4343 Frangipane Cream

Preparation info
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By Auguste Escoffier

Published 1903

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  • 250 g (9 oz) sugar
  • 250 g (9


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 surfa