Baking & Pastry > Fillings & Assembly > Pastry Fillings > Frangipane Filling

Classic Frangipane Filling

A rich and almond-flavored frangipane filling perfect for tarts, croissants, and other pastries. This recipe provides a smooth and delicious filling that bakes beautifully to a golden-brown color.

Prep Time
15 minutes
Cook Time
Varies depending on application
Servings
Fills one 9-inch tart
Ingredients
  • 125 g Almonds (blanched)
  • 125 g Unsalted Butter
  • 125 g Granulated Sugar
  • 2 Large Eggs
  • 30 g All-Purpose Flour
  • 1 tsp Almond Extract
  • 1 tbsp Rum or Amaretto (optional)

Prepare the Almond Flour

If using whole blanched almonds, grind them in a food processor until they reach a fine, flour-like consistency. Be careful not to over-process, as this can release the oils and turn the almonds into almond butter.

Cream Butter and Sugar

In a mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer.

Incorporate Eggs

Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Scrape down the sides of the bowl as needed to ensure even mixing.

Add Dry Ingredients

Gradually add the almond flour and all-purpose flour to the mixture, mixing on low speed until just combined. Be careful not to overmix, as this can develop the gluten in the flour and result in a tough frangipane.

Flavor the Frangipane

Stir in the almond extract and rum or amaretto (if using). Mix until evenly distributed. The alcohol enhances the almond flavor and adds a subtle complexity.

Chill Before Using

Cover the frangipane filling with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 30 minutes before using. This will help the filling firm up and prevent it from spreading too much during baking.

Using the Frangipane

Spread the frangipane filling evenly into your tart shell or pastry. Top with fruit if desired, such as sliced pears, berries, or cherries. Bake according to your chosen recipe. Frangipane is usually baked until golden brown and set.

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FAQ

  • Can I use almond meal instead of almond flour?

    Yes, almond meal can be used, but the texture of the frangipane may be slightly coarser. Almond flour is generally finer and will result in a smoother filling.
  • How can I prevent the frangipane from puffing up too much during baking?

    Chilling the frangipane before baking can help. Also, avoid overmixing the batter, as this incorporates air that can cause excessive puffing.
  • Can I freeze frangipane filling?

    Yes, frangipane filling can be frozen for up to 2 months. Thaw it in the refrigerator overnight before using. You may need to stir it to ensure it's smooth before using.
  • Why is my frangipane oily?

    Over-processing the almonds or over-mixing the batter can cause the frangipane to become oily. Be gentle when grinding the almonds and mixing the ingredients.