Create Perfect Desserts with Frangipane – Rich Almond Cream

Frangipane, also known as almond cream, is a classic French filling celebrated for its rich, buttery texture and aromatic depth. It’s the perfect component to use in your tarts — just as it’s featured in this recipe — where it bakes into a soft, nutty layer that complements fruits, ganaches, or custards.

You can also bake it separately and use it as an insert for your mousse cake (entremet), adding an elegant contrast of flavour and texture. The taste is unmistakably refined: sweet almonds with subtle notes of toasted butter and vanilla, delivering warmth, richness, and balance to any modern dessert.

Frangipane Recipe (Almond Cream) Tutorial Video

The step-by-step process is already demonstrated in my earlier tart tutorial, where I walk through this exact frangipane method with clear visuals and practical cues. Instead of repeating the same instructions here, I’ve linked that video so you can follow along as you prepare the mixture. It offers a straightforward breakdown of texture checks, mixing order, and baking behaviour – ensuring you achieve the same smooth, aromatic almond cream every time.

Frangipane | Almond Cream

To use as tart filling or as a layer in an entremet.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Course Dessert

Cuisine French

Servings 8

Calories 140 kcal

Ingredients

  

• 60 g salted butter
• 60 g sugar
• 60 g almond meal
• 15 g plain flour
• 60 g egg 1 large

Instructions

 

• Whisk room-temperature butter and sugar together until light and fluffy.
• Mix in almond meal and flour until fully incorporated.
• Spread the frangipane evenly into the half baked tart shell using an offset spatula or spoon.
• Bake until the frangipane is set and golden on top, usually 25–30 minutes depending on your oven.

Video

Keyword almond cream, almonds, frangipane

Almond Cream Recipe as an Insert for Your Mousse Cake (Entremet)

Frangipane makes an outstanding entremet insert, delivering far more depth and character than a typical sponge. Bake it in any silicone mould you like and increase the thickness to 2–2.5 cm — its moderate sweetness and dense almond profile allow you to use a more generous layer without overwhelming the dessert. It pairs particularly well with a jelly insert, which introduces brightness, clarity, and a clean sweet note that lifts the almond cream. My preferred jelly formula, made with simple ingredients and no pectin, is here: https://andbonbons.com/apricot-jelly-layer-for-mousse-cake/. You can adapt it to nearly any fruit or berry for a tailored flavour match.

While baking, the frangipane may rise slightly, similar to what you see in my Bûche de Noël silicone insert. This is completely normal and won’t affect the final structure. You can keep the natural dome and pour the jelly directly over it for a rustic, organic layering effect, or trim the surface if you prefer sharper lines and a more architectural finish. For clean, professional results, freeze the frangipane fully before cutting — this prevents crumbling, guarantees precise edges, and makes the assembly of your double insert significantly easier.

Other Sponge Options You May Find Useful

You might also be interested in exploring other sponge options, each offering a different structure, flavour profile, and level of richness to suit your mousse cakes (entremets). All the recipes below include a full video tutorial, making them easy to follow and replicate with precision:

• Orange Sponge – A bright, aromatic citrus sponge with a tender crumb. Its clean flavour cuts through richer components, making it ideal for fruit-forward or floral entremets.
• Financier Sponge – A deeply buttery, almond-based sponge built on beurre noisette. Moist, rich, and refined, it adds sophistication and structure to any insert or base.
• Peanut Cookie Sponge – A salty-sweet, cookie-like layer with toasted peanuts and a satisfying bite. Strong enough to freeze, and perfect for contrasting creamy, light mousses.
• Ladyfingers Sponge (Savoiardi) – Light, airy, and delicately crisp on the exterior. Excellent when you need a sponge that absorbs syrups or purées without collapsing.
• Joconde Sponge – A flexible, thin almond sponge suited for mould lining or precise layering. Its smooth structure allows clean assembly and consistent results.
• Hazelnut Dacquoise – A nut-meringue sponge offering a crisp shell and chewy interior, packed with roasted hazelnut flavour. Strong enough to stand alone as a feature insert.
• Banana Sponge Cake – Soft, moist, and naturally fruity with real banana purée. Complements chocolate, caramel, or tropical mousse profiles with comforting depth.

MOULDS USED IN THIS RECIPE

Kit Tarte Ring Amore 205×190 mm – Professional micro-perforated tart ring system with a heart-shaped insert mould, designed for precise baking, clean edges, and elegant entremets with defined structure
https://www.silikomart.com/en/professional/tipologie/pasticceria/kit-tarte-ring-amore-205×190-mm

Inserto Buche mould – Silicone insert mould designed for creating precise frozen or baked inserts for bûche and entremet desserts, ensuring clean layering and sharp internal structure
https://www.silikomart.com/en/inserto-buche

Craving more behind-the-scenes moments, step-by-step videos, and sneak peeks of upcoming recipes? Join me on Instagram @andbonbons for a closer look at the process, pastry tips, and plenty of chocolate inspiration.