Almond Frangipane Paste
I LOVE THIS FRANGIPANE. It is totally edible straight from the bowl, without a piece of pastry in sight. But it is designed to be a part of pastries or cakes galore. One of which is the Almond Frangipane Croissants also released today! Make them both, you will be very, very happy with yourself, and hopefully with me too!
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 150 Grams almonds blanched
- 50 Grams raw caster sugar BUY
- 1 egg
- 50 Grams butter BUY
- 1 Teaspoon vanilla bean paste BUY
- 1 Teaspoon almond extract (optional)
Do
- 1
Place almonds and sugar into Thermomix bowl and mill 10 sec/speed 10.
- 2
Add egg, butter, vanilla and almond essence and blend 10 sec/speed 6. Scrape down sides of bowl and repeat if necessary.
- 3
Use as directed.
Served with
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
