This Surprisingly Easy Recipe Will Transport You to a French Bakery (2024)

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Sheela Prakash

Sheela PrakashSenior Contributing Food Editor

Sheela is the Senior Contributing Food Editor at Kitchn and the author of Mediterranean Every Day: Simple, Inspired Recipes for Feel-Good Food. She received her master's degree from the University of Gastronomic Sciences in Italy and is also a Registered Dietitian.

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published Jul 8, 2022

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This Surprisingly Easy Recipe Will Transport You to a French Bakery (1)

This sweet and nutty almond cream is a classic French recipe that's wonderful tucked inside fruit tarts or croissants.

Makes1 1/2 cupsPrep5 minutes

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This Surprisingly Easy Recipe Will Transport You to a French Bakery (2)

While frangipane might sound fancy, this nutty almond cream couldn’t be simpler to pull together and will instantly make you feel as if you deserve a spot on The Great British Baking Show. The French pastry filling is a classic ingredient in almond croissants as well as fruit tarts. Once you know how to make it, it’s sure to become a mainstay in your baking repertoire.

What Is the Difference Between Marzipan and Frangipane?

  • Marzipan is a sweet almond paste that is dense and smooth and made from almonds, sugar, glucose syrup, water, and sometimes egg whites. It can be made at home or bought in cans or tubes. It’s used like fondant to decorate cakes or molded into shapes to be eaten like candy.
  • Frangipane is sweet but less so than marzipan and is soft, smooth, and spreadable. It’s made from almonds, softened butter, sugar, and eggs. It’s traditionally used in French pastries such as bostock, almond croissants, and pithivier, as well as British bakewell tart.

Is Frangipane the Same as Almond Paste?

Almond paste is more similar to marzipan than frangipane, but it’s still distinctly its own. It’s made of the same ingredients as marzipan but it’s less sweet and richer in almond flavor. It’s a bit more crumbly and coarse-textured and is used in baked goods such as these pignoli cookies.

Beyond its traditional uses, frangipane is wonderful simply slathered on thick-sliced bread, topped with fruit, and baked for a fun morning toast. Or slather it on puff pastry or galette dough before piling in fresh fruit when making a simple tart. A few spoonfuls are also lovely lightly folded into muffin or quick bread batter, as well as baked oatmeal, before they head to the oven.

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Frangipane Recipe

This sweet and nutty almond cream is a classic French recipe that's wonderful tucked inside fruit tarts or croissants.

Prep time 5 minutes

Makes 1 1/2 cups

Nutritional Info

Ingredients

  • 6 tablespoons

    unsalted butter

  • 1/3 cup

    granulated sugar

  • 2

    large eggs

  • 1 teaspoon

    vanilla extract

  • 1/2 teaspoon

    almond extract (optional)

  • 1 1/4 cups

    almond flour or meal

  • 1/4 teaspoon

    kosher salt

Instructions

  1. Cut 6 tablespoons unsalted butter into 3 pieces and place in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Let sit at room temperature until softened, about 45 minutes.

  2. Add 1/3 cup granulated sugar to the bowl of softened butter and beat on medium speed with the paddle attachment until pale and fluffy, about 1 minute. Scrape down the sides of the bowl with a flexible spatula. With the mixer on low, add 2 large eggs one at a time, waiting until the first is completely incorporated before adding the second.

  3. Scrape down the sides of the bowl again. Add1 teaspoon vanilla extract and 1/2 teaspoon almond extract if using and beat on medium speed until just combined, about 1 minute. It will look curdled, but that’s okay.

  4. Add 1 1/4 cups almond flour and 1/4 teaspoon kosher salt and beat on low speed until just combined, about 30 seconds. Use the spatula to scrape down the sides of the bowl and finish folding in the flour until combined and smooth.

Recipe Notes

Almond flour substitute: An equal amount of other nut flours and meals, such as walnut, pecan, and hazelnut, can be substituted for the almond flour. If using an alternative flour, leave out the almond extract.

Storage: Frangipane can be refrigerated in an airtight container for up to 1 week or frozen for up to 2 months. Thaw in the refrigerator overnight before using and let sit at room temperature while the oven heats or while prepping to make it easier to spread.

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This Surprisingly Easy Recipe Will Transport You to a French Bakery (2024)

FAQs

What country is the croissant from? ›

Through its many evolutions, food experts and historians agree that the croissant has become a uniquely French pastry. The French government even named it as the national French product in 1920. Many other countries also have their own spin-offs of the croissant.

Does croissant have egg? ›

Do Croissants Have Eggs? Traditional croissants do not contain eggs as they are made with flour, sugar, salt, dry yeast, milk, water, and butter. Gluten-free croissant recipes DO call for the use of eggs.

How is bread in France made? ›

Based on various laws on making bread over the last century, the 1993 le Décret Pain French decree states that traditional French bread must be made only from four main ingredients - good quality water, salt, a rising agent and wheat flour containing no more than 2.8% (in total weight) of bean, soya or malted wheat ...

Are croissants French or British? ›

After the First World War, the recipe underwent a few changes and the croissant was henceforth made with leavened flaky pastry. The present-day croissant was therefore truly born in France… but its roots are Viennese!

Are croissants French or Italian? ›

Croissants, a staple of French cuisine, are flaky, buttery pastries made from laminated dough.

How unhealthy is a croissant? ›

While croissants do provide some nutritional benefits, they're also high in fats and calories. They're best enjoyed as part of a balanced diet, rather than a daily breakfast item. Pairing a croissant with fruits, lean proteins, and other nutrient-dense foods can help balance your meal.

Which is healthier a bagel or croissant? ›

In general, bagels are healthier than croissants. Compared ounce to ounce, butter croissants have less carbohydrates than a plain bagel, but more calories, more fat (much of which is saturated fat), slightly less protein, and similar amounts of fiber.

Can I eat a croissant every day? ›

It isn't necessarily bad to eat a croissant every day. While croissants cannot offer all essential nutrients, you can up the health value by adding other nutritious foods to your croissant such as fresh fruit or veggies.

Why does bread taste different in France? ›

One of the things that makes French bread different is the way French create the yeast starters for our dough. Our starters are carefully cultivated and nurtured for an extended period of time, allowing the dough to ferment and attain the richest possible flavour.

What is the baguette rule in France? ›

The French bread law

The law states that traditional baguettes have to be made on the premises they're sold and can only be made with four ingredients: wheat flour, water, salt and yeast. They can't be frozen at any stage or contain additives or preservatives, which also means they go stale within 24 hours.

What is a loaf of bread called in France? ›

Baguette. When it comes to types of bread, a baguette is quintessentially French. The forming of the loaf is key to making a proper baguette and usually requires a special proofing pan and cloth. The result is a long, skinny loaf with a chewy texture and a firm bite in the crust.

Are croissants French or Turkish? ›

A croissant (UK: /ˈkrwʌsɒ̃, ˈkrwæsɒ̃/, US: /krəˈsɒnt, krwɑːˈsɒ̃/; French: [kʁwasɑ̃]) is a French pastry made from puff pastry in a crescent shape. It is a buttery, flaky, viennoiserie pastry inspired by the shape of the Austrian kipferl, but using the French yeast-leavened laminated dough.

Are croissants French or Australian? ›

“The croissant began as the Austrian kipferl but became French the moment people began to make it with puffed pastry, which is a French innovation.”

Where did today croissant originate? ›

It is widely understood that the croissant of today is a descendent of the 'kipferl' (or kipfel) - an Austrian, crescent-shaped pastry that resembles a thinner, denser croissant made with a generous amount of butter and often served topped with sugar and almonds.

Was the croissant made in Romania? ›

The croissant as we know it today is a French adaptation of an Austrian pastry. In 1839, August Zang introduced Viennese baking, including the Austrian kipfel, to Paris. Soon the crescent-shaped kipfel became popular enough that Parisian bakers made it and simply named it “crescent” in French: croissant.

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