4343 Frangipane Cream

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


  • 250 g (9 oz) sugar
  • 250 g (9 oz) flour
  • 4 whole eggs
  • 8 egg yolks
  • litres (2⅝ pt or U.S. cups) milk
  • 1 vanilla pod
  • a small pinch of salt
  • 50 g (2 oz) crushed macaroons and 100 g ( oz) butter.


    Bring the milk to the boil and infuse with the vanilla.

    Place the sugar, flour, eggs, yolks and salt in a pan and mix together with a wooden spoon. Pour on the milk slowly, mixing well. Place on the stove and bring to the boil stirring all the time; allow to boil for 2 minutes then pour into a basin.

    Add and mix in the butter and macaroons, then smooth the surface with small pieces of butter to prevent a skin forming.