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Frangipane
Preparation info
- Makes
900
g - Difficulty
Easy
Appears in
By William Curley and Suzue Curley
Published 2014
This is an enriched Crème d’Amande with the addition of Crème Pâtissière and rum beaten in.
Ingredients
- ½ quantity of Crème Pâtissière
- ½ quantity of Crème d’Amande
40 ml 1½ fl oz 2½ tbsp
Method
- Beat the Crème Pâtissière in a mixing bowl until smooth. (1)
- Fold this into the prepared Crème d’Amande. (2)
