Easy Almond Cream (Frangipane Base)
Almond cream, known in French as crème d’amande, is one of those classic pastry bases every baker should know! I use it all the time to fill fruit tarts, make my famous almond croissants, or prepare the frangipane for a traditional Galette des Rois. The best part? It takes only 10 minutes to make!
Table of contents
What is almond cream?
Almond cream is one of the essential building blocks of French pastry. Despite its name, there’s no actual cream in it, it’s made by simply mixing equal parts almond flour, sugar, butter, and eggs.
It’s often used in fruit tarts to balance the tartness of fruits like apricots or plums, in Almond Croissants, the famous Galette des Rois, or the classic Tarte Bourdaloue with poached pears.
How to Make Almond Cream – 5 Key Tips
You might think it’s as simple as mixing everything together, well, yes… and no. To get that perfectly smooth, melt-in-your-mouth texture, there are a few important details to pay attention to:
Use room temperature ingredients
Take the butter and eggs out of the fridge ahead of time. The butter should be soft (never melted) and the eggs at room temperature. If they’re too cold, the mixture can curdle and the emulsion won’t form properly.
Understand the emulsion
In pastry-making, emulsion is the principle by which fat (butter) and liquid (in this case, eggs) bind together to form a smooth, stable mixture. This is what gives almond cream its light, melting texture.
To achieve that, start by creaming (aka beating) the butter and sugar together until pale and fluffy. Then add the eggs and finally the almond flour.
Quick version: Personally, I often skip the creaming step. If you mix the butter, sugar, and almond flour thoroughly with a spatula, then add the eggs, you’ll get the same smooth result and it’s much faster!
Add flavorings
Traditionally, the almond cream is flavored with a little bitter almond extract, but be careful, it’s very strong, just a few drops are enough.
I also like to vary it with orange blossom, vanilla or lemon zest, especially when it is combined with fruits.
Baking
Almond cream is usually baked in tarts or cake. It puffs up slightly and becomes golden-brown around the edges, while remaining soft in the center. Baking time varies from 25 to 35 minutes at 350°F (180°C), depending on thickness.
Freshness
Make your almond cream just before using it. It keeps up to 24 hours in the refrigerator, tightly covered with plastic wrap pressed directly on the surface, but no longer, since it contains raw eggs.
Recipe Card
Easy Almond Cream (Frangipane Base)
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Ingredients
- 100 g unsalted butter (7 tbsp) softened
- 100 g granulated sugar ½ cup
- 100 g almond flour finely ground almonds (1 cup)
- 2 eggs
- A few drops of almond extract optional, but enhances flavor
Instructions
Version 1 – Classic Method
- In a mixing bowl, cream together the softened butter and sugar until pale and fluffy.
- Incorporate the eggs one by one until the mixture is smooth and homogeneous. Add the almond flour and mix well.
Version 2 – My Favorite (Quick Method)
- In a bowl, mix the softened butter, sugar, and almond flour together with a spatula until smooth.
- Add the eggs and mix until everything is well combined.
For both versions
- Add a few drops of bitter almond extract (adjust to taste).
- Use immediately to fill your tart shell or pastry before baking.
Notes
Nutrition
Variations of Almond Cream for Different Desserts
Depending on the dessert, I like to tweak my almond cream a little. Here are a few delicious ideas:
- Frangipane: Contrary to what many people think, frangipane isn’t the same as almond cream. In France, frangipane refers to an almond cream enriched to 1/3 with pastry cream (crème pâtissière). This gives a lighter, creamier texture. It’s the filling of the famous Galette des Rois served for the Epiphany in France.
- Chocolate: Simply add about 100 g (3.5 oz) of melted dark chocolate to your almond cream. Perfect for a pear and chocolate tart. Try it with the base of the the famous Tarte Bourdaloue.
- Lighter version: Sometimes I replace the butter with milk or heavy cream to make a lighter almond filling, perfect for a summer fruit tart. You can see it in in my Apricot Almond Tart or Rhubarb Almond Tart recipes.
FAQ – Common Questions About Almond Cream
At its core, almond cream is a simple mix of butter, sugar, eggs, and almond flour. Frangipane, on the other hand, is almond cream enriched with about one-third pastry cream (crème pâtissière). It has a softer, creamier texture and is most often used in the
If your almond cream turns out too runny, it’s usually because the butter was too soft or the eggs were a bit large. Simply add one or two tablespoons of almond flour and stir gently until you get a thicker, creamier texture.
Yes, it’s not meant to be eaten raw (even if it’s tempting 😆).
Yes! You can easily make a lactose-free almond cream by replacing the butter with almond butter, margarine, or coconut oil. For an even lighter texture, try mixing almond butter with a splash of plant-based milk (like almond, oat, or soy milk).
Yes, technically, almond cream can be frozen raw. That said, it’s always best when fresh, especially since it only takes about ten minutes to make! And if you have a bit left over, you can use it to fill croissants, just like in my Almond Croissants recipe.
