If you live in America, you might not have heard of Frangipane (or frangipani in Italian.)
Frangipane, also known as almond cream, is a sweetened almond filling, and it is super versatile component of the classic pastry kitchen.
This almond filling is easy to make and adds rich almond flavor to any dessert you use it in.
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What is the Difference Between Frangipane and Marzipan?
Both frangipane and marzipan are based on almond meal.
Marzipan, which is similar to almond paste, is basically an almond candy that is often molded into tiny fruits as decorations on tarts or just for eating out of hand. You can also find traditional German stollen stuffed with a ribbon of marzipan.
Frangipane, on the other hand, has a looser texture than marzipan and must be baked before eating so it can set up and also because it contains eggs.
(See the sections “Do You Have to Bake Frangipane” and “Does Frangipane Have Egg In It” for an example of frangipani made without eggs.)
In short, frangipane is a classic baking component, and marzipan stands on its own as a candy.
Is Almond Cream Gluten Free?
You would think so, but as written, this recipe is not gluten free because it contains all purpose flour.
To make gluten free frangipane, substitute your favorite gluten free flour blend for the all purpose flour in the recipe. And then of course be sure to use it in gluten free pastries.
Can You Make Almond Cream with Almond Flour Instead of Almond Paste?
Yes you can.
You can substitute finely ground almond flour 1:1 for the almond paste. See the recipe for how to modify the mixing method if using almond flour.
Do You Have to Bake Frangipani?
This recipe as written contains eggs and is meant to be baked to set up into a sliceable texture.
You can make a version of almond cream without eggs that can be eaten as is or can be folded together with whipped cream as in this almond cream filling for eclairs and cream puffs.
In these two photographs of a cream puff (above) and an eclair (below), the filling is made by folding together frangipani made without egg and whipped cream.
I will put the no egg version of frangipane from Jamie Schler of Life’s a Feast in the Notes section of the recipe.
Does Frangipane Have Egg In It?
Traditionally, frangipane that is to be baked contains both egg and flour so that it sets up in the oven into sort of a custardy-cakelike texture.
As mentioned above, you can use frangipani in fillings that aren’t to be baked by modifying the recipe to exclude the egg and flour.
That recipe is in the Notes section of the recipe at the end of this post.
What To Make with Frangipane
Frangipane is the classic filling for a galette des roi which is the French precursor to the King Cake.
It is very easy to put together a classic French frangipane tart.
- Spread a layer of frangipane on a tart shell made of pate sucree or puff pastry
- top the almondy goodness with fresh fruit (the classic is combination is pears, but cherries would be fantastic too) and maybe some sliced almonds and bake at 375F until golden brown, puffed and delicious for a traditional French treat.
- Melt and strain some apricot jam or apple jelly and brush the top of the tart while it is still warm for a pretty sheen. Fancy!
A Note About Measurements
NOTE: Most of my recipes are written by weight and not volume, even the liquids.
Even though I try to provide you with volume measurements as well, I encourage you to buy a kitchen scale for ease of measuring, accuracy, and consistency.
This is the scale I use, love, and recommend:
- 8 oz . almond paste (You may substitute fine almond flour. See Notes)
- 1 oz . sugar
- 4 oz . butter
- 1 oz . cake flour
- 4 oz . whole eggs, (whisk 3 eggs together, then weigh out 4 oz. Save the extra for another use)
- In a mixer bowl fitted with the paddle attachment, mix almond paste (you will probably have to break it into little chunks with your fingers first) with sugar until evenly blended.
- Blend in the butter and flour until well combined.
- Add the eggs and beat on medium speed until the mixture is smooth.
- To use, spread a thin layer in a tart shell, as above, or on puff pastry and bake at 350 degrees until frangipane is puffed and golden brown. This is especially nice with stone fruits: peaches, apricots, nectarines, or cherries. A classic French pairing is with sliced pears.
If using fine almond flour instead of almond paste to make your frangipane, cream the butter and sugar together first, then cream in the almond flour and flour before adding the eggs.
To make gluten free frangipane, substitute your favorite gluten free flour blend for the all purpose flour.
***For a sweeter, more custardy almond filling, increase sugar to 8 oz. and flour to 2 oz. Increase eggs to 4 large and mix as above.
Nutrionals based on 1/8 of the recipe, or about 2 ounces of almond cream.
To Make Frangipane Without Egg (from Jamie Schler)
- 5.5 oz fine almond flour
- 5.5 oz powdered sugar (10x or confectioners sugar)
- 5.5 oz softened butter
- 2 teaspoons dark rum
- 1 teaspoon vanilla extract
Mix all ingredients together until light and fluffy. Use as is or fold together with whipped cream to use as pastry filling or cake filling.
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Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 278 Total Fat 21g Saturated Fat 8g Trans Fat 0g Unsaturated Fat 11g Cholesterol 83mg Sodium 114mg Carbohydrates 20g Net Carbohydrates 0g Fiber 1g Sugar 14g Sugar Alcohols 0g Protein 5g
And there you have it. A delicious recipe for frangipane, just waiting for you to use it in all kinds of delicious way!
Thanks for spending some time with me today. Take care, and have a lovely day.