Frangipan is a very important element in the pastry kitchen and this delicious almond filling is used in many European pastries. The almonds make pastries made with frangipan moist and delicious!
by volume by weight
1 cup almond flour 96 grams almond flour
1/2 cup sugar 99 grams sugar
3 tablespoons all purpose 22 grams all purpose
1/2 teaspoon salt 2 grams salt
4 tablespoons soft butter 56 grams soft butter
2 large eggs 136 grams eggs
2 teaspoons vanilla 8 grams vanilla
Mix the dry ingredients in a bowl until combined.
Use a fork to cut the butter into the dry ingredients . The texture will be somewhat grainy and the mixture will not hold together.
Add the eggs one at a time and mix until thoroughly combined. Stir in the vanilla.
Use the frangipan immediately or store it for several days in the refrigerator. As with any egg based product, keep in mind that the volume after baking will not be as great if the product has been refrigerated. Bring the frangipan to room temperature before baking.
Frangipan is made in a couple of different ways and this is the simpler of the two. This works very well, particularly in recipes like cherry frangipan tarts, and produces great results. (The alternative frangipan recipe will be part of a future blog post!)
I make slight flavor alterations depending on the fruit being used. I use vanilla in the recipe for fruits that have a bit of tartness (cherries or plums) but I would substitute a bit of lemon juice or zest for fruits that are particularly sweet such as peaches. If you like, you can also add a bit of spice (I would mix it with the sugar you sprinkle on top), particularly if you are using fruits like apples and nectarines.
Frangipan has many other uses as well. Other ideas link here as they are added to the blog so please be sure to check back with us!