How to make almond filling cream (the easy frangipane recipe). This delicious, creamy, almond-rich filling is made with only 4 ingredients and is ready in 10 minutes. The perfect filling for your tarts, cakes, pastries and croissants.
The almond filling cream also called "creme d’amande" is a very well known recipe used in French pastry making in many traditional desserts like apple tart, pear tart or to fill the traditional "Galette des rois" like in my chocolate almond cream galette des rois.
Also it is often incorrectly called frangipane, which is a recipe made of almond cream and pastry cream. But this recipe is rather an easy version of frangipane cream because it is only made of 4 ingredients and requires only 10 minutes of preparation.
This makes it a perfect cream to use in all your homemade pastries, to fill your tarts, in a cake but also in pastries as in the delicious recipe of almond croissants.
Many recipes are called Frangipane when in fact they are made with a simple almond cream filling recipe, such as the frangipane pear tart.
Ultimate filling for tarts and pies
Adding it to the bottom of a tart on a sweet shortcrust pastry, it brings more flavour and gives a softer and tastier base. It can be found in the pear tart recipe, named bourdaloue tart or in the strawberry tart.
It also goes into the composition of the authentic frangipane cream where it is mixed with pastry cream and used to fill the traditionnal French galette des rois with frangipane.
Composition of this cream
What we like about this cream is that it is really one of the simplest preparations to make. Made with few ingredients, you will need softened butter, almond meal, powdered sugar or confectioner's sugar and eggs at room temperature.
With a ratio that is very easy to remember you will have a delicious and rich almond cream, but you can very well reduce the amount of butter or the amount of sugar for a lighter and less sweet cream.
Tip: A simple ratio to remember = 1 : 1 : 1 (Example, for 50 g almond meal + 50 g butter + 50 g sugar + 50 g egg (about 1 egg))
How to make almond cream
- Beat the butter with the powdered Sugar in an electric mixer or with a pastry whisk until creamy and smooth.
- Add almond meal and eggs and mix again until smooth.
Tip: Use an electric mixer to incorporate air and achieve a lighter, more fluffy cream.
Cover with cling film and you can keep it in the fridge for 2 days (it contains raw eggs) or in the freezer for several months.
Faqs - frequently asked questions
No, the frangipane is a mixture of almond cream and pastry cream.
The almond cream is a recipe made of butter, almond meal, sugar and eggs, while the almond paste is only made of almonds.
This often happens when the butter is too cold and does not blend with the other ingredients. Use room temperature butter and whip with an electric mixer to get a smooth cream.
Other cream recipes
- Salted Caramel sauce
- Hazelnut praline
- Homemade peanut butter
- Almond butter
- Mousseline cream
- Cinnamon apple sauce
- Chocolate ganache
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Almond cream filling
- 100 g Butter - softened at room temperature
- 100 g Sugar - or confectionner's sugar
- 100 g Almond meal
- 100 g eggs - about 2 at room temperature
- Start by placing the softened soft butter in a bowl with the powdered sugar and beat with a whisk or electric mixer until you have a smooth, homogeneous paste.
- Then add the almond meal and continue to whisk.
- Finish by adding the eggs one by one to the mixture and mix again to incorporate them and obtain a smooth cream.
- Use immediately or cover with cling film and place in the fridge.
Flavor the cream : with cocoa powder, melted chocolate, rum, coconut, orange blossom or homemade praline