Category Archives: Frangipane

Making Frangipane

Frangipane is pastry cream-lightened almond cream. You simply need to stir the latter into the former and you have an excellent filling for oh, say, a Galette des Rois. Start with two cups (one recipe) of almond cream and stir in half a cup of pastry cream by the spoonful.

Once it’s all mixed in, you’re done.

Easy, right?

Filed under:  Frangipane, Frangipane, Pastry Components | 2 Comments