Culinary Institute of America

Frangipane for Filling

Preparation info
  • Makes

    2

    lb
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Almond paste 1

Method

  1. Cream together the almond paste and sugar; add a small amount of egg to be sure there are no lumps. Add the butter, then cream well. Gradually add the remaining eggs. Add the flour and mix until just combined.
  2. Store under refrigeration if not using immediately. Use only as a filling for tart shells or pithiviers.