Quick And Easy Frangipane Recipes
QUICK AND EASY FRANGIPANE
In this shortcut, no-cook frangipane version, you skip the pastry cream and make frangipane with only butter, sugar, eggs, and almonds. If you don't use the frangipane right away, you can refrigerate it for a few hours but make sure to use it the same day.
Provided by nch
Time 10m
Yield 4
Number Of Ingredients 7
Steps:
- Beat butter and sugar until creamy. Add almond meal, egg, flour, vanilla extract, and almond extract. Stir until smooth and no traces of flour remain.
- Use at once or fill in an airtight container and refrigerate to use the same day.
Nutrition Facts : Calories 209.3 calories, Carbohydrate 18.2 g, Cholesterol 69.4 mg, Fat 12.5 g, Fiber 0.1 g, Protein 7.4 g, SaturatedFat 6.1 g, Sodium 19.8 mg, Sugar 12.7 g
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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