description Crème frangipane Overview
Crème frangipane is a French pastry filling made by combining equal parts crème pâtissière (pastry cream) and crème d'amandes (almond cream), yielding a rich, smooth mixture with a pronounced almond flavor. It is distinguished from plain almond cream by its lighter texture and is used as a filling in tarts, cakes, and pastries. Its most famous application is in the Galette des Rois, or King Cake, traditionally eaten in France on Epiphany. The name derives from the Frangipani family, Italian nobles associated with an early almond-scented perfume.
help Crème frangipane FAQ
What is crème frangipane made from?
Crème frangipane combines equal parts crème pâtissière, or pastry cream, and crème d'amandes, or almond cream. The result is a smooth pastry filling with a rich almond taste and a lighter texture than plain almond cream.
Is crème frangipane the same as almond cream?
No. Almond cream is primarily a mixture based on ground almonds, butter, sugar, and egg, while frangipane adds pastry cream. That extra cream makes frangipane softer, smoother, and less dense.
What pastries use crème frangipane?
Crème frangipane is commonly used in French pastries such as galette des rois, fruit tarts, and filled croissants. Its almond flavor pairs especially well with pears, apples, cherries, and stone fruit.
Does crème frangipane need to be baked?
It is often baked inside a pastry so the almond mixture sets and develops a deeper flavor. The exact handling depends on whether the recipe uses it as a filling for a tart, puff pastry, or another French dessert.
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