FRANGIPANE: ALMOND CREAM
Frangipane is a classic almond cream made of sugar, butter, almond flour, and vanilla; it's used as a filling for tarts, cakes, and pastries.
Provided by Rebecca Franklin
Categories Dessert Ingredient
Time 5m
Number Of Ingredients 6
Steps:
- When you are ready to use it, fill your pastries, tart, or tartlets and bake.
Nutrition Facts : Calories 932 kcal, Carbohydrate 69 g, Cholesterol 278 mg, Fiber 7 g, Protein 19 g, SaturatedFat 26 g, Sodium 346 mg, Sugar 53 g, Fat 67 g, ServingSize 2/3 cup (1 serving), UnsaturatedFat 0 g
FRANGIPANE
Steps:
- Combine almond paste, sugar, egg and egg yolk in mixing bowl. Beat with paddle on medium speed until smooth. Add butter in 3 additions; beat until light. Lower mixer speed to low; beat in flour until absorbed.
- WATER ICING: Combine sugar and liquid in a small saucepan and stir to a creamy consistency. Heat to luke-warm over low heat, stirring constantly. Apply warm; reheat if necessary.
CLASSIC FRANGIPANE
The classic French frangipane is made by preparing a pastry cream and almond cream separately and then mixing the two. This will keep in the refrigerator for 3 to 4 days.
Provided by nch
Categories French Desserts
Time 25m
Yield 8
Number Of Ingredients 10
Steps:
- Bring milk to a boil in a saucepan. Remove from the heat and set aside.
- Beat 1/4 cup sugar, egg, and egg yolk together until foamy. Add flour and slowly pour in hot milk, beating constantly until smooth and no lumps remain.
- Pour the mixture back into the saucepan and slowly bring to a simmer over low heat. Cook, beating constantly to avoid any lumps, until thickened, 3 to 5 minutes. Remove from the heat.
- Add butter and stir until melted. Add the remaining 1/2 cup sugar, almond meal, vanilla extract, and almond extract. Let cool, stirring every so often to prevent a skin from forming.
- Once cooled, use it right away or refrigerate until ready to use.
Nutrition Facts : Calories 194.4 calories, Carbohydrate 25.5 g, Cholesterol 64.7 mg, Fat 8.3 g, Fiber 0.1 g, Protein 5.4 g, SaturatedFat 4.2 g, Sodium 24 mg, Sugar 20.4 g
FRANGIPANE
Provided by Food Network
Categories dessert
Time 1h21m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Combine the almond cream ingredients and in a pastry bag with a large opening (no tip) and set aside. Halve the puff pastry and roll each into an 8 1/2-inch circle, 1/8 inch thick.
- Place 1 of the circles on a parchment paper lined baking sheet. Pipe a 5-inch diameter mound of almond cream in the center of the circle. The mound should be about 1-inch high. Prepare the egg wash: Whisk together the egg yolks, whole egg, and milk in a small bowl until well combined.
- Lightly brush the remaining 1 1/2-inch rim of the pastry circle with the egg wash. Place the second circle of puff pastry over the first. Gently press against the sides of the almond cream mound to remove any trapped air. Seal the edges of the 2 layers by pressing the top edge into the bottom edge. Use a sharp knife to give the circle a fluted edge like a flower. Use a sharp knife to pierce a 1/2-inch slit in the top layer at the center. This will allow steam to escape during baking. To make the classic pattern in the top, use a sharp knife to score a curved line that begins at the top of the mound and ends at the bottom of the mound. Repeat this line every 1/2 inch around the circumference of the mound, but be careful not to cut through the top layer and into the almond cream. Lightly brush the top with egg wash.
- Let the frangipane rest in the refrigerator for 1 hour before baking. (At this point, you can wrap the frangipane well in plastic wrap and freeze for up to 2 weeks. Let it thaw in the refrigerator or in your backpack before baking.) Preheat the oven to 350 degrees F (175 degrees C). Bake until it begins to brown slightly, about 20 minutes. Meanwhile, prepare the glaze: Stir together the corn syrup and water.
- Remove the frangipane from the oven and brush it well with the corn syrup mixture. This adds sweetness, enhances the color, and gives it a crispy crust. Continue to bake until well risen and evenly browned, about another 20 minutes. The baked frangipane should be flaky and tender, and the almond cream center still moist. Remove the baking sheet from the oven and let cool on a wire rack. The frangipane is best when served while it is still slightly warm. Use a serrated knife to slice it.
FRANGIPANE FOR CRANBERRY-ALMOND TARTS
This recipe for frangipane is from the How Sweet It Is bakery in New York City. Use it to make Cranberry-Almond Tarts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for 30 tarts
Number Of Ingredients 5
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, add butter and almond paste; mix to combine. Add sugar; mix to combine. Add egg and beat to combine, scraping down sides of bowl, if necessary. With the mixer on low, add cake flour. Continue mixing until well combined.
FRANGIPANE
A thin layer of frangipane baked under a pinwheel of sliced fruit in a tart shell crust not only adds richness and the flavor of almonds to complement the sweet-tangy fruit, it also helps keep the tart shell crisp because it acts as a barrier between fruit juices and the pastry. Almond paste is available in the baking aisle of supermarkets. It is not marzipan, which has more sugar and is usually used for modeling and shaping.
Yield makes about 1 cup (250 ml), enough for one 12-inch (30-cm) galette
Number Of Ingredients 7
Steps:
- In a food processor fitted with the metal blade or in a stand mixer fitted with the paddle attachment, mix together the almond paste, sugar, flour, and almond extract until the almond paste is in fine pieces. Add the butter and mix until completely incorporated, then add the egg and rum, kirsch, or Calvados, if using, and continue mixing until the frangipane is as smooth as possible. Don't worry if there are a few tiny bits of almond paste; they'll disappear with baking.
- Frangipane will keep in the refrigerator for up to 1 week, or in the freezer for up to 1 month. For easier spreading, bring it to room temperature before using.
- To make PISTACHIO FRANGIPANE, substitute pistachio paste (see Resources, page 270) for the almond paste.
- To make BOSTOCK (a snack made by frugal French bakers with leftover frangipane), spread slices of day-old eggy bread, such as brioche or challah, or a firm-textured sandwich bread, with a thick layer of frangipane-about 1/3-inch (8-mm) thick. Sprinkle with sliced almonds, and bake in a 425°F (220°C) oven until the frangipane is crusty and deep golden brown, about 10 minutes. Serve warm or at room temperature, alone or with a fruit compote.
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