FRANGIPANE
Provided by Food Network
Categories dessert
Time 1h21m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Combine the almond cream ingredients and in a pastry bag with a large opening (no tip) and set aside. Halve the puff pastry and roll each into an 8 1/2-inch circle, 1/8 inch thick.
- Place 1 of the circles on a parchment paper lined baking sheet. Pipe a 5-inch diameter mound of almond cream in the center of the circle. The mound should be about 1-inch high. Prepare the egg wash: Whisk together the egg yolks, whole egg, and milk in a small bowl until well combined.
- Lightly brush the remaining 1 1/2-inch rim of the pastry circle with the egg wash. Place the second circle of puff pastry over the first. Gently press against the sides of the almond cream mound to remove any trapped air. Seal the edges of the 2 layers by pressing the top edge into the bottom edge. Use a sharp knife to give the circle a fluted edge like a flower. Use a sharp knife to pierce a 1/2-inch slit in the top layer at the center. This will allow steam to escape during baking. To make the classic pattern in the top, use a sharp knife to score a curved line that begins at the top of the mound and ends at the bottom of the mound. Repeat this line every 1/2 inch around the circumference of the mound, but be careful not to cut through the top layer and into the almond cream. Lightly brush the top with egg wash.
- Let the frangipane rest in the refrigerator for 1 hour before baking. (At this point, you can wrap the frangipane well in plastic wrap and freeze for up to 2 weeks. Let it thaw in the refrigerator or in your backpack before baking.) Preheat the oven to 350 degrees F (175 degrees C). Bake until it begins to brown slightly, about 20 minutes. Meanwhile, prepare the glaze: Stir together the corn syrup and water.
- Remove the frangipane from the oven and brush it well with the corn syrup mixture. This adds sweetness, enhances the color, and gives it a crispy crust. Continue to bake until well risen and evenly browned, about another 20 minutes. The baked frangipane should be flaky and tender, and the almond cream center still moist. Remove the baking sheet from the oven and let cool on a wire rack. The frangipane is best when served while it is still slightly warm. Use a serrated knife to slice it.
FRANGIPANE
Steps:
- 1. If using whole or sliced almonds, grind them in the food processor as finely as possible without turning them into a paste. Set aside.
- 2. Using the stand mixer or a medium bowl and the handheld mixer, cream together the butter and sugar on medium speed for 1 to 2 minutes if using a stand mixer or 3 to 4 minutes if using a handheld mixer, or until light. Add the ground almonds or the almond flour and beat on medium speed for 1 minute, or until thoroughly incorporated. Stop the mixer and scrape the sides and bottom of the bowl. Or, use a medium bowl and a wooden spoon; creaming the butter and sugar will take 4 to 5 minutes and incorporating the nuts or almond flour will take about 1 1/2 minutes.
- 3. With the mixer on low speed or with the wooden spoon, beat in the eggs until blended. Add the all-purpose flour, vanilla, and salt and beat just until combined. Use immediately or store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 weeks. If refrigerated, let sit at room temperature for 1 hour before using. If frozen, thaw in the refrigerator overnight, then let sit at room temperature for 1 hour before using.
CLASSIC FRANGIPANE
The classic French frangipane is made by preparing a pastry cream and almond cream separately and then mixing the two. This will keep in the refrigerator for 3 to 4 days.
Provided by nch
Categories French Desserts
Time 25m
Yield 8
Number Of Ingredients 10
Steps:
- Bring milk to a boil in a saucepan. Remove from the heat and set aside.
- Beat 1/4 cup sugar, egg, and egg yolk together until foamy. Add flour and slowly pour in hot milk, beating constantly until smooth and no lumps remain.
- Pour the mixture back into the saucepan and slowly bring to a simmer over low heat. Cook, beating constantly to avoid any lumps, until thickened, 3 to 5 minutes. Remove from the heat.
- Add butter and stir until melted. Add the remaining 1/2 cup sugar, almond meal, vanilla extract, and almond extract. Let cool, stirring every so often to prevent a skin from forming.
- Once cooled, use it right away or refrigerate until ready to use.
Nutrition Facts : Calories 194.4 calories, Carbohydrate 25.5 g, Cholesterol 64.7 mg, Fat 8.3 g, Fiber 0.1 g, Protein 5.4 g, SaturatedFat 4.2 g, Sodium 24 mg, Sugar 20.4 g
FRANGIPANE (ALMOND) TART WITH FRUIT (FIG, APPLE, CHERRY, PEAR, B
I had never know about frangipane until I read this month's Bon Appetit. I have a fig tree and am collecting recipes to use them fresh. I decided to just enter this as a standard so I can use it with whatever fruit is in season. I adore almond anything so this will become a well used recipe.
Provided by Ambervim
Categories Tarts
Time 1h45m
Yield 1 Tart, 8 serving(s)
Number Of Ingredients 15
Steps:
- Whisk egg yolk and cream in small bowl.
- Mix flour, sugar and salt in a mixer with paddle.
- Add 1 cup butter and mix on low until coarse meal forms.
- Add egg mix and blend just until moist clumps form.
- Gather into a ball and flatten into a disk. Wrap in plastic and chill 1 hour.
- Butter tart pan.
- Roll out dough to 13" round on a lightly floured surface and transfer to pan. Press onto bottom and up the sides of the pan. Trim excess dough.
- Chill 30 minutes.
- Bring half and half to a simmer in a small saucepan. Whisk 1st quantity of sugar, 1/3 of eggs and flour in a small bowl.
- Gradually whisk in half and half.
- Return to saucepan. Whisk constantly over medium heat until mixture thickens and boils, about 3 minutes.
- Transfer to a small bowl.
- Stir in vanilla.
- Set over a bowl of ice water and stir pastry cream until cold. Remove from ice bath and set aside.
- Grind almonds with half of 2nd quantity of sugar in a food processor being careful NOT to take it to a paste.
- Using electric mixer, beat butter and remaining sugar until smooth.
- Add remaining eggs 1 at a time, beating well between additions.
- Gradually beat in almond mixture.
- Add 1/2 cup pastry cream (reserve remaining for another use).
- Cover and chill until firm, about 4 hours.
- Preheat oven to 375.
- Spread filling over crust. Arrange fruit (if fig cut side up)in concentric circles over filling.
- Place tart on a rimmed baking sheet.
- Bake until filling center is golden and set -- about 1 hour 15 minutes.
- Let cool completely in pan on wire rack.
Nutrition Facts : Calories 757.3, Fat 56, SaturatedFat 25.9, Cholesterol 193, Sodium 517.3, Carbohydrate 56.2, Fiber 3.9, Sugar 33.9, Protein 12.3
ALMOND FRANGIPANE
Frangipane, an almond-flovored paste, is a classic filling for tarts, such as the Sugar Plum Tart on page 462.
Yield makes 2 cups
Number Of Ingredients 7
Steps:
- Preheat the oven to 375°F. Finely grind the nuts with 3 tablespoons sugar in a food processor.
- Put the butter and remaining 1/2 cup sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium speed until pale and fluffy, about 2 minutes. Add the egg and yolk; mix 2 minutes. Add the nut mixture, flour, vanilla seeds, and salt; mix on medium-high until pale and fluffy, about 3 minutes.
- Refrigerate in an airtight container until ready to use, up to 3 days.
FRANGIPANE FILLING
Frangipane, an almond-flavored filling, was named after the 16th-century Marquis Muzio Frangipani, who invented a bitter-almond scent for perfuming gloves. Parisian pastry chefs were so enthusiastic, they created their own edible version.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 3/4 cups
Number Of Ingredients 7
Steps:
- Place butter and sugar in the bowl of an electric mixer fitted with paddle attachment. Beat until light and fluffy. Add egg, ground almonds, rum, almond extract, and flour; beat until smooth. Store in an airtight container, refrigerated, up to 4 days.
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