Frangipane is the stuff of almond croussants, the creamy insides wrapped in flakey pastry and powdered sugar. It’s not difficult, and once made, will keep in the fridge for quite a while. Just let it come to room temperature for ease of spreading. Once cooked, it becomes even creamier. A tip of the hat to King Arthur Flour for the recipe.
INGREDIENTS
6 tablespoons (85g) unsalted butter at room temperature
1/2 cup (99g) granulated sugar
1/4 teaspoon table salt
1 cup (96g) King Arthur Almond Flour
3 tablespoons (23g) King Arthur Unbleached All-Purpose Flour or King Arthur Gluten-Free Measure for Measure Flour
1 large egg at room temperature
2 teaspoons almond emulsion or almond extract
DIRECTIONS
In a medium bowl or the bowl of a stand mixer, beat together the butter, sugar, and salt until pale and fluffy, about 1 minute on medium speed. Stir in the flours, egg, and almond flavoring. Mix until just combined.
Use the frangipane as desired: fill tart shells, pipe into croissant dough, or come up with your own way to use this flavorful, nutty filling. Pictured is a two-layer Flourless Chocolate Cake with a layer of Frangipane between the layers. After you put the chocolate cake dough in the pans, top one of the layers with Frangipane before baking. It’s best to pipe it on. In other uses, bake the frangipane as directed in your recipe or until it’s golden brown and smells nutty. , Store leftover unbaked frangipane in the refrigerator, covered, for up to 1 week or freeze for up to 2 months.
never 2 old 2 start cooking 