Frangipane
1
Will Torrent's Plum pithiviers recipe, Patisserie at Home Photography by Jonathan Gregson
This recipe, from Will Torrent's Patisserie at Home is one of many detailed how-tos, and eliminates the fear factor in baking classics like mille feuilles, eclairs and croissants!
Ingredients
6 1/2 tbsp butter, softened
1/2 cup superfine granulated sugar
3 eggs
1 cup ground almonds
2 1/2 tbsp all-purpose flour
Instructions
Beat the butter and sugar together in a stand mixer or in a bowl with an electric whisk on high speed for up to 4 minutes. You don’t want to get too much air in there otherwise it will puff up in the oven – frangipane should be dense and moist.
Add the eggs, one at a time, and beat until well mixed. Fold in the ground almonds and flour with a large spoon until evenly incorporated.
The frangipane will keep in an airtight container in the fridge for a few days.
Kitchen note: Makes about 400 g / 14 oz.
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