Tim Chin is a professional cook and writer who has contributed to Serious Eats and America’s Test Kitchen. A graduate of The International Culinary Center, Tim has cooked at restaurants in New York and Boston, working at Rouge Tomate, Northern Spy, and BiSq.

Tim Chin

900 g (1 quart) American frangipane; 1,350 g French frangipane (about 1 1/2 quarts)

Frangipane is a sweet almond cream that’s used as a filling for tarts and pastries, most famously in <a href="https://www.chefsteps.com/recipes/galette-des-rois">Galette des Rois</a>.While it’s a classic French preparation, frangipane nowadays refers to two different sweet, spreadable, almond-flavored creams: French frangipane, which refers to almond cream mixed with pastry cream in a 2:1 ratio; and American frangipane, which consists of just almond cream.This recipe gets you both. We first make the almond cream, then give you the option of folding pastry cream into it to produce French frangipane.No matter which kind you choose to make, you can use the almond cream as a filling for galette de rois, our <a href="https://www.chefsteps.com/recipes/almond-croissants-twice-baked">twice-baked almond croissants</a>, as a base layer for fruit tarts, or whatever you like! EDITORS’ NOTE: We’ve updated this recipe by rewording the step instructions to make the process clearer, increasing the amount of eggs and salt, substituting the pastry flour with all-purpose flour, adding almond and vanilla extract, and including an option for folding pastry cream into the almond cream to make a classic French frangipane. If you prefer to use the original recipe, we’ve included it as a tip at the end of the recipe before the make-ahead and storage instructions.

Classic Frangipane