Tuesday, May 15, 2012

Frangipane


———————Frangipane (Almond Cream)————————- Yield: 46 oz. ____________________________________________________________________ Ingredients: Butter, room temp. (65-70 F)         12 oz.          Sugar                                             12 oz. Egg, room temp.                            6 each Almond Flour                                 12 oz. _______________________________________________________________________ Equipment: Stationary Mixer (fitted with the paddle attachment) Spatula ______________________________________________________________________ Method of Preparation: Gather equipment and ingredients and scale. Cream the butter and sugar in a stationary mixer fitted w/ paddle attachment. Add eggs one at a time. Add almond flour, slowly. Use for Almondine and Apple frangipane tartelettes. Easy to make and delicious to eat. Make sure all eggs are incorporated before adding the next egg.Ingredients:

Sugar                  12 oz
Butter                  12 oz 
Almond flour        12 oz
Eggs                      6 ea. 

Method of Preparation: 
1) Use a stationary mixer with paddle. Cream the butter and sugar.
2) Add eggs, one at a time.
3) Add almond flour, slowly.
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