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    Home / Cake basics / Frosting & filling

    Frangipane for the galette des rois

    Last update: Jan 4, 2023 Published: Jan 12, 2021 by Fadela This post may contain affiliate links

    Jump to Recipe·Print Recipe·5 from 1 review

    How to make the frangipane cream recipe! A creamy, light and rich cream with the good taste of almonds. It is easy to make and perfect for filling the galette des rois.

    Frangipane recipe for the galette des rois

    The frangipane is an almond mixture that is found in the composition of the traditional French galette des rois, made on January at the occasion of the Epiphany day. It is a very creamy filling composed of 2 different preparations, almond filling cream and a pastry cream, which gives a very rich and light filling with a wonderful flavour of almonds.

    Many recipes are called frangipane cake or frangipane tart, but in reality they are only made of a simple almond filling cream. The real frangipane is mostly used to fill the galette des rois recipe made with puff pastry dough.

    Frangipane recipe for the galette des rois

    Composition of this cream

    Two different preparations make up this cream, the mixture of almond cream, which is a recipe widely used in pastry making around the world, especially to fill the bottoms of tarts or in cakes recipes with apples or pears. And also a pastry cream, which is usually used to fill choux pastry, mille-feuille or Paris-Brest.

    Tip: to make a homemade frangipane cream you need ⅔ almond filling cream + ⅓ pastry cream.

    Frangipane recipe for the galette des rois

    How to make frangipane

    Almond cream:

    1. Place all ingredients in a bowl, cream butter, powdered sugar, almond meal and eggs and beat at medium speed until smooth.

    Tip: All your ingredients must be at room temperature to obtain a smooth and homogeneous cream.

    Almond filling cream (easy frangipane)
    Almond filling cream (easy frangipane)

    Pastry cream:

    1. Bring the milk to a boil with the vanilla bean split and scraped.
    2. Meanwhile, place the egg yolks, sugar and cornstarch in a bowl and whisk until smooth.
    3. Remove the vanilla bean from the milk and pour it into the container containing the egg yolks while whisking.
    4. Return the mixture to the saucepan and heat over medium heat until you have a thick custard.
    5. Pour the cream into a clean casserole dish, cover with plastic wrap and place in the refrigerator until cool.

    Tip: As soon as the pastry cream starts to boil, continue cooking for another minute.

    Frangipane recipe for the galette des rois

    Making the frangipane cream

    1. Place the almond filling cream and the pastry cream in a bowl and beat with an electric whisk for about 1-2 minutes until creamy and smooth.
    2. Use immediately or strain on contact and store in the refrigerator.

    Storage: In the fridge for up to 2 days or in the freezer for up to 3 months.

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    Frangipane recipe for the galette des rois

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    Frangipane recipe for the galette des rois

    Frangipane cream


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 1 review

    • Total Time: 30 minutes
    • Yield: 12 parts
    Print Recipe
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    Description

    The recipe for homemade frangipane, made of almond filling cream and pastry cream, quantity for filling a galette de rois or a tart for 10-12 parts


    Ingredients

    Almond cream

    • 100 g Butter (softened)
    • 100 g Almond meal
    • 100 g Sugar (or confectionner's sugar)
    • 2 eggs (room temperature)

    Pastry cream

    • 250 ml Milk
    • ½ vanilla bean
    • 2 eggs yolk
    • 20 g sugar
    • 22 g cornstach

    Instructions

    Almond cream

    1. In a bowl place all the ingredients, the softened butter cut in pieces with the powdered sugar, the almond meal and the eggs.
    2. Beat with an electric whisk for about 2 minutes until you have a smooth and homogeneous mixture.
    3. Cover with cling film and keep in the fridge.

    Pastry cream

    1. Place the milk with the scraped vanilla bean in the milk and bring to a boil.
    2. Meanwhile, whisk the egg yolks with the sugar and cornstarch for 1 minute.
    3. Pour in the vanilla bean-free milk gradually while whisking.
    4. Return the mixture to the pan over medium heat and bring to a boil while whisking constantly.
    5. At the first boil, continue to cook for another minute.
    6. Transfer the cream to a rectangular dish and cover with cling film.
    7. Place in the refrigerator until completely cooled.

    Frangipane cream

    1. Place the almond cream in a large container with the pastry cream.
    2. Beat with an electric whisk for 1-2 minutes until smooth.
    3. Use immediately or store in the refrigerator.
    • Prep Time: 30 minutes
    • Category: Dessert
    • Cuisine: french

    Nutrition

    • Calories: 186
    • Sugar: 11
    • Sodium: 81
    • Fat: 13
    • Saturated Fat: 5
    • Carbohydrates: 15
    • Fiber: 1
    • Protein: 4
    • Cholesterol: 80

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