Classic Homemade Frangipane Recipe
A buttery, sweet almond cream that's perfect for filling tarts, pastries, and croissants. This traditional French frangipane recipe creates a rich, nutty filling that elevates any dessert.
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.