Frangipane (Almond Cream)
Frangipane can be used for cookie filling, cakes, filled pastries and just eaten by itself.
Course Dessert, frangipani
Cuisine French
- ½ cup Powdered sugar
- 3 ounces finely ground almonds
- 4½ tbps unsalted butter (at room temperature)
- 1¼ tbsp All purpose flour
- 1 large egg
- 1 tbsp good quality rum
- ¼ tsp orange zest (or pure orange extract)
- ¼ tsp pure vanilla
Shift the powered sugar and ground almonds through a fine strainer. Whisk well.
In a bowl place the butter and whip it using a whisk or hand help mixer. Whisk until creamy.
Add the powdered sugar and almonds. Whisk and mix well.
Add the egg and mix well.
Add the orange extract, vanilla and mix well. When done you should have a very smooth light "cream".
This can be done a day before you make the galette. Place in the refrigerator until ready to use, or use as needed.
Keyword cake, filling, frangipani, french