Frangipane may sound sophisticated, but this rich almond cream is incredibly easy to make and will have you feeling like a contestant on The Great British Baking Show. A staple in French pastries, it’s the perfect filling for almond croissants and fruit tarts. Once you’ve mastered it, this versatile recipe will quickly become a favorite in your baking collection.
WHAT’S THE DIFFERENCE BETWEEN MARZIPAN AND FRANGIPANE?
Marzipan is a smooth, dense almond paste made from almonds, sugar, glucose syrup, water, and sometimes egg whites. It can be homemade or bought in cans or tubes. Typically used for cake decorations or molded into candy-like shapes, marzipan has a sweet, firm texture.
Frangipane, on the other hand, is sweeter than almond paste but less sugary than marzipan. It’s a soft, spreadable cream made from almonds, butter, sugar, and eggs. This classic French filling is used in pastries like bostock, almond croissants, pithivier, and British bakewell tarts.
IS FRANGIPANE THE SAME AS ALMOND PASTE?
While almond paste shares some similarities with marzipan, it’s more like frangipane in that it’s less sweet and has a richer almond flavor. Almond paste is also a bit crumbly and coarser in texture, often used in baked goods like pignoli cookies.
HOW TO USE FRANGIPANE
Frangipane is incredibly versatile. Beyond its traditional uses, it’s fantastic spread on thick-sliced bread, topped with fruit, and baked for a delightful morning toast. You can also spread it on puff pastry or galette dough, then add fresh fruit to create a simple tart. For a twist, fold a few spoonfuls into muffin or quick bread batter, or even baked oatmeal, for extra flavor before baking.
INGREDIENTS
- 6 tablespoons unsalted butter
- 1/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1 1/4 cups almond flour or meal
- 1/4 teaspoon kosher salt
INSTRUCTIONS
- Cut 6 tablespoons of unsalted butter into 3 pieces and place them in the bowl of a stand mixer (or a large bowl if using an electric hand mixer). Let the butter sit at room temperature for about 45 minutes until softened.
- Add 1/3 cup of granulated sugar to the softened butter. Beat on medium speed with the paddle attachment until pale and fluffy, about 1 minute. Scrape down the sides of the bowl with a flexible spatula.
- With the mixer on low, add 2 large eggs one at a time, ensuring the first egg is fully incorporated before adding the second.
- Scrape down the sides of the bowl again. Add 1 teaspoon of vanilla extract and 1/2 teaspoon of almond extract (if using) and beat on medium speed until just combined, about 1 minute. The mixture may look curdled, but that’s perfectly fine.
- Add 1 1/4 cups of almond flour and 1/4 teaspoon of kosher salt. Beat on low speed until just combined, about 30 seconds. Use the spatula to scrape down the sides of the bowl and finish folding in the flour until the mixture is smooth.
RECIPE NOTES
- Almond flour substitute: You can replace almond flour with an equal amount of other nut flours, such as walnut, pecan, or hazelnut. If using a different nut flour, skip the almond extract.
- Storage: Frangipane can be refrigerated in an airtight container for up to 1 week or frozen for up to 2 months. To use from frozen, thaw in the refrigerator overnight, then let sit at room temperature before spreading to make it easier to work with.
