The almond frangipane cream is a cream based on almond flour, mainly used in the preparation of the famous tart with frangipane cream.
It consists of a delicate shortcrust shell topped with a layer of jam and the aforementioned cream to seal the tart.
The crunchy note is given by almonds, delightful crunchy pieces set onto its surface.
This cream can also be used for making various types of filled cakes and pastries.
There are various hypotheses about the origin of frangipane cream; it is plausible that its recipe was a gift from Count Cesare Frangipane (after whom it is named) to Catherine de Medici, upon her marriage to the future King of France. In this way, it reached Paris, becoming the filling for the famous Galette des rois.
As mentioned, the central ingredient of frangipane cream is almond flour which, worked with sugar, eggs, butter, and flavors, is then baked in the oven along with the dessert it covers, serving as both filling and topping.
A good and delicate cream, on its own capable of transforming the desserts in which it is used into refined treats.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Energy 218.15 (Kcal)
- Carbohydrates 11.12 (g) of which sugars 10.58 (g)
- Proteins 3.44 (g)
- Fat 17.59 (g) of which saturated 5.66 (g)of which unsaturated 3.26 (g)
- Fibers 1.97 (g)
- Sodium 16.09 (mg)
Indicative values for a portion of 1 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
- 1.25 cups almond flour
- 5.5 tbsp butter (softened)
- 0.4 cups sugar
- 1 egg (medium)
- 0.07 oz almond flavor (1 bottle)
- 1/2 bean vanilla
Tools
- Electric Whisk
- Piping Bag with large nozzle or simply snipped
Preparation
To prepare the frangipane cream, first, take the butter out of the fridge, as it should be very soft when used.
Combine the almond flour, sugar, seeds from half a vanilla bean, one bottle of almond flavor, the softened butter, and a whole egg in a bowl.
Start by mixing with your hands and then use electric whisks until you get a homogeneous mixture.
The frangipane cream is thus ready to be baked in the oven along with the tart or dessert it will cover.
Place the cream in a bowl and cover with plastic wrap. If you will use it within a few hours, leave the bowl at room temperature until then. In the fridge, the cream would harden.
Spread on desserts using a piping bag with a smooth and wide nozzle. Sprinkle with sliced or coarsely chopped almonds.
This cream is primarily used in the preparation of tart with frangipane cream.
The baking times for this dessert are obviously longer compared to the cooking times of a simple tart.
Storage
Store in the fridge well sealed in an airtight container, or covered with plastic wrap for about 3 days. Leave at room temperature for a little while before using it to soften.
Store in the fridge well sealed in an airtight container, or covered with plastic wrap for about 3 days. Leave at room temperature for a little while before using it to soften.
Here is a selection of products that are definitely useful in making desserts. Many of these have been bought and tested by myself. To view the recommended products click here.
Here is a selection of products that are definitely useful in making desserts. Many of these have been bought and tested by myself. To view the recommended products click here.
