Frangipane Cream is a cream made with almond flour, butter, and whole eggs. It’s a very fragrant, soft, rich, and full-bodied cream, also gluten-free. Excellent for not too elaborate desserts like cakes with seasonal fruit, tarts, and filled pastries. Additionally, in tarts or tartlets, it can be used raw and baked directly in the oven like in the famous French dessert “La galette des Rois” a puff pastry cake filled with frangipane!
The preparation of this wonderful cream is simple and quick. Let’s discover it together, and I look forward to seeing you on my Facebook page, my Instagram profile, and my YouTube channel with my videos for a greeting and a comment.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Cooking time: 10 Minutes
- Cuisine: Italian
- Energy 520.44 (Kcal)
- Carbohydrates 27.81 (g) of which sugars 26.72 (g)
- Proteins 8.30 (g)
- Fat 40.53 (g) of which saturated 14.54 (g)of which unsaturated 8.55 (g)
- Fibers 3.97 (g)
- Sodium 144.42 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Frangipane Cream
- 1 1/4 cups almond flour
- 7 oz butter
- 1/2 cup sugar
- 2 eggs
- 1 pinch salt
- 1 teaspoon rum (or)
- 1 vanilla bean (if for kids)
Tools
- Whisk Electric
- Bowl
- Pan – non-stick
Prepare the Frangipane Cream
In a bowl, start beating the butter with the sugar and vanilla seeds until creamy. Add the eggs one at a time while continuing to beat, then add the almond flour. Mix the batter with a wooden spoon, ensuring all ingredients are well combined.
You can use it raw for tarts or cakes that need baking in the oven or transfer the mixture to the stove and cook on low heat until it thickens well. The final result is very similar to custard.
Susy’s Advice
The cream can be used raw for tarts or cakes that need baking in the oven.
Use the butter and eggs after letting them sit at room temperature for an hour.
Storage
We can store the frangipane cream in the refrigerator for a couple of days, covered with plastic wrap, ensuring it touches the surface to prevent crusting.
