Frangipane
by
Nike Roessler
Frangipane is a velvety almond cream enhanced with vanilla and (in this recipe) a good shot of rum. With a nutty, sweet flavor, it adds delicious richness and texture to desserts.
It can be used in many ways, including as a filling for tarts, cakes, and pastries (think almond croissants).
If you don't have rum on hand, you can use any other alcohol that you feel will work harmoniously with the flavors. If you want to omit the alcohol, the recipe will still work just as well.
Feel free to experiment by using orange zest instead of lemon or cinnamon to flavor the Frangipane.
- Level
Basic
- Cooking
20m
- Overral
35m
- Ready
Almond Flour
185gVanilla Bean
½Softened Butter
185gWhite Sugar
160gAll-Purpose Flour
50gEgg
2Lemon
1Rum
40mlSalt
a pinch
Equipment
Stand Mixer
Whisk Attachment
Almond Flour
185gVanilla Bean
½Softened Butter
185gWhite Sugar
160gAll-Purpose Flour
50gEgg
2Lemon
1Rum
40mlSalt
a pinch
Equipment
Stand Mixer
Whisk Attachment
Frangipane
Nike Roessler
Scrape the seeds out of ½ vanilla bean
Place 160g of white sugar and 185g of softened butter in a stand mixer bowl
Beat with the whisk attachment at medium speed for 5m, until lightened and fluffy
Add 50g all-purpose flour, the vanilla seeds and a pinch of salt
Add 185g of almond flour and mix until everything comes together
Add the zest of ½ lemon, 2 eggs, and 40ml of rum
Blend to a creamy texture
Add more lemon zest and refrigerate until needed. The frangipane is ready
Use it in recipes that call for frangipane. Enjoy!