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Frangipane

A silky, almond-based cream made with butter, sugar, eggs, and ground almonds—perfect for tarts, galettes, and other pastries.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 1.5 cups
Course: Dessert component, Filling
Cuisine: French
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1/2 cup 115 grams unsalted butter, softened to room temperature
  • 1/2 cup 100 grams granulated sugar
  • 1 cup 100 grams ground almonds, finely ground or almond flour
  • 2 large eggs
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon salt

Equipment

  • Stand mixer or hand mixer
  • Mixing bowls
  • Measuring cups and spoons
  • Rubber spatula
  • Whisk
  • Food processor (optional)

Method
 

  1. In a mixing bowl, cream the softened butter and granulated sugar on medium speed for 2–3 minutes until pale and fluffy.
  2. Add the eggs one at a time, beating for about 1 minute after each addition and scraping down the bowl as needed.
  3. Reduce mixer speed to low and gradually add the ground almonds, mixing for 1–2 minutes until fully incorporated.
  4. Mix in the all-purpose flour, almond extract, and salt on low speed for 30–45 seconds, just until combined.
  5. Transfer the frangipane to an airtight container, smooth the top, and refrigerate for at least 30 minutes before using, or store up to 5 days.

Notes

Chilling the frangipane improves spreadability and ensures an even bake when used as a pastry filling.