Frangipane (Creme d’Amandes)

Frangipane is a custard-based, almond creme patissiere used as a pastry filling. It is used in pastries such as twice-baked Almond Croissant. Just mix together creme patissiere  and almond creme.

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Planning

  • Prep Time:

    20 minutes

  • Bake/Cook Time:

    20 minutes

  • Chill/Set Time:

    1 hour

  • Servings:

    12-14 ounces

Preparation

  • Materials

    Stand Mixer with whisk
    Saucepan
    Sieve
    Mixing Bowls
    Plastic Wrap

  • Prep

    Have pastry and piping bag ready for filling.
    Have creme patissiere ready. The recipe is included here.
    Set eggs out to bring to room temperature.
    Separate the eggs.

  • Heat

    The custard is cooked on the stovetop

  • Shopping List

    Eggs
    Heavy Cream
    Granulated Sugar
    Corn Starch
    Butter
    Vanilla Extract
    Almond Extract
    Almond Flour

Method

  • Creme Pâtissière

    Heavy Cream 1 C
    Whole Egg -1 large
    Egg Yolk- 1 large
    Granulated Sugar -  ¼ cup
    Corn Starch ¼ cup
    Butter- 4 tbsp melted
    Vanilla Extract - 1 tsp 
    Almond Extract 1 tsp

  • Creme Pâtissière

    STEP 1: Add creme and corn starch to a saucepan and bring slowly to a boil, stirring constantly.

    STEP 2:  Cream the egg yolk with ¼ cup sugar in the stand mixer with whisk until pale, light, and fluffy.

    STEP 3: Temper the creamed eggs with the boiled creme by drizzling the hot cream slowly into the creamed eggs whisking with the stand mixer on medium.

    STEP 4: Pour this mixture back into the saucepan and simmer on medium low heat stirring constantly while it thickens (about 5 min).

    STEP 5: Remove the custard from the heat, and strain it thru a sieve into a clean mixing bowl.

    STEP 6: Whisk in the melted butter gradually 1 tablespoon at a time until it is all incorporated. Do not add more butter until the last portion is mixed in thoroughly.

Method

  • Almond Mixture

    Granulated Sugar ½ C 
    Almond Flour ½ C 
    Almond Extract ½  tsp 

  • Almond Mixture

    STEP 1: Mix the sugar, almond flour, and almond extract together

    STEP 2: Fold the almond mixture into the creme patissiere in portions.

    STEP 3: Cover the frangipane with a buttered parchment paper touching the surface. Close the bowl with a lid or cover with plastic wrap and cool the frangipane to room temp (1 hour) before piping.

Putting it Together

  • Assembly

  • Notes

  •  Applications & Plating Pairings
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