Frangipane for baking
Almond buttercream for tarts and puffs; It must be baked before serving.
50 min · 8 servings
Per serving
Approximately 235 kcal Protein: 4.5 g Fat: 17.6 g Carbohydrates: 16.7 g
Calculation based on the edible mass of ingredients; actual values vary by product.
Check allergens
Contains: Almonds, Milk, Eggs, Wheat/Gluten
NHS: food allergyIngredients
- Almonds, ground into flour - 100 g
- Soft butter - 100 g
- Sugar - 100 g
- Egg without shell - 2 pcs.
- Wheat flour - 15 g
How to cook
- Grind the dry almonds to a fine flour without turning them into a paste. Cream soft butter with sugar.
- Add the eggs in small portions, stirring each time. Stir in almonds and wheat flour.
- To serve yourself, distribute the cream into small greased molds. Bake at 175°C for 20-25 minutes until the surface is golden brown and the center is completely set.
- Cool for 10 minutes. The cream is also suitable as a tart filling, but the dough and other additives must be calculated separately.
Products for the recipe
- Almonds raw — 100 g: almonds, ground into flour. Prepare as directed in recipe steps.
Editorial recipe from Vostok Food based on the description of the dish in the source. Quantities, home cooking method and Russian text - adaptation; This is not a literal translation. Adaptation is distributed under CC BY-SA 4.0.
Source: Wikibooks contributors — Cookbook:Frangipane · CC BY-SA 4.0