📝 About This Recipe
Inspired by the classic French 'Croissant aux Amandes,' this Frangipane Tartine transforms day-old, buttery brioche or sourdough into a decadent, twice-baked masterpiece. Each slice is soaked in a delicate orange blossom syrup and topped with a rich, velvety almond cream that caramelizes to perfection in the oven. It is the ultimate expression of French bakery ingenuity, offering a sophisticated balance of crunch, floral sweetness, and nutty depth.
🥗 Ingredients
The Foundation
- 4 thick slices Brioche or Sourdough bread (preferably 1-2 days old, cut 1-inch thick)
Almond Frangipane Cream
- 1/2 cup Unsalted butter (softened to room temperature)
- 1/2 cup Granulated sugar
- 1 cup Almond flour (super-fine blanched)
- 1 large Egg (at room temperature)
- 1 teaspoon Vanilla extract
- 1/4 teaspoon Almond extract (for that classic bakery aroma)
- 1/4 teaspoon Sea salt (fine)
Orange Blossom Simple Syrup
- 1/4 cup Water
- 1/4 cup Granulated sugar
- 1/2 teaspoon Orange blossom water (or sub with orange zest)
Toppings & Garnish
- 1/3 cup Sliced almonds (raw)
- 1 tablespoon Powdered sugar (for dusting)
- 1/2 cup Fresh raspberries (optional, for serving)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
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2
Prepare the simple syrup: In a small saucepan over medium heat, combine 1/4 cup water and 1/4 cup sugar. Bring to a simmer until the sugar is fully dissolved. Remove from heat and stir in the orange blossom water. Set aside to cool slightly.
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3
Make the frangipane: In a medium mixing bowl, cream together the softened butter and 1/2 cup sugar using a whisk or electric mixer until pale and fluffy (about 2-3 minutes).
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4
Add the egg to the butter mixture and beat well until fully incorporated and smooth.
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5
Fold in the almond flour, vanilla extract, almond extract, and salt. Mix until a thick, spreadable paste forms. Do not overmix.
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6
Place your bread slices on the prepared baking sheet. If using sourdough, lightly toast them for 2 minutes first to ensure they can hold the weight of the cream.
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7
Using a pastry brush, generously soak the top of each bread slice with the orange blossom simple syrup. The bread should be moist but not falling apart.
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8
Spread a thick, even layer of the almond frangipane cream over each slice, extending it all the way to the very edges to prevent the crusts from burning.
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9
Press the sliced almonds into the frangipane layer, ensuring they stick well to the cream.
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10
Bake for 15-18 minutes. The frangipane should puff up slightly and turn a deep golden brown, and the almond slices should look toasted.
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11
Remove from the oven and let cool on the pan for 5 minutes. This allows the frangipane to set into its signature custard-like texture.
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12
Just before serving, dust heavily with powdered sugar through a fine-mesh sieve for that classic 'snowy' boulangerie look.
💡 Chef's Tips
Use 'stale' bread for the best results; fresh bread will become too soggy once the syrup and cream are added. If you don't have almond flour, you can pulse raw blanched almonds in a food processor with a tablespoon of the recipe's sugar until fine. For an extra layer of flavor, spread a thin layer of raspberry jam or apricot preserves on the bread before adding the frangipane. Ensure your butter is truly room temperature; if it's too cold, the frangipane will break and look curdled rather than creamy. Store any leftover frangipane in an airtight container in the fridge for up to 5 days; it's great on morning toast!
🍽️ Serving Suggestions
Pair with a double shot of espresso or a dark roast coffee to cut through the richness of the almond cream. Serve alongside a bowl of fresh, tart berries like raspberries or blackberries to balance the sweetness. A glass of chilled Muscat or a late-harvest Riesling makes this a stunning light dessert. For a brunch spread, serve with a side of thick-cut crispy bacon—the salty-sweet combo is life-changing. Add a dollop of crème fraîche on the side for a tangy, creamy contrast.