Frangipane Filling
A rich almond filling used in various pastries.
vegetarian
Prep
0
min
Cook
0
min
Serves
4
people
Level
intermediate
📝 Ingredients
🥛Dairy & Eggs(1)
- 1/2 cup (113g) unsalted butter, softened
🫙Pantry Staples(5)
- 2 Tbsp (15g) all-purpose flour
- 1/2 tsp almond extract
- 1 cup (96g) almond flour
- 3/4 cup (150g) granulated sugar
- 1 tsp vanilla extract
🧂Spices & Seasonings(1)
- pinch of kosher salt
📦Other(1)
- 2 large eggs, room temperature
👨🍳 Instructions
💡 Pro Tips
- ✓Cream butter and sugar for exactly 3-4 minutes at medium speed until volume increases by 50% and mixture turns pale yellow, indicating proper aeration for light frangipane texture.technique3-4 minutes, 50% volume increase
- ✓Add eggs one at a time and beat for 30 seconds between additions to prevent breaking the emulsion, which would result in dense, greasy frangipane.timing30 seconds between additions
- ✓Use almond flour with 10-12% oil content rather than defatted almond meal because the natural oils contribute to frangipane's characteristic moist, tender crumb.ingredient10-12% oil content
- ✓Fold in the all-purpose flour last with no more than 8-10 gentle strokes to avoid developing gluten, which would make the frangipane tough and chewy.technique8-10 strokes maximum
- ✓Chill finished frangipane for 30 minutes before using if piping or spreading, as the butter will firm up and prevent spreading too thin during baking.timing30 minutes chilling
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Prep
0
min
Cook
0
min
Serves
4
people
Level
intermediate
Be the first to rate
Share this recipe
Frangipane Filling
A rich almond filling used in various pastries.
vegetarian
📝 Ingredients
🥛Dairy & Eggs(1)
- 1/2 cup (113g) unsalted butter, softened
🫙Pantry Staples(5)
- 2 Tbsp (15g) all-purpose flour
- 1/2 tsp almond extract
- 1 cup (96g) almond flour
- 3/4 cup (150g) granulated sugar
- 1 tsp vanilla extract
🧂Spices & Seasonings(1)
- pinch of kosher salt
📦Other(1)
- 2 large eggs, room temperature
👨🍳 Instructions
💡 Pro Tips
- ✓Cream butter and sugar for exactly 3-4 minutes at medium speed until volume increases by 50% and mixture turns pale yellow, indicating proper aeration for light frangipane texture.technique3-4 minutes, 50% volume increase
- ✓Add eggs one at a time and beat for 30 seconds between additions to prevent breaking the emulsion, which would result in dense, greasy frangipane.timing30 seconds between additions
- ✓Use almond flour with 10-12% oil content rather than defatted almond meal because the natural oils contribute to frangipane's characteristic moist, tender crumb.ingredient10-12% oil content
- ✓Fold in the all-purpose flour last with no more than 8-10 gentle strokes to avoid developing gluten, which would make the frangipane tough and chewy.technique8-10 strokes maximum
- ✓Chill finished frangipane for 30 minutes before using if piping or spreading, as the butter will firm up and prevent spreading too thin during baking.timing30 minutes chilling