26 March 2025
Almond Cream Frangipane-Style Filling
RecipeShare Test Kitchen
Simple almond cream made with butter, sugar, ground almonds and egg—a classic frangipane-style filling for tarts, galettes, Danish pastries and cakes.
Almond Cream Frangipane-Style Filling
This almond cream uses butter, sugar, ground almonds, and egg to make a soft filling for tarts, galettes, Danish pastries, and some cake layers. It spreads easily when freshly mixed and firms slightly after chilling.
Main Ingredients
Softened butter creates the base, sugar adds sweetness, ground almonds give structure, and egg brings the mixture together. The filling bakes into a soft almond layer that supports fruit well without becoming dry.
Mixing Notes
- Cream the butter and sugar until smooth before adding the almonds.
- Add the egg gradually so the mixture stays emulsified.
- Stop mixing once the filling is uniform.
- Chill briefly if you want a firmer consistency for piping.
Uses
- Spread under pears, apples, apricots, or berries in tarts
- Fill galettes or pastry cases
- Add to Danish pastries
- Layer in almond-based cakes
Storage Notes
Store the almond cream in the refrigerator for up to 3 days, or freeze for up to 1 month. Bring it back to a spreadable consistency before using.
Almond Cream Frangipane-Style Filling
RecipeShare Test KitchenSimple almond cream made with butter, sugar, ground almonds and egg—a classic frangipane-style filling for tarts, galettes, Danish pastries and cakes.
Chef's Tips
Use softened butter so it creams smoothly with the sugar and almonds.
Add the egg gradually to prevent the mixture from splitting.
Chill the almond cream slightly before piping into tart shells or pastries.
Spread in a thin, even layer so it bakes through without overflowing.
Tools Used
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Ingredients
USMetric
Almond Cream
Instructions
Almond Cream
- 1
Cream the softened butter and superfine sugar in a stand mixer fitted with a flat beater.
- 2
Add the ground almonds and mix until combined.
- 3
Gradually incorporate the beaten egg on low speed until smooth.
- 4
Stop mixing once homogeneous, then transfer to a pastry bag or cover and refrigerate.
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Nutrition Facts
Serving Size: about 2 tbsp (25 g)
Calories 115
% Daily Value*
Total Fat 9g12%
Saturated Fat 4g20%
Trans Fat 0g
Cholesterol 45mg15%
Sodium 20mg1%
Total Carbohydrates 8g3%
Dietary Fiber 1g4%
Sugars 6g
Protein 2g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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