Essentials

BISCUITS, PASTRIES & BASICS

CHOCOLATE FRANGIPANE CREAM

Unit of measure

Choose your unit of measure for the recipe ingredients

Ingredients

  • 160 g
    Abinao 85%
    • Abinao 85%
    • Guanaja 70%
    • Caraïbe 66%
    • Extra Bitter 61%
    • Oriado 60%
    • Caraque 56%
    • Araguani 72%
    • Andoa Dark 70%
    • Nyangbo 68%
    • Alpaco 66%
    • Manjari 64%
    • Illanka 63%
    • Taïnori 64%
    • Macaé 62%
    • Equatoriale Dark 55%
    • Extra Dark 53%
    • Satilia Dark 62%
  • 600 g 50% or 70% ALMOND PASTE FROM PROVENCE
  • 300 g Eggs
  • 75 g Almond flour
  • 9 g Vanilla beans
  • 300 g Butter
  • 30 g Cornstarch
  • 300 g PLAIN PASTRY CREAM
Select your mixture’s total weight
For
g

Tips

You can soften your almond paste in the microwave to make it easier to incorporate the eggs.

Add chocolate chips or pearls for an even more intense chocolate flavor and to add an extra dash of texture.

Don’t use chocolate if you want to make a plain frangipane cream.

Recipe

PLAIN PASTRY CREAM : Make the previous Essential first:

Ingredients

  • 1000 g Whole milk
  • 180 g Egg yolks
  • 150 g Sugar
  • 90 g Cornstarch
For g

Recipe

Bring the milk to a boil and pour it over the egg yolk, sugar and starch mixture.

Bring this new mixture to a boil.

Take the pan off the heat – Do not blend.

Cool down quickly.

Gradually add the eggs to the ALMOND PASTE to give it a more liquid consistency.

Add the almond flour, vanilla and creamed butter.

Add the cornstarch, the tempered Pastry Cream and finally the chocolate melted at 35-40°C (95-105°F).

Store the mixture in the refrigerator or use immediately.

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