Almond Creme -Frangipane- Recipe
This frangipane filling recipe came from our friend and Pastry Chef, Jesse. Use this almond creme filling when making almond danish, croissant, or fruit/almond tarts. This almond creme filling would go under the tart's fresh fruit topping before baking.
Ingredients:
3/4 cup almond paste
1 cup + 1 teaspoon superfine sugar
1/2 cup butter (1 stick) or shortening
1/3 cup pastry flour
1/4 cup eggs
Directions:
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1. With paddle attachments, mix almond paste and sugar at low speed until evenly mixed.
2. Mix in fat and flour until smooth.
3. Beat in eggs, a little at a time, until smooth.
Makes 1.5 pounds of almond creme
Frangipane, in culinary terms, is a rich almond cream made from ground almonds, butter, sugar, and eggs, widely used in European pastry. It is best known as the filling for classics such as the galette des rois, almond croissants, and fruit tarts, where it bakes into a soft, fragrant, and slightly custardy layer with a pronounced almond flavor.
The name “frangipane” traces back to the Italian Frangipani family of the 16th century, whose almond-scented perfume became fashionable across Europe. French pastry cooks adopted the term to describe an almond-based preparation whose aroma recalled that perfume, and by the 17th and 18th centuries, frangipane had become a staple of French pâtisserie, firmly linking the name to the culinary tradition we know today.
