Monday, September 10, 2012

Frangipane (Almond Cream)

Frangipane (Almond Cream)
from Yasmine's Kitchen

100 grams blanched almonds (3/4 cups)
100 grams sugar (1/2 cup)
100 grams butter (1 stick)
2 tsp. cake flour (regular flour works too)
1 tsp. corn starch
1/2 tsp. salt
1 egg + 1 egg white, beaten together
1 tsp. vanilla extract

1.  In a food processor, ground up almonds to a fine texture. Add flour, cornstarch and salt, and pulse a few times to combine.
2. Add sugar, and pulse to combine. Add butter, and pulse until mixed in.
3. Add eggs slowly and pulse until a runny paste is formed. Mix in vanilla extract and refrigerated until used.

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