Frangipane is a baking staple! It’s a filling made from or flavored with ground almonds.
This filling can be used in a variety of ways including cakes, tarts and other assorted pastries, such as the Almond Croissants. I mainly use it as a filling for my fruit tarts and also use it to make a thin slice of cake/tart.
It is made of the ingredients butter, sugar, eggs, flour and ground almonds. The usual method is to beat the butter and sugar together until pale and fluffy and then gradually beat in the eggs. To finish you would fold in the ground almonds and a little flour. I found this method not foolproof – as sometimes the mixture would split when incorporating the eggs with the butter & sugar. However, in my research, I have found a way that will work each and everytime! It is from the baking book ‘PS Desserts’ by Philippa Sibley – a great pastry chef from Melbourne. It cleverly mixes the butter with the ground almond and sugar first, then followed by adding the eggs slowly. This prevents any splitting of the mixture.
Frangipane is a filling made from or flavoured with ground almond.
15 minPrep Time
15 minTotal Time
125g Butter, unsalted, room temperature
125g ground Almond Meal
125g Pure Icing Sugar
2 Whole Eggs
1 Egg Yolk
25g Plain Flour
- Place softened butter in the bowl of an electric mixer fitted with a paddle attachement. Work the butter until smooth.
- Sift the ground almond and icing sugar into the bowl with the butter and beat on low to medium speed (2-4 on KitchenAid) until very pale in colour and fluffy.
- Lightly beat with a folk the eggs and egg yolk. Then, while butter mixture is beating, slowly add in the eggs - about 3 to 4 lots. Ensure to stop and scrape the sides of the bowl before adding more egg. When all egg is added, it should look creamy, pale colour and fluffly.
- Remove bowl and fold in the flour - don't over mix!