Description
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.
Ingredients
Scale
Almond Cream
- 100 g softened butter
- 100 g ground almonds (almond meal)
- 100 g caster sugar
- 2 eggs
- A few drops of bitter almond extract
Pastry Cream
- 150 ml milk
- 15 g sugar
- 1 egg yolk
- 20 g cornstarch
- 1 vanilla pod
Instructions
Pastry Cream
- Bring the milk to a boil with the vanilla; let it infuse for a few minutes, then remove the pod.
- Whisk the egg yolk and sugar until pale; whisk in the cornstarch.
- Pour in half the hot milk and whisk to loosen the mixture.
- Pour 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 cool completely.
Almond Cream
- Cream the softened butter in a large bowl; add the sugar and mix.
- Beat in the first egg, then the second, whisking until smooth.
- Add the bitter almond extract, then the ground almonds, and mix well.
Frangipane
- Gently fold the cold pastry cream into the almond cream until smooth and evenly combined.
- Prep Time: 30 min
- Cook Time: 10 min
- Category: dessert, basic recipe
- Cuisine: french cuisine
Nutrition
- Serving Size: 100 g
- Calories: 390 kcal