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Almond Pastry Cream

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  • Author: Rebecca Neidhart
  • Total Time: 10 minutes


This almond pastry cream recipe (sometimes called frangipane) is made of five simple ingredients and works as a filling for tarts and other pastries.


  • 1 1/2 cup (165 g) almond flour
  • 11 Tbsp. (155 g) unsalted butter
  • 3/4 cups (150 g) white sugar
  • 3 large eggs (150 g)
  • 1 tsp. vanilla or almond extract (optional)


In the bowl of a stand mixer fitted with the paddle attachment, beat the soft butter and sugar together until they are well combined and fluffy, about 3-4 minutes.

Add in the almond flour and beat until it’s completely combined. Next, mix in the eggs and almond extract, if using, and beat until it is a cohesive, smooth mixture. 

The almond paste is now ready to use in a variety of tarts and pastries. Store it in an airtight container in the refrigerator for up to a week.

  • Prep Time: 10 minutes
  • Category: Dessert and Pastry
  • Method: Mixing