What To Make With Frangipane
Made This?
Let me know how it went (and what you made with it!) in the comments below.
If you’ve ever eaten an almond croissant or purchased a fruit tart from a bakery and wondered, Just what is it that makes these so incredible? let me tell you—it’s probably frangipane! A cousin of other nutty delicacies like marzipan and almond paste, frangipane is an almond cream that is as versatile to make at home as it is to use it in a variety of baked goods and sweets. If, like me, you often find yourself throwing together a simple galette or tart for dessert and are looking for something to make it extra special, without much effort, read on. Frangipane is about to take your baking to the next level.
Frangipane (pronounced frahn-zhee-pahn, sometimes with an added long -e at the end) is a creamy, nutty mixture made up of ground almonds (usually in the form of almond flour or meal), butter, sugar, and eggs. Because it contains raw eggs, it needs to be baked before eating, and is usually done so as part of a tart or pastry.
In doing my research for this recipe, I came across a number of origin tales for frangipane, some more interesting than others. One of my favorites is that it was invented in response to a fashion trend created by a French nobleman, Marquis Muzio Frangipani, who created an almond-y perfume for King Louis XIII’s gloves that pastry chefs were then inspired by. What a good reminder to look for inspiration wherever I can!
Frangipane really only takes about 5 minutes to make, and it’s super easy. Simply combine your slightly softened butter and granulated sugar in a bowl (or use the bowl of your stand mixer!) and beat it with an electric/stand mixer until it’s creamed. It should look lighter in color and in texture than before.
Add the eggs and almond extract, then beat until they’re all fully incorporated. Add almond flour and salt, then beat until just combined. If you don’t have a big enough bowl to take all your almond flour at once, do it in batches, beating the first round 'til nearly combined before adding your next.
That’s it, you’re done! Just transfer the frangipane to an airtight container and refrigerate until you are ready to use it.
Frangipane will keep in an airtight container in the refrigerator for up to one week. Let it sit at room temperature for about 30 minutes before you plan to use it to make it easier to spread. You can also freeze it for up to 2 months. Thaw in the refrigerator overnight before using.
(1 stick) unsalted butter, softened
(100 g.) granulated sugar
large eggs
almond extract
(170 g.) almond flour
kosher salt
Let me know how it went (and what you made with it!) in the comments below.
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