Frangipane

A recipe from cooking-ez.com

For 900 g, you will need:

• 1 600 g almond cream
• 2 300 g confectioner's custard (crème pâtissière, or french pastry cream)
• Total weight: 900 grams

Times:

Preparation
15 min.

Step by step recipe

1	Pour cold 600 g almond cream and 300 g confectioner's custard (crème pâtissière, or french pastry cream) into the bowl of a mixer.
2	Start the mixer and allow the mixture to set and air, about 10 minutes.
3	Your frangipane is ready.

Remarks

The usual ratio of almond cream to pastry cream is 2/3 almond cream to 1/3 pastry cream.
You can use frangipane in any recipe that uses almond cream and vice versa, it's just a question of taste.
As with almond cream, you can store it in a sealed container in the fridge for a few days, but it also freezes well.
You can then take only the quantity you need for your recipe from the container in the freezer.

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