Easy Homemade Frangipane Recipe

French

Frangipane is a smooth, indulgent filling made by blending pastry cream with almond cream.

It’s the traditional heart of a Galette des Rois, and it’s just as delicious baked into fruit tarts and mini tartlets.

Easy Homemade Frangipane: The Cream Filling for Galette des Rois and Tarts

Frangipane is a classic French pastry filling made by folding smooth pastry cream into rich almond cream.

The result is a fragrant, velvety mixture that bakes into a tender, slightly moist layer, perfect for Galette des Rois, pear-and-almond tart, or simple fruit tartlets.

I’ve kept this easy homemade version in my notebook for years; it’s one of the first recipes I ever wrote down, copied from my aunt’s well-loved Larousse cookbook because it’s such a foundational technique.

Once you learn it, you can use it as a reliable “go-to” filling whenever you need something elegant but straightforward.

It also adapts beautifully: add citrus zest, a splash of rum, or swap almonds for toasted hazelnuts or pistachios.

With this recipe, I’ll show you how to get a smooth texture and how to make it ahead.

Serve it warm with a dusting of icing sugar, or chill the baked tart for clean, neat slices.

Useful recipe info: Before you start

– Yield / quantity: This recipe makes about 600 g of frangipane.

Note: If you won’t use it all, refrigerate it right away (see storage tips below).

– Total time & workflow:

• Key tip: Start with the pastry cream. It must cool completely before you mix it into the almond cream—otherwise the frangipane can turn too soft (and the butter may melt).
• Time-saver: Make the pastry cream the day before. It will already be cold, and assembling the frangipane will be much quicker on the day.

– What is frangipane used for?Frangipane is a rich, melt-in-the-mouth filling used for: Galette des Rois (the classic filling), Tarts, Tartlets or puff pastry turnovers

It adds a soft, moist centre once baked, a gentle almond flavour (easy to customise with vanilla, tonka, orange zest, etc.) and a filling that holds its shape better than pastry cream on its own

Ingredients for Homemade Frangipane (Pastry Cream Base)

– Why make it at home? I’ve never really used store-bought frangipane, especially in England, it’s not something you’ll easily find, since Galette des Rois isn’t a traditional British custom.

The good news is that homemade frangipane is very easy, and you can make it with simple, everyday ingredients you’ll usually have in the cupboard or fridge.

Pastry cream ingredients (make this first)

I always start with the pastry cream so it has time to cool. You’ll need:

• 150 ml whole milk (or almond milk if you have it, it works beautifully in the final frangipane)
• 1 egg yolk (use fresh eggs for the best flavour)
• 15 g sugar (white sugar works well, but light brown sugar is also fine)
• 20 g cornstarch (many pastry creams use flour, but cornstarch gives a smooth, reliable texture)
• 1 vanilla pod (if you have a good-quality pod, the flavour is unbeatable for pastry cream)

Almond Cream Ingredients for Frangipane (Crème d’Amandes)

• 100 g ground almonds (almond meal) : This is what gives frangipane its signature flavour and richness.Quality matters: use fresh ground almonds. Avoid a bag that’s been sitting in the cupboard for a year, old ground almonds can taste flat and may develop an odd smell or colour.
• 100 g good-quality butter (softened) : Use unsalted butter for a classic taste, or slightly salted butter for extra flavour.
• 2 whole eggs, at room temperature : Room-temp eggs blend more smoothly and help prevent the mixture from splitting.
• 100 g caster sugar (or superfine sugar) : Dissolves easily, giving you a smoother almond cream.
• Almond extract (optional, but recommended) : If you can find a good-quality one, it adds a beautiful aroma, almost like biting into fresh almonds.

Quick Frangipane Recipe (Step-by-Step Method)

1) Make the pastry cream

• Bring the milk to a boil with the vanilla. Let it infuse for a few minutes, then remove the pod (if using).
• Whisk the egg yolk and sugar until the mixture looks pale and slightly thicker.
• Whisk in the cornstarch until smooth.
• Pour in half of the hot milk and whisk to loosen the mixture.
• Tip everything back into the saucepan with the remaining milk and cook over low heat, whisking constantly, until thickened.
• Remove from the heat, cover directly on the surface with cling film, and let it cool completely.

2) Make the almond cream (crème d’amandes)

• In a large bowl, work the butter until soft and creamy.
• Add the sugar and mix well.
• Beat in the eggs one at a time, whisking until smooth after each addition.
• Stir in the almond extract, then add the ground almonds and mix until fully combined.

3) Combine to make frangipane

Gently fold the cold pastry cream into the almond cream until you get a smooth, even frangipane.

Frangipane Variations (Easy, Flavor-Packed Ideas)

– Hazelnut frangipane (instead of almond) : Simply swap ground almonds for ground hazelnuts.

For a deeper flavour, toast the hazelnuts first, your frangipane will taste more aromatic with a lovely praline-like note.

– Pistachio frangipane : Replace ground almonds with ground pistachios.

You’ll get a more refined, pâtisserie-style filling that pairs especially well with raspberries, apricots, or pears.

– Chocolate frangipane (two methods, depending on what you use) 

Dark chocolate version (recommended): melt the chocolate, then stir it into the pastry cream while it’s still warm (not boiling), and let it cool as usual.

Cocoa powder version: whisk the cocoa into the almond cream (along with the ground almonds/hazelnuts) for an even, smooth base.

Tip: dark chocolate balances sweetness better and tastes cleaner than milk chocolate.

– Black sesame frangipane (bold flavour) : Add a little black sesame powder alongside the ground almonds. 

It boosts the flavour, gives a modern “fusion” twist, and creates a deeper colour.

– Tonka bean frangipane (my favourite) : Finely grate a small amount of tonka bean, it’s strong, so a little goes a long way.

The flavour is warm, vanilla-like, and lightly spiced, perfect in a galette or a pear-almond tart.

FAQ: most asked questions about frangipane

– Can I make frangipane without cornstarch (maïzena)? Yes. Cornstarch mainly stabilises the pastry cream, there are alternatives, and you can adjust the method to keep a good texture.

– How far in advance can I make frangipane? It’s ideal made ahead: chilling helps it firm up and the flavour develops nicely.

– Can frangipane be frozen? Yes, it freezes well. Thaw it slowly in the fridge for the best texture.

– How do I make frangipane without milk? Use a plant-based milk (almond, oat, soy, etc.) or adapt the pastry cream base to your needs, taste and texture will vary slightly.

– How do I make frangipane without eggs? It’s possible, but it won’t be the traditional version. You’ll need a binder/alternative depending on how you’re baking it (galette, tart, short or long bake).

– Why is my frangipane too runny? Usually temperature (pastry cream not cold), ratios, or pastry cream that hasn’t set enough. Chilling often fixes it.

– Why did my frangipane split or turn grainy? Most often, ingredients weren’t at similar temperatures or the mixture was overworked. Bring things to a consistent temperature and mix gently.

– How do I stop frangipane leaking out during baking? Don’t overfill, leave a clean border, seal edges well, and chill before baking so the filling stays stable.

Storage and freezing

– Fridge (short-term): store in an airtight container, with cling film touching the surface to prevent a skin forming.Best within 2-3 days.

– Made ahead: chilling improves firmness and makes spreading easier. Perfect 24-48 hours ahead.

– Freezing: freeze in portions (flat if possible for faster thawing).Up to 2 months.

– Defrosting: thaw slowly in the fridge to protect texture. Allow overnight, then briefly stir to smooth.

– If texture changes after thawing: a quick whisk is enough, don’t overmix. Whisk 10-15 seconds until homogeneous.

– Once baked (in a tart/galette): cool fully, then wrap well to prevent drying. 2 days at room temperature (well wrapped) or 3-4 days in the fridge.

– Avoid: poorly sealed containers and repeated temperature changes.Keep it covered and only take it out when needed.

Other recipes to prepare your desserts

• Ultra-Glossy Cocoa Mirror Glaze
• Vanilla Syrup for Coffee
• Homemade Vanilla Custard Sauce