Frangipane cream before baking
Place of originFrance
Main ingredientsAlmonds or almond flavouring, butter, sugar, eggs
French galette des rois (kings' cake)

Frangipane (/ˈfrænɪpæn, -pn/ FRAN-jih-pa(y)n), is a sweet almond-flavored custard, typical in French pastry, used in a variety of ways, including cakes and such pastries as the Bakewell tart, conversation tart, Jésuite and pithivier.[1] A French spelling from a 1674 cookbook is franchipane, with the earliest modern spelling coming from a 1732 confectioners' dictionary.[2] Originally designated as a custard tart flavored by almonds or pistachios, it came later to designate a filling that could be used in a variety of confections and baked goods.

It is traditionally made by combining two parts of almond cream (crème d’amande) with one part pastry cream (crème pâtissière). Almond cream is made from butter, sugar, eggs, almond meal, bread flour, and rum; and pastry cream is made from whole milk, vanilla bean, cornstarch, sugar, egg yolks or whole eggs, and butter. There are many variations on both of these creams as well as on the proportion of almond cream to pastry cream in frangipane. [3][4]

On Epiphany, the French cut the king cake, a round cake made of frangipane layers into slices to be distributed by a child known as le petit roi (the little king), who is usually hiding under the dining table. The cake is decorated with stars, a crown, flowers and a special bean hidden inside the cake. Whoever gets the piece of the frangipane cake with the bean is crowned "king" or "queen" for the following year.


The word frangipane is a French term used to name products with an almond flavour.[5] The word comes ultimately from the last name of Marquis Muzio Frangipani or Cesare Frangipani.[2][6] The word first denoted the frangipani plant, from which was produced the perfume originally said to flavor frangipane.[7] Other sources say that the name as applied to the almond custard was an homage by 16th-century Parisian chefs in name only to Frangipani, who created a jasmine-based perfume with a smell like the flowers to perfume leather gloves.[2][8][9] [10]

See also


  1. ^ Ayto, John (2013). The Diner's Dictionary. Oxford University Press.
  2. ^ a b c Davidson, Alan (2014). "frangipane". In Jaine, Tom (ed.). The Oxford Companion to Food (3rd ed.). Oxford: Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.((cite book)): CS1 maint: date and year (link)
  3. ^ Suas, Michel (2011). Advanced Bread and Pastry: A Professional Approach. Delmar, Cengage Learning.
  4. ^ Jørgensen, Johannes (1913). Saint Francis of Assisi : a biography. University of Connecticut Libraries. New York: Longmans, Green, and Co. p. 257. "Illam autem comestionem vocant Romani mortariolum quae fit de amygdalis et zucario et de aliis rebus." Spec. (ed. Sab.) p. 221. Sabatier identifies this favourite food of Francis with the well-known stone-hard Roman mostaccioli (see Jorgensen's "Pilgrimsbogen," p. 61). On the other side f. Edouard d'Alencon: Frere Jacqueline, p. 19, n. 2; in mortariolum (in Old French mortairol) he sees rather "cette creme d'amandes bien connue aujourd'hui sous le nom de frangipane," a name in which he finds an allusion to Jacopa's name (her married name was Frangipani).
  5. ^ "FRANGIPANE : Etymologie de FRANGIPANE". Retrieved 2023-08-04.
  6. ^ "A pastry dough alternative: Frangipane". Newsday. Tribune Content Agency. 2013-07-22. the Marquis Muzio Frangipani. Frangipani wasn't a great cook. Rather, he popularized almond-scented gloves among the European aristocracy.
  7. ^ "frangipane | Definition of frangipane in English by Oxford Dictionaries". Oxford Dictionaries | English. Archived from the original on September 25, 2016. Retrieved 2019-03-21.
  8. ^ Johansen, Katia (December 2004). "Fleeting fragrance: the history, preservation, and display of perfumed costume" (PDF). International Journal of Costume. 4 (2): 42.
  9. ^ Bender, David A. (2006). "frangipane (frangipani)". Bender's dictionary of nutrition and food technology. Arnold E. Bender (8th ed.). Boca Raton, FL: CRC Press. ISBN 0-8493-7601-7. OCLC 71842325. Originally a jasmine perfume which gave its name to an almond cream flavoured with the perfume.
  10. ^ "New Look for Pudding: FRANGIPANI PUDDING". The Washington Post and Times-Herald. 20 June 1963. p. D14 – via ProQuest.