Frangipane—a velvety almond cream that's enhanced with just a hint of vanilla—is the not-so-secret ingredient in some of the world's best desserts and pastries. The almond cream, which has a nutty, sweet taste, adds delicious richness and texture when used as a filling for tarts, cakes, and pastries (think almond croissants). Popular recipes are the Bakewell tart (a pastry shell filled with layers of frangipane, jam, and flaked almonds), the conversation tart (filled puff pastry drizzled with royal icing), Pithiviers (a puff pastry pie), numerous fruit tarts, and Jésuite (a triangular filled pastry).
Frangipane is a snap to make and a key part of any good baker's repertoire. The recipe is simple and can be made with a few different methods—in the food processor, stand mixer, or by hand. However you do it, the recipe involves nothing more than mixing all the ingredients together until well combined.
As frangipane contains raw ingredients (including egg and flour), it has to be cooked before being consumed, but that shouldn't be a problem since whatever recipe you're using it in will call for baking. This frangipane recipe makes enough almond cream for one large tart or several small tartlets.
What Is Frangipane Made Of?
Frangipane is a simple combination of butter, sugar, almond meal, egg, vanilla, and a small amount of flour. The special ingredient here is the almond meal, which is made by grinding almonds. Although it's not the exact same as almond flour (which has a finer consistency), you can use either in this recipe.
Frangipane's Murky Origin Story
There are a number of different hypotheses about who invented frangipane and how it got its name, which stems from the Italian phrase frangere il pane, meaning "to break bread." One common story about how the recipe came about is that it was derived from—and named for—a member of the Roman Frangipani family, who, legend has it, distributed bread to the poor (hence their name).
A second story takes place in the 16th century—Marquis Muzio Frangipani, an Italian nobleman living in Paris, invented the bitter almond perfumed glove, a sought-after accessory said to be worn by Louis XIII. To take advantage of the glove's popularity, bakeries added almond flavoring to their pastry cream and called it frangipane.
A third story suggests that it stems from an almond treat given to St. Francis of Assisi on his deathbed. To further complicate things, sometimes its name is attributed to the tropical flower frangipane itself.
Is Frangipane French or Italian?
While some stories trace frangipane's origins to Italy, the ingredient is more commonly associated with French pastry.
What's the Difference Between Frangipane and Marzipan?
Frangipane and marzipan are both made from almonds and used in desserts. Marzipan is denser than frangipane and is used more for decorative purposes, on top of cakes, or shaped into forms and baked (such as cookies). Frangipane is used as a filling and must be baked. Marzipan and frangipane can't be substituted for each other, but fortunately neither one is very hard to make.
Tips
- If you have whole or chopped almonds, you can make the almond meal in the food processor. Begin by processing the almonds until a fine meal is formed, then add the remaining ingredients and process until well mixed.
- You can also use almond paste in place of the ground almond meal.
- If you're mixing your frangipane by hand, you can either use softened butter or melt the butter first to make it easier to incorporate.
"I love to use frangipane as a layer in a simple tart, with some fresh fruit or fig jam. Once baked, the sweetness of the fruit combined with a tart shell and baked frangipane is supreme. This recipe was straightforward and is a great starting place if you want to learn more about traditional pastries." —Tracy Wilk
Ingredients
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3 tablespoons butter, softened
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1/4 cup granulated sugar
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1/2 cup ground almond meal
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1 large egg
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3/4 teaspoon vanilla extract
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1 tablespoon all-purpose flour
Steps to Make It
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Gather the ingredients.
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Place the butter and the sugar in the bowl of a stand mixer and cream together.
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Add the almond meal and mix to combine.
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Then add the vanilla and the egg, gently beating until all is mixed.
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Finish by adding the flour and combining until well mixed.
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When you are ready to use the frangipane, fill your pastries, tart, or tartlets, and bake.
How to Store Frangipane
In the refrigerator: You can make frangipane ahead and store it in an airtight container in the fridge for up to one week. Bring up to room temperature before using.
In the freezer: You can also freeze it for up to a month. Thaw it in the refrigerator and then transfer it to the counter to bring it to room temperature before using.
Nutrition Facts (per serving) | |
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932 | Calories |
67g | Fat |
69g | Carbs |
19g | Protein |
Nutrition Facts | |
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Servings: 1 | |
Amount per serving | |
Calories | 932 |
% Daily Value* | |
Total Fat 67g | 86% |
Saturated Fat 26g | 128% |
Cholesterol 278mg | 93% |
Sodium 346mg | 15% |
Total Carbohydrate 69g | 25% |
Dietary Fiber 7g | 26% |
Total Sugars 53g | |
Protein 19g | |
Vitamin C 0mg | 0% |
Calcium 191mg | 15% |
Iron 3mg | 19% |
Potassium 504mg | 11% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |