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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Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
Need
- 150 Grams almonds blanched BUY
- 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.
