French almond cream (Print Version)
# Ingredients:
→ Basic Ingredients
01 -
7 tablespoons (100g) softened butter
02 -
1/3 cup (75g) sugar
03 -
2 medium eggs
04 -
1 1/4 cups (125g) ground blanched almonds
05 -
1/2 teaspoon almond extract
06 -
1/4 teaspoon salt
# Instructions:
01 -
Beat softened butter and sugar on high speed using the flat beater of a stand mixer or the beaters of a hand mixer for about 5 minutes until creamy, then beat in the eggs one at a time.
02 -
Stir in ground almonds, almond extract, and salt until a smooth cream forms. Frangipane keeps in an airtight container in the refrigerator for at least 3 days. Allow to come to room temperature before using.
# Notes:
01 -
Frangipane is a French almond cream that's perfect as a filling for tarts and pastries. This simple basic recipe with eggs and almond extract always works well.
02 -
Your almond cream becomes even more delicious if you toast the nuts beforehand. To do this, place the ground almonds in a large skillet and toast over medium heat for about 8-10 minutes, stirring frequently, until they turn light brown and smell nutty. Transfer to a plate and let cool completely before stirring into the butter-sugar-egg mixture as usual.