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Frangipane is an easy and classic almond filling recipe! It is the filling for almond croissants, tarts and many other traditional French pastries!
We were about 2 days into the tart unit at culinary school when we made almond cream for the first time. Up until this point I had no idea how the almond filling for my favorite French pastries was made. It just seemed like magic.
I quickly realized how versatile this baked custard was. It is so versatile, in fact, that you can swap out the almond flour for hazelnut flour (or ground hazelnuts) to make hazelnut cream filling instead!
That first batch of almond cream was destined to be the filling for a tarte bourdaloue and after one bite all the memories from years of traveling and living in France flooded back to me like an almond flavored stream of happiness.
In that moment, I knew I had made the right choice. All of my doubt about the risks of changing careers and moving to a new city in my 30’s evaporated.
The flavor still has that effect on me. True story.
Feeling inspired yet?
I would also say that it is the easiest of all the recipes in classic French patisserie. It is a simple creaming method like a cookie dough and there are only 5 necessary ingredients.
The rum is technically optional but, unless you have a real reason to omit it, don’t because it adds that je ne sais quoi.
The only real thing that you need to know about almond cream is that you have to bake it.
Everything else is just fluff.
You can use it immediately or refrigerate it for up to 7 days, which makes it easy to pull together a fantastic dessert in a flash!
- In the bowl of a stand mixer fitted with the paddle attachment, or with a hand mixer, cream together the butter and sugar until light and fluffy.
- Slowly add the eggs in several additions, beating well after each.
- Add the almond flour and the cornstarch, mixing well.
- Add the rum and mix to combine.
- Must be baked!