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.

  • Oven/Stove

    The custard is cooked on the stovetop

  • Shopping List

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

Ingredients

  • 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

  • Almond Mixture

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

Steps

  • 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.

  • 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.

Notes

ALMOND PASTE VS FRANGIPANE

Almond Paste is soft and spreadable, and is used as an ingredient or filling in baked goods.

Frangipane is a custard-based pastry and pie filling made from a base of creme patissiere).

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