Classic Frangipane

Classic Frangipane, ChefSteps

Description

Based on the recipe by Tim Chin at ChefSteps. Frangipane is a sweet almond cream used to fill tarts and pastries, most famously Galette des Rois. This makes American frangipane (almond cream on its own), with the option to fold in pastry cream for French frangipane (2 parts almond cream to 1 part pastry cream).

Yield: 900g (1 quart) American frangipane; 1,350g (about 1½ quarts) French frangipane · Total time: 10 minutes

Vegetarian Tree nuts Eggs Dairy Gluten

American vs. French

Style	What it is	Texture & flavor	Best for
American	almond cream only	denser, more intensely almond-flavored, can bake up slightly drier	danishes, turnovers, fruit tarts, American-style almond croissants, rustic galettes
French	almond cream + pastry cream	lighter, more custardy, more balanced flavor, moister when baked	Galette des Rois, Tarte Bourdaloue (pear and frangipane tart), tarte aux fruits

Ingredients

Item	Amount	Notes
unsalted butter, softened to 65°F (18°C)	225g
granulated sugar	225g
eggs	200g (x4 large)
almond flour	225g	Bob’s Red Mill super-fine recommended
all-purpose flour, sifted	30g
almond extract	15g
vanilla extract	10g
kosher salt	6g
pastry cream (optional — French frangipane)	450g	about ⅔ of a standard batch

Tools

Items
digital scale
stand mixer with paddle attachment
airtight container (for storage)

Recipe

1. Cream butter and sugar: In a stand mixer fitted with the paddle, combine the 225g of butter and 225g of sugar. Mix on medium speed, scraping down the bowl as needed, until pale and fluffy, about 3 minutes.

2. Add eggs and almond flour: Crack the eggs into a separate bowl. With the mixer running, add the eggs and the 225g of almond flour in alternating additions, making sure each is well incorporated (about 30 seconds each) before adding the next — about 3 minutes total. The mixture should be fluffy and emulsified. Scrape down the bowl and paddle as needed.

3. Add flour: With the mixer running, add the 30g of sifted flour and mix until there’s no visible dry flour, 30 seconds–1 minute.

4. Flavor and season: Increase to high speed, add the almond extract, vanilla extract, and salt, and mix until fully incorporated, about 30 seconds. Stop the mixer. For American frangipane, skip to step 6.

5. Add pastry cream (French frangipane only): Add the 450g of pastry cream and mix on high until fully incorporated and completely smooth, about 1 minute more.

6. Use or store: Use immediately in Galette des Rois, Tarte Bourdaloue, fruit tarts, danishes, turnovers, rustic galettes, or almond croissants. Otherwise, transfer to an airtight container and refrigerate or freeze.

Note

Almond flour vs. almond meal: Almond flour is finely ground almonds (skin-on or off); almond meal is coarser and typically skin-on. Either works here. Store it in the freezer to prevent rancidity, since some fat remains even in “defatted” products.

Tip

Make-ahead & storage: French frangipane keeps up to 2 weeks refrigerated; American up to 3 weeks. Both freeze for up to 3 months — thaw in the refrigerator for at least 8 hours before using. Frangipane contains raw eggs, so it must be baked before eating.

The Original Recipe

An earlier ChefSteps version of this recipe, kept for reference.

Item	Amount
unsalted butter, soft	225g
granulated sugar	225g
almond flour	225g
eggs, room temperature	180g (about x4)
kosher salt	4g
pastry flour, sifted	30g

1. Cream: Cream the butter and sugar in a stand mixer with the paddle on medium speed until fluffy and lighter in color, scraping down as needed.

2. Eggs and almonds: Crack the eggs into a small bowl. Alternate adding eggs and almond flour in 3 additions (e.g., 1 egg, then 1–2 eggs, then the rest), letting each addition fully incorporate before adding the next.

3. Flour and salt: Add the flour and salt, mixing until fully incorporated.

4. Store: Transfer to a lidded container, cover, and refrigerate. Keeps a few weeks.

5. Use: Bake in a rimmed sheet pan for petit fours, use in twice-baked almond croissants, or as a tart filling.

Tip

Make your own almond flour: Grind whole or sliced raw almonds in a food processor — alternate pulses with the motor running so it doesn’t turn into almond butter — then sift for a uniform texture. Sliced almonds process most easily.

Nutrition Facts 18 servings · 50g (American) each

Calories 240

% Daily Value*

Total Fat 17g 22%

Saturated Fat 7g 36%

Cholesterol 68mg 23%

Sodium 150mg 6%

Total Carbohydrate 17g 6%

Dietary Fiber 1.6g 6%

Total Sugars 13g

Includes 13g Added Sugars 25%

Protein 4g

Vitamin D 0.4mcg 2% Calcium 43mg 3% Iron 0.7mg 4% Potassium 112mg 2%

* % Daily Value based on a 2,000 calorie diet · Estimated values

Note

Estimated nutrition: Calculated from the ingredients using USDA FoodData Central values, per 50g of American frangipane (the 900g batch split 18 ways). French frangipane adds pastry cream and will differ. Pastry or tart crust isn’t included.