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frangipane cream for galette des rois

Frangipane Almond Cream Recipe

5 de 2 votes
Frangipane cream is a French cream made from a blend of almond cream and pastry cream, widely known as the filling for galette des rois. It is a simple and very useful recipe, perfect for filling tarts and other pastries.
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Course: Basic recipe
Cuisine: French
Author: Rachida

INGREDIENTS 

  • For filling a 24 cm (9.5 inches) galette des rois, for exemple

For the pastry cream

  • 125 ml milk (4.4 oz)
  • 1 egg yolk
  • 25 g granulated sugar (0.9 oz)
  • 1/2 vanilla pod or vanilla extract
  • 15 g cornstarch (0.5 oz)

For the almond cream

  • 75 g powdered sugar (2.6 oz)
  • 75 g soft butter (2.6 oz)
  • 75 g almond flour (2.6 oz)
  • 75 g egg weighed without the shell (2.6 oz)
  • 5 g cornstarch (optional) (0.18 oz)
  • 15 g rum (optional) or a teaspoon of bitter almond or vanilla extract (0.5 oz)

PREPARATION

Pastry cream

  • Whisk the egg yolk with the sugar in a bowl until the mixture turns pale.
  • Add the cornstarch and mix.
  • Bring the milk to a boil with the seeds from the half vanilla pod and the pod itself.
  • Pour the hot milk through a strainer over the egg mixture.
  • Stir everything together and return to the saucepan.
  • Cook over medium heat, stirring constantly, until it thickens.
  • Transfer to a dish and cover with plastic wrap, ensuring it touches the surface.
  • Refrigerate for about an hour. It must be cold before incorporating it into the almond cream.

Almond cream

  • Cream the softened butter with the sugar until it becomes a smooth cream. You can do this in the bowl of a stand mixer fitted with the paddle attachment.
  • Add the egg and almond flour, alternating between them, a little bit of egg and then a little bit of almond flour, until both are incorporated.
  • Stir between each addition without whisking. You should obtain a smooth cream.

Frangipane cream

  • Smooth the pastry cream and add it to the almond cream. Mix to obtain a smooth, homogenous texture.
  • Fill a piping bag and refrigerate to firm it up a bit.
  • If you want to use it to fill a galette des rois, pipe it into a 20 cm (8 inches) tart ring. The ring should be placed on cling film. Pipe it in a spiral shape
  • Freeze before assembling the galette des rois. This method makes it easier to assemble your galette des rois.
Tried this recipe? Don't forget to tag me on @gateau_et_cuisine_rachida or #gateauetcuisinerachida!