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Almond Pastry Cream (Frangipane)

Frangipane is a delicious almond pastry cream which is used to fill croissants, chneiks and other pastries. It can be made several days in advance and chilled until needed.

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  • 3/4 cup pastry cream, or more to taste (optional)
  • 2/3 cup (100 g) blanched almonds
  • 1/2 cup (100 g) sugar
  • 1/8 teaspoon salt
  • 1/2 cup (100 g) butter
  • 2 eggs
  • 1/2 teaspoon vanilla flavor
  • 1/4 teaspoon almond flavor


  1. In a food processor, finely grind the almonds with the sugar and salt until the mixture is powdery.
  2. Mix in the butter, and add the eggs one at a time, processing until the mixture is smooth and creamy.
  3. Stir in the vanilla and almond flavorings.
  4. The frangipane is ready to use, but it may also be lightened with pastry cream. To do this, combine the almond mixture with 3/4 cup pastry cream, or more to taste. Stir to blend, cover, and refrigerate until needed.

Prep Time: 15 min | Total Time: 15 min | Yield: 1 1/2 to 2 cups