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Hi Bold Bakers!
A great frangipane recipe is something that every baker should have in their back pocket. For the unfamiliar, is a sweet almond-flavored paste used in a variety of ways including in cakes and pastries such as Bakewell Tart, Pear & Almond Tart, fruit tarts, etc. it is used in a lot of European and French desserts.
It is delightfully nutty and sweet and really adds an incredible richness to desserts like tarts and pastries. I use it in my Rustic Summer Fruit Galette, a heavenly GlutenFree Cherry Almond Tart and a fantastic Galette de Rois.
This recipe is part of my Bold Baking Basics series where I show you how to make basic ingredients like How to Make Pie Crust or How To Make Almond Flour to help you be a successful baker. Like those recipes, Frangipane is a great building block for bakers, and it is very simple to make. You can make it using a stand mixer, a food processor, or even by hand.
What Is Frangipane?
Frangipane sounds a lot fancier than it is — it’s actually super easy to make and requires just a few ingredients. Sometimes called frangipane cream, it is essentially an almond filling (paste) made of butter, eggs, ground almonds, sugar, and flour.
The Difference Between Almond Flour, Almond Meal, And Ground Almonds
All three of these things are the same, with just a minor difference. Ground almonds, which you can grind yourself in a food processor or blender and use in this recipe (be sure to use frozen, either toasted or untoasted, almonds if you are doing this!), are simply almonds that have been pulsed to a flour-like texture.
Ground almonds are also known as almond flour and almond meal. Really, there’s no difference, but almond flour tends to be more finely ground than almond meal. Also, while most almond flours are blanched, which means their skins have been removed, an almond meal can be blanched or unblanched. Skins on or not, it doesn’t affect the taste of your final product, but using unblanched almond meal may add a little more color to your frangipane.
You ever use a word so many times you begin to question if it’s a real word or spelled correctly? Almond… almond… almond…
What You Need To Make Homemade Frangipane
- Measuring Cups and Spoons
- Heatproof bowl
- Whisk
How To Make Homemade Frangipane
Homemade frangipane is a cinch to make and adds such incredible flavor to desserts that call for it! Here is how you make it (and don’t forget to get the full recipe with measurements, on the page down below):
- Either in a microwave or over a bain-marie, melt the butter in a heatproof bowl.
- Stir in the sugar, almond flour, flour, eggs, and almond extract.
- Chill for at least 2 hours before using it!
Gemma’s Pro Chef Tips For Making Homemade Frangipane
- You can use either blanched or unblanched almond flour for this recipe, or almond meal. The taste will be the same!
- Freeze it! This recipe can be frozen for up to 8 weeks.
- Vacuum seal it to extend its shelf life in the fridge or freezer.
- Don’t be shy with the almond extract! I’m a huge fan, and I think being a little liberal with it makes this frangipane taste even better.
- Use salted butter for that extra bit of flavor!
How Do I Store Homemade Frangipane?
Homemade frangipane can be kept in the refrigerator for up to 7 days or in the freezer for up to 8 weeks. Be sure to use it in my GlutenFree Cherry Almond Tart recipe. It is insanely good and not just for our GF bakers out there.
Recipes using Homemade Frangipane
- Rustic Summer Fruit Galette
- GlutenFree Cherry Almond Tart
- Galette de Rois.
- Elegant Pear and Frangipane Tart
Don’t miss my New Bigger Bolder Baking Every Day Cookbook available now!
Full (and printable) recipe below!
Try These Recipes!
Homemade Frangipane Recipe
Ingredients
- ¾ cup (6oz/170g) butter
- ¾ cup (6oz/170g) granulated sugar
- 1 ½ cup (6oz/170g) almond meal (almond flour)
- 3 tablespoons all-purpose wheat flour - or - all-purpose GF flour
- 2 large eggs
- 1 ½ teaspoons almond extract
Instructions
- In a heatproof bowl melt the butter either in the microwave or over a ban-Marie.
- Stir in the sugar, almond flour, flour, eggs, and almond extract.
- Chill for a minimum of 2 hours before using in any of my recipes like my Rustic Summer Fruit Galette. Keep it in the fridge for 7 days or freeze for up to 8 weeks.
i am going to say this as nice as possible. I give up on this website. It’s obvious you wanna get clicks so if you watch a video on youtube you have to come to the website go get the recipe.. Then when you get to website while I understand you need to pay bills and make a living but the ads are overwhelming and that creates a problem because you can’t print recipes on here. No print button like all other recipe blogs. If there is one I missed it. Then no “notify me” if someone replies to my… Read more »
A lot of complaining going on here ladies. I don’t have any problem seeing and/or printing these recipes. Maybe just a little effort on your part might help?
Screen shot it then copy it down to keep its not difficult!
Dear Gemma, I am in the middle of making this recipe, the frangipane is chilling. I came to check out the comments for any tips and I was shocked to see how many negative comments it had. You absolutely don’t deserve this, so I am taking the time to thank you to giving your recipes and encourage you to ignore them. This is a free recipe, and exactly what I was looking for. I know that frangipane is a combo of the two other creams, but I wanted a short cut because I am busy so thank you again!
This is not frangipane. Frangipane is a combination of pastry cream (crème pâtissière) and almond cream (crème d’amandes). This is closer to almond cream except that you would not make almond cream with melted butter but with creamed butter (beurre pommade) and you would not use flour. I am sure this is great, but it’s not frangipane.
You should add how to cook it too if using it on ready made pastry
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Do you have to bake with it? Or can you use it cold, as having raw eggs in it?
I made this and it was delicious. Used a ready made shortcrust pastry shell. Made a Berry compote as I only had frozen fruit. Thank you so much for sharing!
You’re right, this does sound easy enough. I do want to make sure I understand though, the eggs are not cooked, they are raw? I’m assuming then, that this should be baked before consuming? Thanks for the great recipes Gemma!
Would it be possible to substitute a different nut and different flavoring in this recipe? I’m allergic to almonds.