Frangipane Almond Cream Recipes

FRANGIPANE

Steps:

• In a mixer bowl fitted with the paddle attachment, mix almond paste (you will probably have to break it into little chunks with your fingers first) with sugar until evenly blended.
• Blend in the butter and flour until well combined.
• Add the eggs and beat on medium speed until the mixture is smooth.
• To use, spread a thin layer in a tart shell, as above, or on puff pastry and bake at 350 degrees until frangipane is puffed and golden brown. This is especially nice with stone fruits: peaches, apricots, nectarines, or cherries. A classic French pairing is with sliced pears.

FRANGIPANE (ALMOND CREAM) VIDEO

Steps:

• With the help of an electric hand mixer, cream room temperature butter and sugar until fluffy, for about 3 minutes
• Whisk egg lightly and slowly incorporate into the almond mixture while the mixer is on
• Whisk in vanilla, if using
• Fold in almond meal and salt
• Fill a piping bag with the almond cream and pop it into the fridge for 10 minutes to slightly thicken
• Use it according to the recipe
• Store in fridge for max 3 days in airtight container

ALMOND FRANGIPANE

Steps:

• Preheat the oven to 375°F. Finely grind the nuts with 3 tablespoons sugar in a food processor.
• Put the butter and remaining 1/2 cup sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium speed until pale and fluffy, about 2 minutes. Add the egg and yolk; mix 2 minutes. Add the nut mixture, flour, vanilla seeds, and salt; mix on medium-high until pale and fluffy, about 3 minutes.
• Refrigerate in an airtight container until ready to use, up to 3 days.