Frangipane

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Frangipane ( FRAN-jih-pa(y)n) is a sweet almond-flavoured cream typical in French patisserie. Frangipane is used in a variety of ways, including cakes and such pastries as the Bakewell tart, conversation tart, Jésuite, and galette des rois. The first written record was in a French cookbook from 1674, where it was spelt franchipane, and was described as a custard tart flavoured with pounded almonds and pistachios. However, food historian Claudine Brecourt-Villars, writing in 1996, says, in her view, frangipane meant cream. Alan Davidson, in his book The Oxford Companion to Food, called Frangipane an almond based mixture. It is traditionally made by combining two parts of almond cream (crème d’amande) with one part pastry cream (crème pâtissière). Almond cream is made from butter, sugar, eggs, almond meal, bread flour, and rum; and pastry cream is made from whole milk, vanilla bean, cornstarch, sugar, egg yolks or whole eggs, and butter. There are many variations on both of these creams as...

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