Frangipane

Frangipane

By
From
PS Desserts
Makes
500 g
Photographer
Mark Roper

This is a pastry chef’s staple — versatile and simple. Traditional frangipane owes its distinct flavour to almonds ground with sugar. If you want to flavour up your frangipane, you can easily replace some of the almond with other types of nuts such as pistachios and hazelnuts. I use it as a filling in my Fruit tartlets. It can also be baked as a shallow cake.

Ingredients

Quantity Ingredient
125g butter, softened
25g plain flour, sifted
2 whole eggs
1 egg yolk

TPT

Quantity Ingredient
500g almond meal
500g pure icing sugar

Method

  1. Making the TPT

    Pulverise the almond meal in a food processor, then sieve. Combine with the icing sugar, measure out 250 g and freeze the remainder.
  2. Making the batter

    Place the butter in the bowl of an electric mixer fitted with a paddle attachment. Work the butter until smooth.
  3. Place the butter in the bowl of an electric mixer fitted with a paddle attachment. Work the butter until smooth.
  4. In a bowl, whisk the eggs and egg yolk together with a fork. While beating, add the whisked egg, a little at a time, to the butter mixture, making sure each addition is incorporated before adding more. When all of the whisked egg is incorporated it should look smooth and creamy.
  5. Remove the bowl from the electric mixer and fold in the flour using a rubber spatula.
  6. The frangipane is now ready to use, for example to fill tart rings to make tart shells. Remember to not fill the frangipane all the way to the top as it will rise during baking. Bake as directed in recipes.

Notes on butter for pastry

  • My colleagues, family and friends can attest to my obsession with butter. Butter is made from cream, right? Cream is white not daffodil yellow. Butter is a fresh food and should look and smell as such. It should have a faint, creamy, slightly sweet smell. If it is rancid, yellow and sour, I don’t use it.

    Buying

    Always check the use-by date on the pack and only use unsalted butter for pastry and baking.

    Using

    It’s important your butter is at a workable temperature when making pastry. None of my pastry recipes uses cold butter straight from the fridge. “Room temperature” butter is a tricky definition as it depends on the room.

Notes

  • TPT is abbreviated French for “tant pour tant” which means “quantity for quantity”. It stores well in the freezer, so I like to make 1 kg at a time.

    To make other nut flavours, simply replace half of the almond meal in the TPT with finely ground hazelnuts or pistachios.

Note

  • The frangipane can be stored in an airtight container in the fridge for up to 1 week. Bring to room temperature before using.
Tags:
PS
Desserts
Philippa
Phillipa
Sibley
sweet
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