Frangipane
also called frangipane · crème d'amande · creme d'amande · creme damande · almond cream · almond filling · almond paste filling
- Bakery
- serves 12
- recipe says 1 hr 15 min
- Custards & Puddings
Three ways to read this recipe
The table
| 1/2 cup(115 g)softened unsalted butter | cream the butter, sugar and salt pale | beat the eggs in one at a time | fold the almond and flour through | stir in the rum, chill 1 hour |
| 1/2 cup(115 g)granulated sugar | ||||
| 1/4 tsp(1.5 g)fine sea salt | ||||
| 2 large(115 g, at room temperature)eggs | ||||
| 1 1/4 cups(115 g)almond flour | ||||
| 2 Tbs(15 g)all-purpose flour | ||||
| 1 Tbs(15 mL)dark rum | ||||
| 1/4 tsp(1 mL)almond extract | ||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.8 things to get out.
1cream the butter, sugar and salt pale
2beat the eggs in one at a time
goes in with what step 1 made
3fold the almond and flour through
goes in with what step 2 made
4stir in the rum, chill 1 hour
goes in with what step 3 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 1 hr3 of 4 steps give no time
- Needs you
- none given
- If you get it wrong
- Forgiving — it will not be beaten after the almond goes in: the eggs split out and it bakes greasy instead of rising
cream the butter, sugar and salt pale
not timedfrom the start
beat the eggs in one at a time
not timedfrom the start
fold the almond and flour through
not timedfrom the start
stir in the rum, chill 1 hour
1 hrwalk awayfrom the start
- you can walk away
- never timed
Goes with
See how it is written
>> title: Frangipane
>> category: Custards & Puddings
>> tags: almond, filling, butter, make-ahead, no-cook
>> counters: Bakery
>> aka: frangipane, crème d'amande, creme d'amande, creme damande, almond cream, almond filling, almond paste filling
>> pairs-with: almond-croissant, sweet-tart-shell
>> servings: 12
>> time: 1 hr 15 min
>> slack: forgiving — it will not be beaten after the almond goes in: the eggs split out and it bakes greasy instead of rising
>> step: cream the butter, sugar and salt pale
Cream @softened unsalted butter{1/2%cup}(115 g), @granulated sugar{1/2%cup}(115 g) and @fine sea salt{1/4%tsp}(1.5 g) until pale and light.
>> step: beat the eggs in one at a time
Beat @eggs{2%large}(115 g, at room temperature) into @&(~1)creamed butter{} one at a time, letting each disappear before the next goes in. Cold eggs split the cream, and a split frangipane weeps butter in the oven.
>> step: fold the almond and flour through
Fold @almond flour{1 1/4%cup}(115 g) and @all-purpose flour{2%Tbs}(15 g) through @&(~1)egg mixture{} until just smooth.
>> step: stir in the rum, chill 1 hour
Stir @dark rum{1%Tbs}(15 mL) and @almond extract{1/4%tsp}(1 mL) through @&(~1)almond cream{}, then ~chill{1%hr} until it is firm enough to pipe.