Frangipane Cream Recipe
Category: Desserts
Serves: 1 (perfect for one large tart or several small tartlets)
Frangipane cream is a smooth, almond-based filling that is perfect for tarts, pastries, or simply as a delightful topping. This traditional Italian filling is rich, flavorful, and easy to make, providing the ideal balance of sweetness and nutty undertones. With just a few simple ingredients, you can create a luscious filling that will elevate any dessert. Follow this step-by-step guide to prepare a silky frangipane cream that will surely impress your guests.
Ingredients:
| Ingredient | Amount |
|---|---|
| Almond flour | 150g |
| Eggs | 2 |
| Butter (room temperature) | 120g |
| Sugar | 120g |
Instructions:
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Prepare the Butter and Sugar Mixture: Begin by placing the room-temperature butter and sugar into a mixing bowl. Use an electric hand mixer or stand mixer to beat the butter and sugar together until light and fluffy. This process incorporates air into the butter, which helps achieve a smooth, creamy texture in the final result.
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Incorporate the Eggs: Once the butter and sugar mixture is well-creamed, add the eggs one at a time. Continue to mix with the electric beaters until each egg is fully incorporated before adding the next. This ensures a smooth batter without curdling.
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Add the Almond Flour: After the eggs are well incorporated, gradually stir in the almond flour using a wooden spoon. Mix gently, making sure the almond flour is fully combined with the butter, sugar, and egg mixture. The texture should be thick, smooth, and slightly airy.
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Cook the Frangipane: At this point, transfer the mixture to a heatproof bowl or saucepan and place it over low heat. Gently cook the frangipane, stirring constantly to prevent it from burning or forming lumps. The goal is to allow the ingredients to fully meld together and slightly thicken.
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Use the Frangipane: If you’re planning to use this frangipane cream as a filling for a tart or tartlets, you can now spread it onto the uncooked tart dough (whether a traditional pastry dough or shortcrust). Thereโs no need to cook the frangipane beforehand if itโs going into an unbaked tart shell, as it will cook along with the pastry in the oven.
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Bake: If using the frangipane in a tart or tartlets, bake in a preheated oven according to the tart crust recipe instructions. The frangipane will puff up and turn golden as it bakes, becoming a rich and decadent filling.
Tips for the Best Results:
- For a smoother, more refined texture, you can sift the almond flour before adding it to the mixture to remove any lumps.
- You can also experiment by adding a few drops of almond extract or a splash of vanilla for added depth of flavor.
- This frangipane cream is perfect as a filling for almond tarts, fruit tarts, or even as an element in other pastries like croissants.
Enjoy your homemade frangipane cream as a decadent addition to your favorite desserts, or spread it between layers of cake for an elegant touch!
