Frangipane cream is a velvety almond cream, which is a perfect filling for various types of tarts, cakes, tortes and croissants. It is performed with only 5 ingredients and tastes delicious with fresh fruit or cookies. Its big advantage is that it can be prepared immediately after preparation less than 10 minutes.
According to one story, in the 17th century an Italian perfumer came to Paris and quickly entered the court of Louis XIII. He used the scent of bitter almond to perfume leather gloves. It was supposed to inspire one of the confectioners to create an almond-flavored mass.
Today, the cream is considered typical of French confectionery, where not only the taste is important, but also the smell and consistency. The ingredient is the basis in many traditional baked goods, e.g galette des rois, baked in France for the feast of the Epiphany (i.e. Three Kings).
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Ingredients:
- 150 g of soft butter,
- 150 g of powdered sugar,
- 3 eggs, size S,
- 150 g of almond flour or finely hand-ground almonds,
- 1/2 teaspoon of almond extract.
How to do it:
1. All ingredients should be at room temperature.
2. Place the butter and powdered sugar in the bowl of a stand mixer and beat for 3-5 minutes until light and fluffy.
3. Add the eggs, one at a time, and add the almond extract as well.
4. Add the almond flour and mix on low speed until completely combined.
5. Fill tarts or cakes with frangipane cream, layer cakes and desserts. You can also store the cream for 2-3 days in a bowl covered with food foil. Alternatively, you can freeze it in a special container or bag. Defrost in the refrigerator before using.
6. The cream is intended for baking.
Source: Terazgotuje.pl, vivelacuisine.pl
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