Go to the Recipe: Classic Frangipane
If making your own meal/flour. Roast the almonds for 10-15mins @ 150C, elevates the flavor even more.
Replaced the almond meal with poppy seeds and made this babka with mini brioche recipe base. Worked beautifully...
I made this today, with the addition of a teaspoon of bitter almond essence. Brought the real flavor of frangipane...
You have inspired to make this using frangipane, thank you. But thinking of making with pistachios instead(brushing the finished babka with orange syrup leftover from making candied peels). But torn between making it with only pistachios or just replacing half the almond quantity.
Pistachio babka thank you @laurynas for the inspiration. Pistachio frangipane: blanched pistachios then removed the skins. Toasted in oven with roasted pistachio oil for 10mins in 120C oven(time might change depending Of your oven). Then turned into meal in a spice grinder added 10g almond meal. Followed the recipe modified almond meal quantity to 66g. Added 1/2 tsp of orange blossom water.
. Directly after removing from oven I brushed with orange syrup(leftover from making candied orange peels).
Bon appétit
Question: if using as a tart filling in a previously blind baked tart shell: how do I go about this? For how long should I bake the tart and at what temp?
You will want to bake at around 325°F and bake until lightly golden and fully set. This all depends on how much frangipane is loaded into the crust. It will bake like a cake and will become springy when fully baked. 15-20 minutes will be a round about time.
Do I need to blind bake if making a pie with apricot jam base then topped with frangipane filling? How long at what temperature recommended?
Can this be used as filling for a hand pie?
Yes!
It is recommended that you blind bake the shell and then fill and bake with jam and frangipane. After blind baking you fill and then bake at 325°F for around 20-25 minutes until the frangipane is golden and set.
Sorry guys but "frangipane" is Almond cream and pastry cream combined, this just showned is just almond cream!
Did you pay attention.
Well, technically, they did. (See the Editor's Note in the headnote.) We updated this recipe recently to include classic French frangipane, and an explanation for the differences between the two. That comment is from 4 years ago!
