Frangipane

Principally Almond/Butter mix  

Method

  1. Cream butter and sugar (low/medium 5/6 speed to prevent air)
  2. Mix the flour with almost an equal part of ground almonds (it will break the flour)
  3. Add lemon zest to the cream
  4. Add eggs 1 x 1
  5. Add dry ingredients and vanilla
  6. Mix until well combined (about 15-20")
  7. It should have a good pipeable consistence

Notes

Doesn't really matter when the lemon zest is added



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