Fillings

Frangipane

Name: Frangipane
Prep time: 15 min
Yield: 11153 g
Ingredients: 2000 g Unsalted butter 82%; 2000 g Caster sugar; 2000 g Almond flour; 2000 g Liquid whole eggs; 200 g Cornstarch; 100 g Amber rum; 1000 g Heavy cream 35%; 1000 g Whole milk; 250 g Caster sugar; 500 g Liquid egg yolks; 100 g Cornstarch; 3 g Vanilla pods

Ingredients

Target weight (g)

Edit the total weight or any ingredient weight to recalculate the whole recipe

Unsalted butter 82%g

Caster sugarg

Almond flourg

Liquid whole eggsg

Cornstarchg

Amber rumg

Heavy cream 35%g

Whole milkg

Caster sugarg

Liquid egg yolksg

Cornstarchg

Vanilla podsg

Total11153 g

Preparation steps

1
Make almond cream: cream butter + sugar, add almonds, add eggs.
2
Make pastry cream (or use leftover).
3
Fold 2 parts almond cream with 1 part pastry cream.
4
Add a few drops of rum or almond extract (optional).
5
Refrigerate before use.

Nutritional values

Per 100g

Calories

415.5 kcal

Protein

7.2 g

Carbs

25.2 g

Sugars

22.1 g

Fat

31.3 g

Saturated fat

14.1 g

Fibre

1.8 g

Salt

0.1 g

Allergens

MilkEggs

Other recipes in the same category

Whipped Salted Butter Caramel Lemon Chantilly Cream Vanilla Chantilly Cream Crème Caramel Chiboust Cream Almond Cream

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