Frangipane Filling

Name: Frangipane Filling
Yield: 4 pounds 10 ounces (2 kg 105 g)
Cuisine: Europe
Ingredients: 6 ounces (170 g) granulated sugar; 14 ounces (400 g) unsalted butter, at room temperature; 1 pound 14 ounces (855 g) almond paste; 2½ cups (600 ml) eggs; 3 ounces (85 g) bread flour

Preparation info

4
pounds

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

Frangipane is an almond-based filling used in numerous European pastries and tarts. In addition to providing a delicious flavor, the almonds absorb moisture, which helps baked goods made with this filling stay fresh longer than average.

Ingredients

1 pound 14 ounces (855 g) almond paste
6

Europe
Garnish
Vegetarian

Method

Place the almond paste and sugar in a mixer bowl. Using a paddle and mixing at low speed, gradually add the butter.
After all of the butter has been incorporated and the mixture is smooth, mix in the eggs, a few at a time, then the flour. Store the frangipane in the refrigerator. Bring to room temperature to soften, then stir until smooth before using. Use as d