Whippin' Up Some Frangipan

A great example of Frangipan -- Opera Bar: a frangipan base with a layer of coffee butter creme and topped with chocolate ganache (see earlier post for how to make ganache.)

Frangipane (pronounced Frahn-ja-pahn) is pretty much like marzipan's more delicious sister. It's made with sweet almonds as opposed to the bitter almonds that marzipan is made out of. Although there are a number of different definitions and recipes for frangipan, the one I'm using today is akin to an extremely light and fluffy batter that you can bake off as a filling for tarts or as a cake base on its own. It's extremely versatile in the kitchen, and, pretty much my favorite thing to eat ever. (But I'm a little biased because I loooooooove almonds.)

 This recipe will yield about 1 1/2 cups frangipan. Some of these measurements are a little inexact because I had to cut down this recipe from one that uses a pound almond paste, 4 oz. sugar, 5 oz. flour, 8 oz. butter, 6 eggs, 1/2 Tbsp Almond extract & 2 Tbsp Curacao or Triple Sec. Additionally, I'm used to using a balance beam scale for measuring out dry ingredients so converting them to cup/spoon measurements isn't always going to be the most exact. If you can, I recommend almost always weighing dry ingredients out (there are of course some exceptions.)

You Will Need:

• 4 oz. Almond Paste
• 1 oz. Sugar (or 2 Tbsps)
• 1 1/4 oz. Flour (or about 2 Tbsps and 3/4 Tsps)
• 2 oz. Room Temperature Salted Butter
• 2 Room Temperature Large Eggs
• 1/4 Tsp Almond Extract
• 1/2 Tbsp Curacao or Triple Sec

 




In a mixer, cream together your almond paste, sugar & flour on a low to low/medium setting.

While the mixer is still running, piece out your butter and toss it in (being careful to not get your hand close to the paddle in any way.) Cream together.

While your ingredients are mixing break your eggs into a side bowl and add your almond extract and curacao to the eggs.

While your mixer is still going add your eggs one at a time. Wait until the first egg is fairly blended until you add your second. Once the ingredients are sufficiently blended crank your mixer up to as high a setting as you're comfortable with. I set mine all the way up. Not only do you want any chunks to be fully incorporated but you want to whip as much air into the batter as possible to make it super fluffy. Keep it at this setting for a while, taking time to turn it off and check the batter.

 This will be a trial and error kind of thing. You'll eventually figure out the consistency you want, especially since it can vary upon your own personal taste.

It's always best to use the frangipan in whatever it is you're baking off immediately. That's its prime, but it's perfectly fine to throw it in tupperware and keep it in the fridge until you're ready to use it (although, when you are going to use it, take it out of the fridge and let it sit first. The closer it is to room temp. the better it will be.)
At the moment, I'm keeping mine in the fridge because I plan on using it to create a tart or a cake once my lavender-rose extract is ready (hopefully.) But if you plan on using yours immediately: frangipane rises once it's baked so if you don't want something super domed you'll want to level that sucker off. Bake it off around 325 degrees Fahrenheit (this will depend on your oven!) for about ten minutes or until it begins to brown a little around the edges. As with most things, the longer it bakes the harder it's going to be once it cools and frangipan is best when it's light and fluffy. We'll see how my tart/tartlets turn out in a few days, for now good luck with yours! Send pictures or suggestions of what you made if you can. Trading and promoting new ideas is the whole point!