Frangipane (almond cream)

A thick pastry cream of butter, sugar, eggs and almond flour with a rich nutty taste, for pear tart, galette des rois and croissants.

Frangipane (almond cream) is a thick pastry cream of butter, sugar, eggs and almond flour (sometimes with a spoon of flour or pastry cream), cream-beige, with a rich nutty taste. It is spread into a tart base and baked until golden: it is used in pear tart, galette des rois, Bakewell tart, croissants and pastries and as a filling for fruit tarts.

Recipes with this ingredient

Tartlets with berries and blackberry flanEuropean cuisine | Bakery and desserts

Berry and blackberry flan tarts are a delicate dessert embodying the spirit of European pastry tradition. The cinnamon-infused linzer crust adds fragility and a subtle spicy aroma. Almond cream enriches the texture, while the blackberry flan with liqueur creates a deep, rich berry flavor with light hints of tartness. After baking, the tarts are adorned with fresh berries that add juiciness and freshness. This dessert not only pleases the eye but also serves as a perfect conclusion to an elegant dinner.