Cookbook:Frangipane

Frangipane, sometimes also called almond cream, is a sweet filling typically based on almonds and enriched with butter and eggs.

Composition[edit | edit source]

All frangipanes are based on sweetened enriched ground nuts, usually almonds. There are, however, two main styles. The first style creams ground nuts or nut paste with eggs and butter, and it is sometimes supplemented with a small amount of flour—this style contains raw eggs and must be cooked, usually by baking. The second style enriches the nuts with pastry cream, and it does not need to be cooked. Both styles may be further flavored with liqueurs, extracts, and other flavorings.

Almonds are the most traditional nut to use, but walnuts, hazelnuts, and pistachios can be used as well.

Use[edit | edit source]

Frangipane has a variety of uses in pastry. It is commonly used to fill tart shells and flaky pastries like pithiviers, croissants, and galette des rois. It is also served with French toast to make the dish bostock.