When it comes to baking, there are many different ingredients that can be used to create delicious treats.
Two popular ingredients that are often confused with each other are almond paste and frangipane.
While they both contain almonds and sugar, they are quite different in terms of their texture, composition, and uses.
What is Almond Paste?
Almond paste is a coarse, dough-like paste made primarily from ground almonds and sugar. It may also contain ingredients like egg whites, almond extract, or rum to enhance the flavor and texture. Almond paste has a gritty, slightly coarse texture and a strong almond flavor.
Commercially produced almond paste typically contains around 45% almonds and 16 grams of sugar per 2 tablespoons. You can also make almond paste at home by processing blanched almonds with sugar and other ingredients in a food processor until you achieve a smooth, spreadable paste.
Key Takeaway: Almond paste is a coarse, dough-like paste made from ground almonds and sugar, with a gritty texture and strong almond flavor.
Uses of Almond Paste
Almond paste is primarily used as an ingredient in baked goods rather than consumed on its own. Here are some common uses of almond paste:
- Filling for cakes, tarts, and cookies: Almond paste can be rolled out and used as a filling for desserts like Danish pastries, galettes, or almond croissants.
- Incorporated into batters and doughs: Almond paste can be creamed into cake batters, cookie doughs, or bread doughs to add moisture, sweetness, and a nutty flavor.
- Folded into quick breads and scones: Cubes of almond paste can be folded into quick bread batters or scone doughs to create pockets of almond flavor throughout.
What is Frangipane?
Frangipane is a soft, creamy filling made from ground almonds, sugar, butter, eggs, and flour. It may also contain additional ingredients like vanilla extract, liquor, or spices to enhance the flavor.
Frangipane has a smooth, custard-like consistency and a mild, balanced almond flavor. Unlike almond paste, frangipane is not a commercially available product and must be made at home before using it in baked goods.
Key Takeaway: Frangipane is a soft, creamy filling made from ground almonds, sugar, butter, eggs, and flour, with a smooth, custard-like texture and mild almond flavor.
Uses of Frangipane
Frangipane is primarily used as a filling for pastries, tarts, and other baked goods. Here are some common uses of frangipane:
- Filling for tarts and galettes: Frangipane is a popular filling for fruit tarts, such as pear or apple tarts, or galettes.
- Filling for pastries and cookies: Frangipane can be used as a filling for pastries like Danish, croissants, or even cookies like frangipane-filled thumbprint cookies.
- Baked into cakes and quick breads: Frangipane can be swirled into cake batters or quick bread batters to create a creamy, almond-flavored filling throughout the baked good.
Differences Between Almond Paste and Frangipane
While both almond paste and frangipane contain almonds and sugar, they have several key differences:
| Characteristic | Almond Paste | Frangipane |
|---|---|---|
| Texture | Coarse, dough-like, and gritty | Smooth, creamy, and custard-like |
| Flavor | Strong almond flavor | Mild, balanced almond flavor |
| Ingredients | Primarily ground almonds and sugar | Ground almonds, sugar, butter, eggs, and flour |
| Availability | Commercially available | Must be made at home |
| Uses | Ingredient in baked goods, fillings | Filling for pastries, tarts, and baked goods |
Key Takeaway: Almond paste has a coarse, gritty texture and strong almond flavor, while frangipane has a smooth, creamy texture and mild almond flavor. Their compositions and uses also differ.
Can Almond Paste and Frangipane be Substituted?
Due to the significant differences in texture and composition, almond paste and frangipane should not be substituted for each other in recipes. Doing so could lead to undesirable results and potentially ruin the intended texture and flavor of the baked good.
However, in a pinch, you can use almond paste to create a frangipane-like filling by combining it with additional ingredients like butter, eggs, and flour. This won't be an exact substitute, but it can create a similar effect.
FAQs
What is the difference between almond paste and marzipan?
Marzipan is similar to almond paste but contains a higher proportion of sugar, which makes it smoother, more pliable, and sweeter than almond paste. Marzipan is often used for decorative purposes, while almond paste is used as an ingredient in baked goods.
Can I make almond paste at home?
Yes, you can make almond paste at home by processing blanched almonds with sugar, almond extract, and sometimes egg whites or rum in a food processor until it forms a smooth, spreadable paste.
What is the best way to store almond paste and frangipane?
Almond paste can be stored in the refrigerator for several weeks, while frangipane is best prepared just before using it in a recipe. Frangipane does not store well for an extended period.
Can I use almond flour instead of ground almonds to make frangipane?
Yes, you can use almond flour instead of grinding whole almonds to make frangipane. Just be sure to use almond flour made from blanched (skinless) almonds for the best texture and flavor.
Can I use frangipane as a filling for macarons?
While frangipane can be used as a filling for some pastries, its soft texture may not be suitable for macaron filling. Macaron fillings typically need to be firmer and more stable to hold their shape between the macaron shells.
Conclusion
Almond paste and frangipane are two distinct ingredients that are often confused with each other due to their shared use of almonds and sugar. However, they have significant differences in texture, flavor, and composition, as well as their intended uses in baking.
Almond paste is a coarse, dough-like paste with a strong almond flavor, primarily used as an ingredient in baked goods or as a filling.
Frangipane, on the other hand, is a smooth, creamy filling with a mild almond flavor, typically used as a filling for pastries, tarts, and baked goods.