Classic Frangipane
The traditional French frangipane involves creating pastry cream and almond cream separately, then blending them together. This mixture can be stored in the refrigerator for 3 to 4 days.
Ingredients
- 1 cup skim milk
- ¼ cup white sugar
- 1 large egg
- 1 large egg yolk
- ¼ cup all-purpose flour
- 4 tablespoons unsalted butter, softened
- ½ cup white sugar
- ½ cup almond meal
- 1 teaspoon vanilla extract, or to taste
- ¼ teaspoon almond extract, or to taste
Instructions
- 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.
Notes
- You can use finely ground almonds in place of almond meal.
- Frangipane will firm up after cooling. If you want to use it to pipe it onto a cake with a pastry bag and it is too soft, chill it for about 1 hour, or until it has the right consistency.
Nutrition
Calories: 194kcalCarbohydrates: 26gProtein: 5gFat: 8gSaturated Fat: 4gCholesterol: 65mgSodium: 24mgPotassium: 164mgSugar: 20gCalcium: 77mgIron: 1mg
Tried this recipe?Let us know how it was!