Homemade Frangipane may sound fancy, but it couldn’t be easier to make! This sweet and nutty mixture adds depth of flavor and a rich texture to so many different baked treats! Use it for fruit galettes and other pastries! I love using Frangipane for my homemade croissants.
Making homemade Frangipane is so much easier than you think. It’s so great to have on hand for an easy addition to a baked treat! My favorite way to use Frangipane is for my Almond Croissants! The almond flavoring and the rich buttery filling takes it to the next level!
How to make Homemade Frangipane
- With an electric mixer, cream together the softened butter and sugar. You could definitely mix this by hand, but the job will be much easier with an electric mixer.
- Add the eggs and almond extract and combine – feel free to add more or less extract, depending on how strong you like that delicious flavor!
- Add the almond flour and all-purpose flour and combine.
- That’s it! You should have a nice creamy, sweet almond mixture!
You could also use almond paste in your galettes – almond flavoring pairs so well with fruits like peaches, nectarines and apples! Use for cookies, cakes, tarts…the possibilities are endless. Find ways to incorporate this delicious almond flavoring into your baking!
Store it in your refrigerator for up to one week and in your freezer for up to 3 months!
Try your homemade Frangipane with my Croissant Recipe!
As if a buttery, flaky croissant couldn’t get any better…filling them with this rich and flavorful Frangipane makes them even more irresistible! Get my Croissant Class HERE or better yet, join my Baking Academy HERE and get even more help from me in making the most of your time in the kitchen! My Baking Academy Members have access to ALL of my baking class library (pre-recorded classes you can do on your own schedule!).
Homemade Frangipane
Homemade Frangipane may sound fancy, but it couldn’t be easier to make! This sweet and nutty mixture adds depth of flavor and a rich texture to so many different baked treats! Use it for fruit galettes and other pastries! I love using Frangipane for my homemade croissants.
Ingredients
- 3/4 cup salted butter, softened
- 3/4 granulated sugar
- 2 large eggs, room temperature
- 1 1/2 teaspoon pure almond extract
- 1 1/2 cups almond flour
- 4 Tablespoon all-purpose flour
Instructions
- In the bowl of an electric mixer, cream together the butter and sugar until fluffy, about 2 minutes.
- Add the eggs and almond extract and beat until fully combined.
- Add the almond flour and all-purpose flour and mix until fully incorporated and smooth.
- Chill in the refrigerator for one hour before using.
Notes
- Use almond meal as a replacement for almond flour. Almond meal can be made by pulsing whole almonds in a food processor until it becomes a fine flour. Almond meal will have a slightly different color as almond flour since it has the almond skins in it. Almond meal will also have a coarser texture than almond flour.
- Store Frangipane in an airtight container in the refrigerator for up to one week or in the freezer for up to 3 months.
- Use Frangipane as a filling for almond croissants, fruit galettes, tarts and other pastries.