Chocolate Frangipane
This chocolate frangipane combines melted chocolate and Dutch-process cocoa in an almond cream base for a filling with genuine depth and a moist, tender crumb after baking. It is rich without being heavy, and the almond flavor stays present beneath the chocolate — making it ideal for fruit tarts and galettes.
Servings: 9 servings
Ingredients
Chocolate Frangipane
- 240 g plain frangipane one half batch almond cream, made without rum- recipe below
- 48 g dark chocolate 54%, melted
- 12 g Dutch-process cocoa
- Small pinch of salt
Half batch Frangipane
- 75 g butter
- 75 g granulated sugar
- 75 g almond flour
- 37 g egg
- 8 g cornstarch
Instructions
- Melt the chocolate and set it aside until fluid but no warmer than body temperature.
- Allow the frangipane to come fully to room temperature before mixing.
- Combine the frangipane, Dutch-process cocoa, and melted chocolate in a medium bowl.
- Mix with a stiff silicone spatula until no streaks or cocoa clumps remain — add the cocoa first, then the melted chocolate.
- Use immediately, or refrigerate until ready to assemble. The frangipane must be baked before eating.
Notes
Chocolate temperature: Melt the chocolate to fluid but no warmer than body temperature. Too hot will loosen the frangipane; too cool and it will seize into flecks.
Mixing order: Fold the cocoa in before the melted chocolate so the dry ingredient is evenly distributed before the liquid fat arrives. This prevents clumping and streaking.
Spreading: The frangipane spreads smoothly at room temperature. Cold frangipane straight from the refrigerator will resist the pastry and can tear the dough.
Storage: Store baked leftovers at room temperature for up to one day, or refrigerated for up to three days.
Mixing order: Fold the cocoa in before the melted chocolate so the dry ingredient is evenly distributed before the liquid fat arrives. This prevents clumping and streaking.
Spreading: The frangipane spreads smoothly at room temperature. Cold frangipane straight from the refrigerator will resist the pastry and can tear the dough.
Storage: Store baked leftovers at room temperature for up to one day, or refrigerated for up to three days.
Nutrition
Calories: 183kcal | Carbohydrates: 14g | Protein: 3g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 33mg | Sodium: 61mg | Potassium: 66mg | Fiber: 2g | Sugar: 10g | Vitamin A: 233IU | Calcium: 28mg | Iron: 1mg