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.
- Category: Dessert and Pastry
- Method: Mixing
Keywords: almond cream, almond pastry cream, tart filling