Frangipanipie Recipes

FRANGIPANE: ALMOND CREAM

Steps:

• When you are ready to use it, fill your pastries, tart, or tartlets and bake.

FRANGIPANE

Steps:

• In a medium bowl, mix together the almond paste, sugar and butter until smooth. Gradually mix in the eggs, and then the flour until well blended. Store in the refrigerator until ready to use.

RHUBARB FRANGIPANE PIE

Steps:

• Preheat the oven to 425°F (220°C). On a lightly floured surface, roll out half of the dough into an 11-inch (28-cm) circle about 1/8 to 1/4 inch (3 to 6 mm) thick. Line a 9-inch (23-cm) pie plate with the dough, and trim the overhang to 1 inch (2.5 cm). Refrigerate the crust until ready to bake.
• Make the frangipane filling: In a food processor, grind the almonds and sugar until they are sandy. Add the butter, then the egg, flour, and vanilla and mix until smooth.
• Make the rhubarb filling: In a large bowl, mix together the sugar, cornstarch, and salt. Add the rhubarb and orange zest and toss to coat.
• Spread the frangipane over the bottom crust. Pile the rhubarb filling on top. Brush the pie shell edges with egg wash or milk.
• Roll out the other half of the pie crust into an 11-inch (28-cm) circle. Lay the dough over the surface of the pie. Trim the edges and tuck the dough inward or outward, pressing and rolling the bottom and top crust edges together. Crimp them into a decorative edge, brush with egg wash or milk, and sprinkle raw sugar over the top. Cut vents into the top crust to allow steam to escape.
• Put the pie on a baking sheet and bake for 20 minutes, rotating once halfway through. Lower the temperature to 350°F (175°C) and bake for 30 to 40 minutes more, until the crust is golden and the filling is set (you'll see thick juices bubbling out when it's ready). Remove the pie to cool completely on a wire rack, at least 1 hour.
• This pie can be refrigerated for up to 1 week, covered in plastic wrap. Let it come to room temperature before serving, or warm it in a low oven. It can be kept frozen for up to 2 months: Cover it in plastic wrap, then in foil, and let it come to room temperature before serving.

CHERRY FRANGIPANE TART

Steps:

• Make the tart dough: Combine flour, sugar and salt in a mixing bowl. Work in butter thoroughly. Stir in egg yolk mixture and knead briefly until dough is smooth, then form into a flat disk.
• Roll dough to a large circle and lay it in a 10-inch/23-centimeter fluted tart pan with a removable bottom. Press in well (patch any cracks with extra dough). Refrigerate or freeze for 1 hour.
• Heat oven to 425 degrees. Blind bake tart shell until lightly browned, about 15 minutes. (You do not need to cover the shell or use pie weights.)
• Meanwhile, make the filling: Put almonds, flour and sugar in work bowl of food processor and grind to a rough powder. Add butter and pulse until well incorporated. Add eggs and almond extract and process until smooth and creamy, about 2 minutes. (Alternatively, use ground almonds and make batter with a mixer instead.)
• Pour almond batter into prebaked shell and smooth with a spatula. Press cherries into batter in a single layer. Sprinkle with a handful of sliced almonds. Lower oven temperature to 375 degrees and bake until golden, 30 to 40 minutes. (An inserted skewer should come out clean.) Cool on a rack and remove outer rim of tart pan. Place tart on a serving dish and dust with confectioners' sugar.

FRANGIPANI PIE

Steps:

• Preheat oven to 180 degrees C.
• Pineapple Layer: Pour the crushed pineapple into saucepan, add cornflour and bring to boil stirring constantly.
• Cook for 1 min then remove from heat.
• Quickly stir in egg yolks and put mix aside to cool.
• Coconut Cream Layer: Heat the milk and sugar in a saucepan over gentle heat until sugar is dissolved.
• Add the cornflour/water mix, stirring constantly until mixture thickens and boils.
• Remove from the heat, then add the shredded coconut, butter/marg.
• and vanilla.
• Set aside to cool.
• Meringue: Whip the egg whites until light and fluffy.
• Gradually add the sugar, beating well with each addition until the sugar is dissolved.
• Assembly: Spoon half the coconut cream mix into the pie shell.
• Add the pineapple mixture, then the remaining coconut cream.
• Top with the meringue mix.
• Bake for 15 minutes or until the meringue is golden and cooked.

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.

FRANGIPANE

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 FILLING

Steps:

• Place butter and sugar in the bowl of an electric mixer fitted with paddle attachment. Beat until light and fluffy. Add egg, ground almonds, rum, almond extract, and flour; beat until smooth. Store in an airtight container, refrigerated, up to 4 days.

FRANGIPANE FOR CRANBERRY-ALMOND TARTS

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

Steps:

• 1. If using whole or sliced almonds, grind them in the food processor as finely as possible without turning them into a paste. Set aside.
• 2. Using the stand mixer or a medium bowl and the handheld mixer, cream together the butter and sugar on medium speed for 1 to 2 minutes if using a stand mixer or 3 to 4 minutes if using a handheld mixer, or until light. Add the ground almonds or the almond flour and beat on medium speed for 1 minute, or until thoroughly incorporated. Stop the mixer and scrape the sides and bottom of the bowl. Or, use a medium bowl and a wooden spoon; creaming the butter and sugar will take 4 to 5 minutes and incorporating the nuts or almond flour will take about 1 1/2 minutes.
• 3. With the mixer on low speed or with the wooden spoon, beat in the eggs until blended. Add the all-purpose flour, vanilla, and salt and beat just until combined. Use immediately or store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 weeks. If refrigerated, let sit at room temperature for 1 hour before using. If frozen, thaw in the refrigerator overnight, then let sit at room temperature for 1 hour before using.