Frangipane Recipes

Steps:

• Combine almond paste, sugar, egg and egg yolk in mixing bowl. Beat with paddle on medium speed until smooth. Add butter in 3 additions; beat until light. Lower mixer speed to low; beat in flour until absorbed.
• WATER ICING: Combine sugar and liquid in a small saucepan and stir to a creamy consistency. Heat to luke-warm over low heat, stirring constantly. Apply warm; reheat if necessary.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round springform pan.
• Beat 1/2 cup plus 6 tablespoons softened butter, almond paste, and 1 cup sugar at low speed with a stand mixer fitted with the paddle attachment, until combined. Increase speed to medium-high and beat until smooth, light, and fluffy, 3 to 4 minutes. Beat in vanilla bean paste; add eggs, 1 at a time, and beat until completely combined after each addition. Gently fold in flour and salt with a rubber spatula until just combined.
• Spoon mixture into the prepared springform pan. Arrange apples slices over top of batter; brush apples with melted butter and sprinkle with 1 tablespoon sugar.
• Bake in the preheated oven until browned and a wooden pick inserted in the center comes out clean, 50 to 55 minutes. Remove to a wire rack and cool for 10 minutes. Remove sides of pan and cool completely, about 1 hour. Dust top of cake with powdered sugar and sprinkle with toasted sliced almonds.

Steps:

• Preheat oven to 375°F.
• Mix 1 egg with water, set aside.
• Place almonds and sugar in food processor.
• Cover and pulse on and off until finely ground, about 1 minute.
• Add 1 egg and continue to pulse until smooth paste forms.
• Add butter, a little bit at a time, pulsing after each addition.
• Scrape down sides of bowl.
• Add remaining egg and pulse until smooth.
• Add flour and Amaretto and pulse until just blended.
• Unfold 1 pastry sheet.
• Place sheet in 9" tart pan.
• Top with almond mixture.
• Unfold remaining pastry sheet and place on top.
• Trim pastry sheet to fit.
• Crimp edges and cut decorative slits in top.
• Brush with egg mixture.
• Bake 45 minutes or until golden brown.
• Cool in pan on wire rack.
• Serve with Chocolate Almond Sauce, if desired.*.
• *If using, divide amount of almonds in half and save one half to garnish the slices of the tart.

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.

Steps:

• In a food processor fitted with the metal blade or in a stand mixer fitted with the paddle attachment, mix together the almond paste, sugar, flour, and almond extract until the almond paste is in fine pieces. Add the butter and mix until completely incorporated, then add the egg and rum, kirsch, or Calvados, if using, and continue mixing until the frangipane is as smooth as possible. Don't worry if there are a few tiny bits of almond paste; they'll disappear with baking.
• Frangipane will keep in the refrigerator for up to 1 week, or in the freezer for up to 1 month. For easier spreading, bring it to room temperature before using.
• To make PISTACHIO FRANGIPANE, substitute pistachio paste (see Resources, page 270) for the almond paste.
• To make BOSTOCK (a snack made by frugal French bakers with leftover frangipane), spread slices of day-old eggy bread, such as brioche or challah, or a firm-textured sandwich bread, with a thick layer of frangipane-about 1/3-inch (8-mm) thick. Sprinkle with sliced almonds, and bake in a 425°F (220°C) oven until the frangipane is crusty and deep golden brown, about 10 minutes. Serve warm or at room temperature, alone or with a fruit compote.

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.