or incorporate finely ground pistachios for a colorful twist.
- Vegetarian & Gluten-free Modifications: Frangipane is naturally vegetarian. Substitute gluten-free all-purpose flour if needed.
- Bake in Small Quantities: Frangipane can be spooned into muffin pans for mini tartlets or spread in galettes for a rustic dessert.
- Fruit Pairings: Try apricots, peaches, cherries, apples, figs, or plums for seasonal flavors.
Serving Suggestions
- As a Tart: Classic presentation with jam, frangipane, and fruit in a pastry shell
- For Breakfast: Fill croissants or brioche, or dollop over oatmeal for a luxurious morning treat
- As a Cake Filling: Spread between cake layers for a nutty, rich surprise
- Savory Applications: Try frangipane with gentle cheese or incorporate herbs for an innovative twist
Frequently Asked Questions
Q: How long does homemade frangipane last?
A: Frangipane can be refrigerated for up to 2 days before baking or stored as part of a tart for several days once baked.
Q: Can I freeze frangipane?
A: Yes, both prepared (unbaked) frangipane and frangipane-filled tarts freeze well for up to one month. Thaw overnight before baking or serving.
Q: Why did my frangipane turn out greasy?
A: Greasiness may result from using cold butter, insufficient mixing, or baking at too low a temperature. Cream ingredients fully and ensure oven is properly preheated.
Q: Can I use other nuts instead of almonds?
A: Yes! Pistachio, hazelnut, or walnut flours can substitute for almond in frangipane, each lending a different flavor profile.
Final Thought: Embrace Frangipane in Your Baking
Frangipane is the backbone of many timeless pastries—simple, yet elegant, and endlessly versatile. Mastering this almond cream opens up a world of classic and contemporary dessert possibilities, from rustic galettes to formal tarts. Bring a taste of European patisserie to your kitchen with this simple but sophisticated filling. Whether you’re a beginner or a seasoned baker, you’ll delight in the creamy, almond-rich results.
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