Almond Frangipane Cream

Frangipane cream is a classic of French pastry that also adapts very well to Italian cooking, for example as a filling for a fruit tart or a cake. Here is the recipe for preparing a delicious almond frangipane cream:

Ingredients

• 100 g of soft butter
• 100 g of powdered sugar
• 100 g of almond powder
• 2 whole eggs
• 20 g of flour
• 2 tablespoons of rum (optional)

Preparation

1. Work the butter: Begin by working the soft butter with a spatula or wooden spoon to make it creamy.
2. Incorporate the sugar: Add the sifted powdered sugar and continue to work until you obtain a homogeneous mixture.
3. Add the almonds: Incorporate the almond powder. If you prefer a more intense flavor and a finer texture, you can use a part of almond flour and a part of finely chopped almonds.
4. Combine the eggs: Add the eggs, one at a time, ensuring that each one is well incorporated into the mixture before adding the next.
5. Blend in the flour: Sift the flour and gently fold it into the mixture to avoid lump formation.
6. Flavoring: If you want, at this point you can add rum to further flavor the cream.
7. Rest: Once the frangipane cream is smooth and homogeneous, cover it with cling film in contact and let it rest in the refrigerator for about 30 minutes. This step helps the flavors to intensify and makes the cream easier to spread or to insert into a piping bag.

This cream is excellent for filling baked desserts such as tarts, galettes, or cakes. If you’re looking for an Italian touch, you might add some grated lemon or orange zest for a slightly more Mediterranean flavor.

Curiosity

Frangipane cream is named after Marquis Muzio Frangipani, a 16th-century Italian perfumer who created almond-based scents used to perfume leather gloves. The recipe for the cream was conceived to reflect this delicious aroma.