Frangipane (Easy Almond Cream Filling)
A rich, buttery almond filling that comes together in minutes and instantly elevates any pastry. this easy frangipane recipe bakes up soft, lightly sweet, and perfect for croissant, tarts, and other pastries.
Ingredients
- 100 g butter, softened (or 1 standard stick)
- 100 g granulated sugar (1/2 cup)
- 100 g eggs (2 large)
- 100 g almond flour (1 cup)
- 15 g all purpose flour (1 tablespoon)
- 1 teaspoon almond extract
Instructions
- 1
Cream butter and sugar just until smooth- but do not beat it until fluffy.
- 2
Add eggs gradually, mixing until incorporated.
- 3
Stir in almond flour, all purpose flour, and extract just until combined.
- 4
Use as desired, or store in an airtight container in the fridge for up to 3 days, or freee for up to 2-3 months. If frozen, thaw in the fridge, then bring to room temperature and stir before using.When used in baked goods, it should be lightly golden on top and set in the center. It will feel soft, but not wet or runny.
Cook it from the original
This recipe comes from ourbestbites.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
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