Frangipane
Frangipane is an easy and classic almond filling recipe! It is the filling for almond croissants, tarts and many other traditional French pastries!
Servings: 6 people
Ingredients
- 9 tablespoons butter — room temperature
- 3/4 cup sugar
- 1 1/4 cup almond flour
- 1 1/2 large eggs
- 4 teaspoon cornstarch
- 1 tablespoon rum — optional
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, cream the butter and sugar together until light and fluffy.
- Add the eggs slowly in several additions, beating well after each addition until fully incorporated before adding more.
- Add the almond flour and cornstarch and mix until well combined and smooth.
- Add the rum, if using, and mix until just combined.
- Use immediately or transfer to an airtight container and refrigerate. Frangipane must be baked before eating.
Video
Notes
Yield: Makes 1 quart, enough to fill one 9-inch tart shell.
Doneness Cue: The filling will puff slightly, turn golden on top, and feel set when the center is pressed lightly. A toothpick inserted into the center should come out with just a few moist crumbs, not wet batter.
Storage: Store in an airtight container in the refrigerator for up to 7 days. Frangipane does not freeze well once made, as the emulsion can break when thawed and the texture becomes grainy after baking.
Make Ahead: This recipe can be made up to 7 days in advance and kept refrigerated. Let it sit at room temperature for 10 to 15 minutes before using so it is spreadable.
Doneness Cue: The filling will puff slightly, turn golden on top, and feel set when the center is pressed lightly. A toothpick inserted into the center should come out with just a few moist crumbs, not wet batter.
Storage: Store in an airtight container in the refrigerator for up to 7 days. Frangipane does not freeze well once made, as the emulsion can break when thawed and the texture becomes grainy after baking.
Make Ahead: This recipe can be made up to 7 days in advance and kept refrigerated. Let it sit at room temperature for 10 to 15 minutes before using so it is spreadable.
Nutrition
Calories: 390kcal | Carbohydrates: 31g | Protein: 5g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 136mg | Potassium: 6mg | Fiber: 2g | Sugar: 26g | Vitamin A: 526IU | Calcium: 54mg | Iron: 1mg