Almond Cream Recipe Creme Frangipane

Creamy and flavoful almond filling

Course Dessert

Cuisine French

Keyword almond cream, frangipange

Prep Time 10

Servings cups

Place the whole almonds (or almond meal), sugar, and flour in a bowl of a food processor and pulse until the almonds are ground and you have a mixture that ressembles coarse sand.
Add the butter and pulse until blended and you have a paste-like texture.
Add the egg, vanilla, and almond extract and process until combined.

In a bowl of a standing mixer, mix the almond meal, flour, and sugar until blended.
Add the butter and beat until the butter is fully incorporated.
Add the eggs one at a time, adding the vanilla and almond extract with the last egg. Beat until cohesive and smooth.

Melt the butter, then pour it into a large bowl along with the rest of the ingredients.
Use a whisk or a wooden spoon to blend until smooth.

The cream should be used immediately or, stored in the refrigerator for up to three days.
To freeze, line a large piece of plastic wrap, dollop the cream at one side then gently roll the cream with the plastic wrap towards the other side. Place in a freeze bag and freeze for up to eight weeks. When ready to use, allow the creme to thaw in the refrigerator the night before.
Use other nuts such as pecans, almonds, pistachios, walnuts, or hazelnuts.
If the creme seems to loose, place it in the refrigerator to set.
If the frangipane is too hard when taken out of the refrigerator, either allow it to warm at room temperature, or, place the container in a large bowl filled with warm water reaching the middle height of the bowl.
This recipe should not be eaten raw due to the use of raw eggs.
For a gluten-free option, use gluten-free flour 1:1.