This Surprisingly Easy Recipe Will Transport You to a French Bakery (2024)

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Sheela Prakash

Sheela PrakashSenior Contributing Food Editor

Sheela is the Senior Contributing Food Editor at Kitchn and the author of Mediterranean Every Day: Simple, Inspired Recipes for Feel-Good Food. She received her master's degree from the University of Gastronomic Sciences in Italy and is also a Registered Dietitian.

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published Jul 8, 2022

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This Surprisingly Easy Recipe Will Transport You to a French Bakery (1)

This sweet and nutty almond cream is a classic French recipe that's wonderful tucked inside fruit tarts or croissants.

Makes1 1/2 cupsPrep5 minutes

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This Surprisingly Easy Recipe Will Transport You to a French Bakery (2)

While frangipane might sound fancy, this nutty almond cream couldn’t be simpler to pull together and will instantly make you feel as if you deserve a spot on The Great British Baking Show. The French pastry filling is a classic ingredient in almond croissants as well as fruit tarts. Once you know how to make it, it’s sure to become a mainstay in your baking repertoire.

What Is the Difference Between Marzipan and Frangipane?

  • Marzipan is a sweet almond paste that is dense and smooth and made from almonds, sugar, glucose syrup, water, and sometimes egg whites. It can be made at home or bought in cans or tubes. It’s used like fondant to decorate cakes or molded into shapes to be eaten like candy.
  • Frangipane is sweet but less so than marzipan and is soft, smooth, and spreadable. It’s made from almonds, softened butter, sugar, and eggs. It’s traditionally used in French pastries such as bostock, almond croissants, and pithivier, as well as British bakewell tart.

Is Frangipane the Same as Almond Paste?

Almond paste is more similar to marzipan than frangipane, but it’s still distinctly its own. It’s made of the same ingredients as marzipan but it’s less sweet and richer in almond flavor. It’s a bit more crumbly and coarse-textured and is used in baked goods such as these pignoli cookies.

How to Use Frangipane

Beyond its traditional uses, frangipane is wonderful simply slathered on thick-sliced bread, topped with fruit, and baked for a fun morning toast. Or slather it on puff pastry or galette dough before piling in fresh fruit when making a simple tart. A few spoonfuls are also lovely lightly folded into muffin or quick bread batter, as well as baked oatmeal, before they head to the oven.

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Frangipane Recipe

This sweet and nutty almond cream is a classic French recipe that's wonderful tucked inside fruit tarts or croissants.

Prep time 5 minutes

Makes 1 1/2 cups

Nutritional Info

Ingredients

  • 6 tablespoons

    unsalted butter

  • 1/3 cup

    granulated sugar

  • 2

    large eggs

  • 1 teaspoon

    vanilla extract

  • 1/2 teaspoon

    almond extract (optional)

  • 1 1/4 cups

    almond flour or meal

  • 1/4 teaspoon

    kosher salt

Instructions

  1. Cut 6 tablespoons unsalted butter into 3 pieces and place in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Let sit at room temperature until softened, about 45 minutes.

  2. Add 1/3 cup granulated sugar to the bowl of softened butter and beat on medium speed with the paddle attachment until pale and fluffy, about 1 minute. Scrape down the sides of the bowl with a flexible spatula. With the mixer on low, add 2 large eggs one at a time, waiting until the first is completely incorporated before adding the second.

  3. Scrape down the sides of the bowl again. Add1 teaspoon vanilla extract and 1/2 teaspoon almond extract if using and beat on medium speed until just combined, about 1 minute. It will look curdled, but that’s okay.

  4. Add 1 1/4 cups almond flour and 1/4 teaspoon kosher salt and beat on low speed until just combined, about 30 seconds. Use the spatula to scrape down the sides of the bowl and finish folding in the flour until combined and smooth.

Recipe Notes

Almond flour substitute: An equal amount of other nut flours and meals, such as walnut, pecan, and hazelnut, can be substituted for the almond flour. If using an alternative flour, leave out the almond extract.

Storage: Frangipane can be refrigerated in an airtight container for up to 1 week or frozen for up to 2 months. Thaw in the refrigerator overnight before using and let sit at room temperature while the oven heats or while prepping to make it easier to spread.

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This Surprisingly Easy Recipe Will Transport You to a French Bakery (2024)

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