Classic Homemade Frangipane Recipe
Ingredients
- 3/4 cup 6 oz/170g butter, melted
- 3/4 cup 6 oz/170g granulated sugar
- 1 1/2 cups 6 oz/170g almond flour
- 3 tablespoons all-purpose flour
- 2 large eggs at room temperature
- 1 1/2 teaspoons almond extract
Instructions
- In a microwave-safe bowl or using a double boiler, melt the butter until completely liquefied. Allow it to cool slightly so it won't cook the eggs when mixed.
- In a large mixing bowl, whisk together the melted butter and granulated sugar until well combined and smooth.
- Add the almond flour and all-purpose flour to the butter mixture. Whisk until the mixture is smooth and no lumps remain.
- Beat in the eggs one at a time, followed by the almond extract. Mix until the frangipane is completely smooth and well combined.
- Cover the frangipane and refrigerate for at least 2 hours before using. This allows the mixture to firm up and develop better flavor.
There’s something truly special about making your own frangipane from scratch. I’ve been experimenting with this classic French almond cream for months now, and I can honestly say it’s become one of my most-used recipes in the kitchen. What started as curiosity about that amazing filling in almond croissants has turned into a genuine obsession with this versatile, buttery creation.
The first time I attempted frangipane, I was intimidated by the fancy French name and assumed it would be complicated. I couldn’t have been more wrong. This recipe requires just six simple ingredients that you probably already have in your pantry, and the entire process takes less than ten minutes of active work. The hardest part is waiting for it to chill in the refrigerator.
What makes this frangipane recipe particularly wonderful is how it transforms ordinary desserts into something extraordinary. I’ve used it to fill homemade tarts where guests assumed I’d ordered from an expensive French bakery. The rich, nutty flavor adds depth to fruit galettes, and when I spread it on brioche for bostock, my family thinks I’ve become a professional pastry chef overnight.
The texture of properly made frangipane is sublime – creamy yet substantial, with tiny flecks of almond flour that provide just enough texture to make each bite interesting. When baked, it develops a gorgeous golden color and a slightly firm exterior while maintaining that tender, custard-like interior that makes it so irresistible.
I’ve discovered that using high-quality almond extract makes an enormous difference in the final product. The cheap imitation stuff simply doesn’t deliver the same aromatic punch that elevates this filling from good to exceptional. I also prefer using salted butter because that tiny hint of salt balances the sweetness beautifully and enhances the almond flavor.
One of the things I love most about this recipe is how forgiving it is. Whether you use almond flour, almond meal, or even grind your own almonds, the results are consistently delicious. The slight variations in texture actually add character to the finished product. I’ve made this frangipane with both blanched and unblanched almond flour, and while the color varies slightly, the taste remains phenomenal.
Storage couldn’t be easier either. I often make a double batch and freeze portions in ice cube trays, then transfer the frozen cubes to freezer bags. This way, I can pull out exactly the amount I need for spontaneous baking projects. The frangipane keeps beautifully in the refrigerator for up to a week, though it rarely lasts that long in my house.
The versatility of this recipe continues to surprise me. Beyond the obvious applications in tarts and pastries, I’ve started using small amounts as a layer in pound cakes, swirled into muffin batter, and even as a filling for homemade donuts. Each application brings out different aspects of its complex, nutty flavor profile.
When friends ask for my secret to impressive-looking desserts, I always point them to this frangipane recipe. It’s one of those magical ingredients that instantly makes everything look and taste more sophisticated. The golden color alone signals to anyone eating your dessert that they’re in for something special.
I particularly enjoy making this during the cooler months when I’m doing more baking. The warm, nutty aroma that fills the kitchen while it’s mixing reminds me of cozy afternoons spent in French patisseries. There’s something deeply satisfying about creating this classic filling that connects me to generations of bakers who have perfected this timeless recipe.
The beauty of mastering frangipane lies in its endless possibilities. Once you have this base recipe down, you can experiment with different extracts – a touch of vanilla alongside the almond, or even a hint of orange zest for citrus desserts. I’ve also found that adding a tablespoon of rum or brandy creates an incredibly sophisticated flavor profile for adult desserts.
What really sealed my love for this recipe was watching my teenage daughter’s reaction when she first tasted a tart filled with my homemade frangipane. Her eyes widened, and she immediately asked if I’d bought it from that expensive bakery downtown. When I told her I’d made it from scratch, she was genuinely impressed – and coming from a teenager, that’s saying something.
This frangipane has become my go-to solution for elevating simple desserts into something memorable. Whether I’m making a last-minute dessert for unexpected guests or preparing something special for a holiday celebration, I know I can rely on this recipe to deliver consistent, delicious results every single time.
