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En pâtisserie française, frangipane is une crème de pâtisserie mixed with ground almonds or ground macarons (without the buttercream filling of macarons de Paris).
The name comes from un comte Italien du XVI ème siècle, Muzio Frangipani. He was living in Paris and could not stand the smell from his kid gloves. He developed a scent based on bitter almonds that he could rub into the gloves to make their smell much more appealing. Les chefs de pâtisserie were drawn to the almond smell and they developed the crème that now bears his name.
The earliest reference Louis la Vache knows of to frangipane dates to the time of le comte Frangipani, that is, in the 1600s and was applied to a custard tart that included both ground almonds and pistaches in the custard. Since then, it is most often used to refer to an almond-flavored pastry cream, but there are references to a vanilla-flavored pastry cream without almonds also called frangipane. There is a pastry shell itself that goes by the name, which may be stuffed with a savory filling rather than sweet. Finally, it can be a gooey, savory paste, used to stuff meats or fish before cooking.
Given those choices, Louis la Vache votes for the almond-flavored pastry cream and that is how he will present it in les recettes he shares with you - and he will do so in the post immediately below this one with the recette for Mirlitons de Rouen.
Frangipane is commonly used as a filling in croissants.
For plus de recettes avec Frangipane, see also:
Pithiviers aux cerises
Tarte aux Fraises Frangipane
Galette des Rois
Pronounced: fra(n) gee pahn
5 Tablespoons of unsalted butter, room temperature
1/3 cup of sugar
1/2 cup ground, blanched almonds
1/4 teaspoon almond extract
2 Tablespoons Kirsch
1. Cream together the butter and sugar.
2. Add the eggs and cream some more.
3. Add the ground almonds, almond extract and Kirsch; mix well.
This recette is also posted at The Frog Blog of Louis la Vache
Plus de recettes:
A Sweet Quartet: Sugar, Almonds, Eggs, and Butter