Irresistible Frangipane Cream Filling
A delicious and creamy frangipane filling made with almond flour, butter, and sugar, perfect for pastries, tarts, and desserts.
Ingrédients
Base Ingredients
- 100 g butter, softened Ensure the butter is at room temperature for smooth creaming.
- 100 g sugar
- 100 g almond flour
- 2 large eggs Use room temperature eggs.
- 1 teaspoon vanilla extract Enhances the flavor.
- 50 g all-purpose flour Can substitute with a gluten-free flour blend.
Instructions
Preparation
- Gather and measure all your ingredients.
- Preheat the oven to 180°C (350°F).
Mixing Ingredients
- In a large mixing bowl, cream together the softened butter and sugar using an electric mixer on medium speed until pale and fluffy (3-5 minutes).
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Stir in the vanilla extract until evenly combined.
- Fold in the almond flour until no dry streaks remain.
- Gently fold in the all-purpose flour.
Baking
- Transfer the mixture into a prepared pastry shell and smooth the top.
- Bake in the preheated oven for about 25-35 minutes or until golden-brown.
- Cool completely before slicing and serving.
Notes
Store leftover filling in an airtight container in the refrigerator for 3-4 days or freeze for up to three months. Thaw in the refrigerator before use.