Think light, delicate, buttery and simply delightful. Frangipane is an almond cream used in tarts, cakes and other pastries. I absolutely love it. It has the most perfect balance of rich butter and delicate almond flavour. It marries gorgeously with most fruit, like any citrus flavour or plums and peaches. My favourite is pear and frangipane. Both refined and subtle in flavour; then something amazing happens when baked together. A love affair. A true love story. A marriage. I don’t know what to call it, exactly, but the only thing I do know is that this is a beautiful match. A perfect match.
I often make a biggish batch of frangipane and then freeze what I didn’t use. I freezes quite well and it can then be used as a frozen cream directly into whatever you’re baking the next time. Frangipane works really well for fruit tarts, but another great way to use it, is to cut open a croissant, fill it with crme ptissire and pieces of dark chocolate. Then spread frangipane over the top of the croissant and bake it until light golden and the chocolate inside starts melting out. Hmmm…
Okay, so now you understand that frangipane is one of the ultimate greats you need to add to your repertoire. Don’t even give it a second thought. Just trust me and get mixing!