Frangipane

also called frangipane · crème d'amande · creme d'amande · creme damande · almond cream · almond filling · almond paste filling

The table

1/2 cup(115 g)softened unsalted buttercream the butter, sugar and salt palebeat the eggs in one at a timefold the almond and flour throughstir 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
Tap anything to cross it off.

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 hrtwo waits that overlap count once
Needs you
none givenof the steps that give a time

3 of the 4 steps never say how long they take, so both numbers are floors. The recipe itself says 1 hr 15 min.

  1. cream the butter, sugar and salt pale

    not timedfrom the start

  2. beat the eggs in one at a time

    not timedfrom the start

  3. fold the almond and flour through

    not timedfrom the start

  4. stir in the rum, chill 1 hour

    1 hrwalk awayfrom the start

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
>> step.1: cream the butter, sugar and salt pale
>> step.2: beat the eggs in one at a time
>> step.3: fold the almond and flour through
>> step.4: stir in the rum, chill 1 hour

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.

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.

Fold @almond flour{1 1/4%cup}(115 g) and @all-purpose flour{2%Tbs}(15 g) through @&(~1)egg mixture{} until just smooth. Butter, sugar, egg and almond in equal weights is the whole formula; the spoon of flour is only there to hold it together as it bakes.

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.