https://www.thefrenchcookingacademy.com
  • Home
  • Recipes
  • Wine Education
  • recommended cookware
  • About
  • Contact us
  • Online course log in
  • Home
  • Recipes
  • Wine Education
  • recommended cookware
  • About
  • Contact us
  • Online course log in
  • Home
  • How to recipes
  • Christmas Frangipane Almond Cake

Christmas Frangipane Almond Cake

Posted on Nov 30th, 2018
by Stephane
Categories:
  • How to recipes
  • Sweets and Dessert
Frangipane

The Frangipane is an almond filling use in France to make the  famous “Galette des rois” ( translated king cake) this simple pastry item is made out of a thick layer of creme Frangipane ( which is in fact an almond cream mixed with pastry cream) sandwiched between 2 layer of pure butter puff pastry.

today  to make make things easier for home cooking we are going to use some good quality pre-made puff pastry and create a simple rectangular shaped cake that we will be able slice and serve on your christmas table for  dessert. However when making this recipe it is vital to make a true Frangipane and not an almond cream (creme d’amande) which many people seems to do nowadays. An authentic Frangipane is made with a pastry cream mixed with almond cream. Only that combination will provide you with the true taste of the cake filling that you may have tasted back in France.

In this recipe I will give you the ingredients to make a cake for about 4 people:

Let’s begin.

The first step is to make a small amount of pastry cream:

Ingredients you will need:

  • 175 ml whole milk ( full cream milk)
  • 2 teaspoons good quality vanilla essence
  • 2 egg yolks
  • 50 grams granulated sugar
  • 15 grams corn flour
  • 15 grams of plain butter

Utensils and pans :

  • 1 small saucepan
  • 1 medium size bowl
  • a whisk
  • a small sieve

Instructions:

  1. place a small pan on the stove on low heat. pour all of the milk and the 2 teaspoon of vanilla essence. leave the milk to warm up slowly while you continue making the rest of the preparation
  2. use a clean medium size bowl and add in the 2 egg yolks plus whole of the sugar. whisk for 2 minutes until the egg get whitish color.add now the corn flour in the mix and whisk again just to incorporate the corn flour.
  3. By now your milk should be warm. turn the heat off and pour the warm milk over you egg and sugar mixture, stir well making sure you add the milk in two times filtering it through the sieve as shown in the video.when done remove the excess of foam that has been created while whisking and pour the mix back into the saucepan you use to warm up the milk.
  4. put the pan on the stove over medium heat and keep stirring until the mix thick and transform in to a thick cream. as soon as it does turn the heat off and pour that cream a clean container.
  5. add now the butter in the pastry cream and incorporate with the whisk. when done leave to cool down at room temperature while you make the Almond cream.

Making the Almond cream:

Ingredients:

  • 50 grams plain unsalted butter
  • 50 grams icing sugar
  • 1 teaspoon of corn flour
  • 50 grams almond meal ( ground almonds)
  • 1 whole egg ( medium caliber)
  • 1 drop a bitter almond essence
  • 80 grams of freshly made pastry cream

To make the cake 1 roll of pre-made pure butter puff pastry

For the egg wash : 1 whole eggs ( beaten and mixed with a tablespoon of water)

Bakeware:

  • 1 medium size bowl
  • 1 rubber spatula or wooden spoon
  • 1 sieve
  • 1 baking brush
  • 1 baking tray
  • 1 silicon mat

instructions:

  1. Add the softened butter in the bowl and pour over the sifted icing sugar. Incorporate slowly with the spatula. add now the almond meal ( ground almond) and the corn flour, and incorporate slowly. finally incorporate the egg gently.
  2. when done add the 80 grams of pastry cream and incorporate slowly with a spatula.
  3. put that mix in the fridge and leave until cold ( for around 15 minutes)

Making the cake.

  1. roll out the puff pastry into a 2 large rectangle  around 20 cm by 14 cm or any shape you like that can hold the amount of Frangipane you have. once done place the base rectangle of dough on a baking tray (covered with a silicon mat or parchment paper)
  2. Spread a thick even layer of Frangipane on the bottom rectangle then cover with the other rectangle of puff pastry.
  3. Seal the edges with a fork and brush with egg wash.
  4. leave to rest in the fridge for 15 minutes.
  5. Take out of the fridge, brush the top of the cake again with egg wash then decorate the top with a fork ( as shown in the video)

Baking the cake:

Place the cake in a preheat oven at 220 Celsius.

Leave to bake for 10 minutes at 220 c (428f) then reduce the heat to 170 ( 338) degrees c and continue to bake for another 20 minutes. when cooked take the cake out and glaze the top with a mix o sugar and water or honey and water ( up to you)

Serving:

this cake is best eaten when lukewarm. you can keep it at room temperature for several hours and warm it up a little bit when it is time to serve. to serve just cut the cake in large slices and present on plate.

Video tutorial:




(Visited 6,726 times, 11 visits today)
  • almond
  • Baking
  • cake
  • frangipane
  • french food
  • how-to
  • the french cooking academy

Stephane

One Comment Hide Comments

Frangipane Almond Cake | Savoir Vivre -> 活学活用 says:
September 2, 2020 at 11:21 pm

[…] https://www.thefrenchcookingacademy.com/christmas-frangipane-cake/ […]

Log in to Reply

Add Your Comment Cancel reply

You must be logged in to post a comment.

Search for a recipe

Join our cooking school

enroll in our online course get started with french cooking
Chicken recipes

Chicken recipes

Comfort food

Comfort food

culinary school

culinary school

Fish and seafood

Fish and seafood

French articles, wine, food, guides

French articles, wine, food, guides

French cooking basics

French cooking basics

How to recipes

How to recipes

Meat dishes

Meat dishes

online cooking classes

online cooking classes

Sauces & Stocks

Sauces & Stocks

Soups and consommés

Soups and consommés

Starters and salad

Starters and salad

Subscriber's recipes

Subscriber's recipes

Sweets and Dessert

Sweets and Dessert

Vegetables & Sides

Vegetables & Sides

About Stephane

About Stephane

Hi, I’m Stephane. Self-taught cook, You Tube creator and a passionate French culinary instructor.

Five years ago, I set out to master the art of French cooking from my kitchen. I have spent thousands of hours studying and practicing the techniques taught in the most exclusive culinary schools in France and from classics like Escoffier’s Guide Culinaire.
My mission is to make learning to cook French cuisine accessible and easy for the home cook. My unique approach to teaching the secrets of French cuisine has accumulated over 16 million views online and forged a community of cooking enthusiasts across the globe.

Latest Wine Education Podcasts

  • Introduction to Bordeaux July 1, 2019
  • Wine Production June 27, 2019
  • Tasting from Languedoc Roussillon May 1, 2019

Your top 10 French recipes

  • Chicken chasseur recipeChicken chasseur recipe (84,402)
  • How to make a Gratin DauphinoisHow to make a Gratin Dauphinois (61,101)
  • Parisian Hot ChocolateParisian Hot Chocolate (44,669)
  • Essential guide to Crème BrûléeEssential guide to Crème Brûlée (43,761)
  • How to make a French Custard Pie (Flan parisien)How to make a French Custard Pie (Flan parisien) (40,068)
  • Boeuf Bourguignon recipe (red wine beef stew)Boeuf Bourguignon recipe (red wine beef stew) (34,888)
  • How to make a Shortcrust Pastry by HandHow to make a Shortcrust Pastry by Hand (32,766)
  • Real good rice pudding recipeReal good rice pudding recipe (32,704)
  • How to make a mayonnaise sauceHow to make a mayonnaise sauce (30,398)
  • How to make Beurre Blanc ( butter sauce)How to make Beurre Blanc ( butter sauce) (27,150)

Follow me on

  • Terms and conditions
  • Privacy policy
  • Logout
  • Login
  • Register
  • Cookie Policy

The French Cooking Academy | ALL RIGHTS RESERVED | © 2021

We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
.
Cookie settingsACCEPT
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary
Always Enabled

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

Non-necessary

Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.

SAVE & ACCEPT