Almond cream (frangipane) that is used as a baked filling for tarts, croissants, and as a component of a French breakfast pastry called bostock. It is incredibly easy to make in just one bowl with common ingredients!
Once cooked, it has a velvety texture – soft but set in place (similar to a ricotta cheesecake).
To make almond cream, you’ll need butter, sugar, almond meal, egg, vanilla, all-purpose flour, and salt. If you don’t have almond meal (also called almond flour), you can make your own by grinding almonds in a food processor.
Because it contains uncooked egg, always bake frangipane before eating it. It is not meant to be eaten raw.
It lasts for up to a week in the refrigerator, so you can prepare it in advance and use it when you are ready to make your pastries. I like to use it in my bakewell tart and I save a little extra to make bostock with.
You can experiment with making something similar to frangipane using different types of nuts. I’ve made it with pistachios and it was unique and delicious!
Other than the uses listed above, you can also use almond cream as a filling for cookies such as thumbprints or hamantashen. Or, spread it on bar cookies like the blueberry and frangipane bars from Honest Cooking.
I’ve also seen it used in a galette with the addition of some jam and I love that idea!
Almond Cream (Frangipane)
- 3/4 cup unsalted butter room temperature
- 3/4 cup granulated sugar
- 1 1/2 cup almond meal also called almond flour
- 3 large eggs room temperature
- 1/2 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- Using an electric mixer, mix butter and sugar until light and fluffy.
- Mix in almond meal until fully combined.
- Mix in eggs until fully combined.
- Mix in vanilla, flour, and salt until just combined.
- Use in your favorite recipe or refrigerate until ready to use, up to one week.