What Is Frangipane and Why Do Bakers Love It So Much? (2024)

FAQs

What is a frangipane? ›

Frangipane is a pastry filling made with finely ground almonds or almond meal. It is sometimes referred to as almond cream. And, being more or less like a pie filling, frangipane is never consumed raw because it contains raw eggs.

Frangipane Is A Creamy Filling With A Milder Flavor

It involves ground almonds, just like marzipan, but that's where the similarities end. Sugar, eggs, vanilla, butter, and flour are added to the mixture, which is creamed until it possesses its trademark soft, custard-like consistency.

Frangipane is a rich, cream-based filling, while marzipan is a thick paste mostly used for decorative purposes. The main thing they have in common is the almonds required to make each one, but beyond that, they're wildly different — especially in consistency — meaning you'll find them used differently, too.

Frangipane is simply an almond pastry cream that contains almonds, sugar, eggs, butter and sometimes flour. It's even lighter and more spreadable than almond paste with a loose, creamy consistency.

Frangipane, a spreadable paste made from almond flour, sugar, eggs, and almond extract, is a baker's secret weapon. Wildly versatile, aromatic, and rich, frangipane is one of the best (and easiest!) recipes in a baker's repertoire.

Frangipane Is A Creamy Filling With A Milder Flavor

While marzipan is similar to but distinct from almond paste, the same isn't true of frangipane and almond cream — they're one and the same. It involves ground almonds, just like marzipan, but that's where the similarities end.

Frangipane (/ˈfrændʒɪpæn, -peɪn/ FRAN-jih-pa(y)n) is a sweet almond-flavored custard, typical in French pastry, used in a variety of ways, including cakes and such pastries as the Bakewell tart, conversation tart, Jésuite and pithivier.

Frangipane is one of those classic French pastry preparations, made with a finely ground mixture of half almonds and half sugar. This blend of almonds and sugar is known as TPT (tant pour tant) in French pastry-speak, which translates as "so much X for so much" or equal amounts.

The texture of frangipane is typically smooth, thick but spreadable. The texture can also vary depending on the ingredients used—if you grind up your own almonds, the consistency may be a little grittier than if you were to use store-bought almond flour.

As frangipane contains raw ingredients (including egg and flour), it has to be cooked before being consumed, but that shouldn't be a problem since whatever recipe you're using it in will call for baking.

What is the difference between crème pâtissière and frangipane? ›

While they share some similarities, there are distinct variations: Crème Frangipane: Contains ground almonds, sugar, butter, and eggs. It has a richer and creamier texture and is often used as a filling in pastries. The classic frangipane cream is mixed with crème pâtissière (pastry cream) for added flavor and texture.

Frangipane is fairly forgiving but like most things it does have a perfect point. It should rise in the oven and form a golden brown crust, with a just set centre. The main cause of undercooked frangipane is baking at too high a heat. The crust will brown too quickly, leaving a soggy centre.

Frangipane is named after 16^th century Italian nobleman Marquis Muzio Frangipani, who invented a bitter almond-scented fragrance that was used to perfume gloveswhile he was living in Paris. French pastry chefs were inspired and invented the recipe, which became a classic.

Most people are familiar with the scent of Frangipani, a plant typically associated with Southeast Asia. Sometimes confused with Jasmine, Frangipani's fragrance is decadently sweet, floral, and evocative of other tropical scents such as coconut.