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Frangipane - Definition and Recipes

The Frangipane cream (custard) is a filling made with eggs, flour, sugar, butter or cream to which ground almonds are generally added.  It is mostly used in a variety of confections and pastries and also in some savory dishes in the early 1900s.

A - Basic Frangipane Recipes
FRANGIPANE CREAM

  • Place in a vessel six ounces of flour, six egg yolks, two whole eggs, three ounces of sugar and a little salt
  • Dilute with six gills of milk

WITH VANILLA

  • Whip well the preparation above, pass it through a fine strainer into a saucepan and add to it three ounces of butter and half a vanilla bean
  • Stir, placing the saucepan on the fire until the cream becomes consistent, then remove and beat it firmly off the range
  • Put it back on the fire to cook for a few moments

WITH ALMONDS

  • Whip well the preparation above, pass it through a fine strainer into a saucepan and add to it three ounces of butter and mix in four ounces of pounded almonds and four ounces of nut butter
  • Stir, placing the saucepan on the fire until the cream becomes consistent, then remove and beat it firmly off the range
  • Put it back on the fire to cook for a few moments

WITH CHOCOLATE

  • Add to some vanilla frangipane cream, four ounces of chocolate melted in a slack oven and diluted a little at the time with cream.

WITH MARROW

  • Soak in fresh water four ounces of marrow cut in quarter-inch pieces, then melt in a bain-marie.
  • Into a saucepan put three ounces of sugar, six ounces of flour, four whole eggs, and six yolks; stir well with a spoon and dilute with a quart of boiling milk.
  • Pass this through a sieve into another saucepan, add an ounce of butter and cook, being careful that the cream contains no lumps
  • When well-thickened remove from the fire; mix in a few spoonsful of chopped almonds and the melted marrow.

B - Alternative recipes for Basic Frangipanes
ALMOND PASTE FOR PITHIVIERS CAKES

  • 1 lb. of almonds
  • 8 eggs
  • 1 lb. of sugar
  • 1/2 gill of double cream
  • 1 lb. of butter
  • Blanch the almonds and pound them in a mortar, together with the sugar, moistening with 2 of the eggs
  • When mixed to a smooth paste, add the butter, the remaining eggs, one at a time, and, lastly, the cream, and put the paste by in a basin.

THICK CUSTARD (FRANGIPANE CUSTART)

  • 6 oz. of flour
  • 3 oz. of pounded sugar
  • 4 whole eggs
  • 2 oz. of butter
  • 6 yolks of egg
  • A small pinch of salt
  • 1 quart of milk
  • Put the flour, sugar, 4 eggs, and the 6 yolks into a stewpan
  • Mix to a smooth paste with a wooden spoon, then add the milk by degrees
  • When this is all mixed, add the butter and salt, and stir over the fire for twenty -five minutes
  • Should the custard be too thick, add a gill of milk, and stir over the fire for five minutes more
  • Put the custard into a basin, stir it occasionally to prevent a skin forming on the surface, and cover it with a round of buttered paper when cold.

ALMOND FRANGIPANE CUSTARD FOR CAKES

  • 6 oz. of almonds
  • 6 oz. of butter
  • 6 oz. of sugar
  • Blanch and peel the almonds, pound them well in a mortar with the sugar, and then add the butter
  • Mix this almond paste with some custard, prepared as directed in the Thick Custard  (Frangipane Custard) recipe, and put it by in a basin.

 

 

C – Recipes with Frangipane

ALMOND CAKE WITH SUGARED ALMONDS

  • Make 1/2 lb. of flour into Puff Paste and give it six turns
  • Cut the paste in halves, roll each up into a ball, and then roll out each ball to 1/4-inch thickness
  • Put one round of paste on to a buttered baking sheet
  • Make some Almond Frangipane Custard flavor it with lemon sugar, and spread it on to the round of paste to an inch thickness, leaving a 1 1/2-inch margin all around
  • Wet the edge of the paste, cover the custard with the other round of paste, press the edges together and scallop them around with a knife
  • Egg the top of the cake and spread some Chopped Sugared Almonds evenly over it, dredge some fine sugar over
  • Bake, the cake in the oven, heated to a light brown paper temperature, and let it cool on a sieve.

 

ALMOND CAKE WITH CURRANTS

  • Make and bake a cake as directed in the Almond Cake with Sugared Almonds recipe, merely flavoring the custard with cinnamon sugar and substituting some currants for the chopped pistachios for strewing on the meringue.

 

ALMOND CAKE WITH PISTACHIOS

  • Make some puff paste and roll it out into two rounds
  • Make some Almond Frangipane Custard flavor it with orange sugar
  • Spread the custard on one of the rounds of paste, cover it with the other round, press the edges together and scallop them with a knife
  • Bake the cake in the oven heated to a light brown paper temperature
  • When it is done spread some Meringue Paste on the top, sprinkle a little fine sugar over, and strew it with some coarsely chopped pistachios and No. 1 sugar
  • Put the cake in a slack oven to dry the meringue without coloring it and put it on a sieve to cool.

 

ANGELICA FRANGIPANE CUSTARD TART

  • Make about 1 lb. of Frangipane Custard
  • Mix it with 1/4 lb. of butter previously clarified over the fire as described above, and 7 oz. of preserved angelica cut in small pieces
  • Make and finish the tart as directed for Marrow Frangipane Custard Tart and serve it cold.

 

 

BITTER ALMOND CAKE

  • Make 1/2 lb. of flour into Puff Paste, give it six turns, cut it in two pieces, roll each piece into a ball, and then roll out each ball to 1/4-inch thickness
  • Make some Almond Frangipane Custard adding 1/2 oz. of pounded bitter almonds
  • Put one round of paste on to a buttered baking sheet, spread the custard on it, leaving a 1 ½ inch margin all around
  • Wet the edge of the paste, place the other round of paste on the top,
  • press the edges together and cut them into scallops with a knife,
  • brush over the top of the cake with a little egg and cut a pattern
  • on it
  • Bake the cake in the oven heated to a dark brown paper temperature; when it is nearly done dredge some fine sugar on the top, put it back in the oven, and glaze it in the flame of some lighted brushwood, or with a red-hot salamander
  • Put the cake on a sieve to cool.

CHERRY FRANGIPANE CUSTARD TART

  • Cut 7 oz. of preserved cherries in two, mix them in about 1 lb. of Frangipane Custard
  • Add 1/4 lb. of butter previously clarified over the fire as above, and season with some pounded sugar and 1 gill of Kirschenwasser
  • Prepare the tart crust, fill it with the custard; bake and glaze it as directed for Marrow Frangipane Custard Tart, and serve it cold.

 

CHOCOLATE CUSTARD FLAN TART

  • Make some Frangipane Custard
  • Add some "rated chocolate and a flavoring of vanilla sugar
  • Place a buttered ring-shaped open tart mold on a buttered baking sheet, and line it with some of the commoner kind of Puff Paste
  • Fill it with the chocolate custard, and bake the tart in the oven heated to a dark yellow paper temperature
  • Make some meringue (by whipping 4 whites of egg very firm; mix in 5 oz. of pounded sugar), and spread a thick layer of this meringue on the top of the tart, sprinkle some pounded sugar over, and strew some chopped pistachios and No. 1 sugar on the top
  • Dry the meringue in the hot-closet, without coloring it, and serve the tart hot.

 

CHOCOLATE FRANGIPANE CUSTARD TART

  • Make about 1 lb. of Frangipane Custard
  • Mix in it 7 oz. of grated chocolate and 1/4 lb. of butter, clarified as above, and season with vanilla sugar
  • Prepare the paste as directed for Marrow Frangipane Custard Tart
  • Bake, and glaze it in the same way, and serve it hot.

 

CURRANT FRANGIPANE CUSTARD TART

  • Make about 1 lb. of Frangipane Custard
  • Season it with cinnamon sugar, and mix in it 1/4 lb. of butter, clarified over the fire until it has acquired a light brown tinge, and 7 oz. of well -cleaned currants
  • Fill a tart crust with the custard, bake, and finish as above, and serve cold.

FILBERT FRANGIPANE CUSTARD TART

  • Roast 7 oz. of filberts in a copper pan to remove the skins and chop the filberts coarsely
  • Boil some sugar in a shallow copper pan, throw the chopped filberts into it, and stir over the fire until the sugar is boiled to the crack
  • Take out the filberts, and, when they are cold, chop them again
  • Make about 1 lb. of Frangipane Custard
  • Add the sugared filberts to it, together with 1/4 lb. of butter, previously clarified over the fire until it has acquired a light brown tinge, and season
  • with pounded sugar and 1 gill of Kirschenwasser
  • Make and finish the tart as directed for Marrow Frangipane Custard Tart and serve it hot.

 

FRANGIPANE CUSTARD CAKE WITH CURRANTS

  • Make the cake as directed in the Vanilla Frangipane Custard Cake recipe
  • Strew the meringue with sugar and currants, instead of with pistachios, and serve the cake hot.
  • Observation: To prevent air-bubbles forming in all the above puff paste cakes, the top of the cakes should be pricked with the point of a small knife before they are put in the oven, and if, nevertheless, they should rise unevenly while baking, the cakes should be drawn to the mouth of the oven and the air-bubbles pricked to let the air escape; otherwise the shape of the cakes would be spoilt.

 

FRANGIPANE CUSTARD CAKE WITH PISTACHIOS

  • Make and bake the cake as Vanilla Frangipane Custard Cake recipe
  • When it is done, spread some Meringue Paste on the top, strew it with No. 1 sugar and some coarsely-chopped pistachios
  • Put the cake in the oven, to dry the meringue without coloring it, and serve it hot.

 

FRANGIPANE CUSTARD TARTLETS

  • Make some Puff Paste and give it 6 turns, let it rest
  • Roll part of it out to 1/8-inch thickness; cut it with a 2-inch fluted cutter, and reverse the rounds on to some wet baking sheets
  • Roll out the remainder of the paste to 3/16-inch thickness, cut it with the same 2-inch cutter, and cut out the inside of the rounds with a 1-inch plain cutter
  • Moisten the top edge of the rounds on the baking sheets with water, stick one of the paste rings evenly on each round, and brush over the top of the ring with egg
  • Make some Frangipane Custard
  • Add some pounded sugar and some crushed ratafias to it, and put a nut-sized portion of the custard in each tartlet
  • Bake the tartlets in the oven heated to a dark brown paper temperature
  • Dredge some fine sugar over, glaze them with a red-hot salamander, and serve them hot.
  • Observation: Should the tartlets catch at the bottom, cut off a little of the burnt paste before dishing them up.

FRANGIPANE CUSTARD FLAN TART

  • Make some Frangipane Custard
  • Add to it some pounded sugar, some crushed ratafias, and a tablespoon of
  • Orange Flower Water
  • Line an open tart-mold with lining paste
  • Fill the tart with the custard, and bake it in the oven at a dark yellow paper heat
  • Whip 4 whites of egg very firm
  • Mix in 5 oz. of pounded sugar, and spread a thick layer of this meringue on the top of the tart
  • Put some of the meringue in a paper cone, and press it out on the tart
  • Form a rose shaped ornament in the center, with some rings 1 inch in diameter all around it, sprinkle some pounded sugar over, and put the tart in the oven for the meringue to acquire a light golden tinge
  • Put a well-drained preserved cherry in each ring and serve the tart hot.

 

KIDNEY FRANGIPANE CUSTARD TART

  • Roast a veal kidney without removing the fat
  • When cold, cut up sufficient of the kidney and fat into small dice-shaped pieces to give 3 oz. of the former and 1 oz. of the latter
  • Prepare the paste for the crust in the way described in the Marrow Frangipane Custard Tart recipe
  • Make about 1 lb. of Frangipane Custard
  • Add the cut kidney to it, and season it with lemon sugar and 1 gill of brandy
  • Fill the tart with the custard, bake, glaze, and serve it very hot, as directed in the Marrow Frangipane Custard Tart recipe.

 

LEMON CUSTARD FLAN TART

  • Add a flavoring of lemon sugar to some Frangipane Custard
  • Line an open tart mold with some of the Commoner Kind of Puff Paste
  • Fill it with the custard, bake it, and spread some meringue on the top in the
  • same way
  • Sprinkle some pounded sugar over the meringue, and strew the top with some well washed and dried currants and No. 1 sugar
  • Put the tart in the hot-closet to dry the meringue, without coloring it, and serve.

 

LEMON FRANGIPANE CUSTARD TART

  • Make about 1 lb. of Frangipane Custard
  • Add 7 oz. of candied citron, cut in small dice, and 1/4 lb. of butter, clarified over the fire until it has acquired a light brown tinge, and season with
  • lemon sugar
  • Make the tart as directed for Marrow Frangipane Custard Tart, bake, and finish it in the same way, and serve it cold.

 

MARROW FRANGIPANE CUSTARD TART

  • Make 1/2 lb. of flour into Puff Paste, give it 6 turns
  • Let it rest, and roll it out to a length of about 3 feet, trim, the edge quite smooth and even, and cut a strip 1 inch wide
  • Gather the remainder of the paste into a lump, roll it out and give it one turn more, roll it out again, and cut a round 9 inches in diameter, and put this round on a buttered baking sheet
  • Wet the top edge of the round of paste and place the strip of paste on the moistened part; to place this strip properly, it should be held in position with the left hand while it is pressed on to the round with the right. Both ends of the strip must be cut in a slanting direction, so that the ring may be of no greater thickness where they join and are stuck together than at any other part
  • Press the edges together once more, and egg the top of the strip, but not its edges
  • Make some Frangipane Custard
  • To 1 lb. of the custard add 1/4 lb. of beef marrow, previously chopped, melted, and strained through a hair sieve, 1 gill of rum, and a seasoning of vanilla sugar and crushed ratafias;
  • Fill the tart, inside the paste strip, with the custard, and bake it in the oven heated to a dark brown paper temperature
  • When nearly done, dredge some fine sugar over the tart, put it back in the oven, glaze it by the flame of some lighted brushwood or with a red-hot salamander, and serve very hot.

 

ORANGE FRANGIPANE CUSTARD CAKE

  • Make, bake, and glaze the cake as directed Vanilla Frangipane Custard Cake recipe, merely flavoring the custard with orange sugar instead of vanilla sugar and ratafias

 

 

ORANGE FRANGIPANE CUSTARD TART

  • Season about 1 lb. of Frangipane Custard with orange sugar
  • Add to it 1/4 lb. of butter clarified over the fire until it has acquired a light brown tinge, and 7 oz. of candied orange peel cut in small dice
  • Make, bake, and finish the tart as directed above, and serve it cold.

 

PISTACHIO FRANGIPANE CUSTARD TART

  • Make about 1 lb. of Frangipane Custard
  • Add 7 oz. of blanched and pounded pistachios and 1/4 lb. of butter clarified over a slow fire until it has attained a light brown tinge
  • Season with sugar and 1 gill of Eirschenwasser, and add sufficient Spinach Green to give the custard a bright green tint
  • Prepare the tart crust as directed for Marrow Frangipane Custard Tart, fill it with the custard, bake, and glaze it in the same way, and serve it hot.

 

RAISIN FRANGIPANE CUSTARD TART

  • Cut 7 oz. of raisins in two, remove the stones, and mix the raisins in about 1 lb. of Frangipane Custard, together with 1/4 lb. of clarified butter, and season with orange flower sugar
  • Make and finish the tart as directed for Marrow Frangipane Custard Tart and serve it cold.

SPINACH FRANGIPANE CUSTARD TART

  • Make about 1 lb. of Frangipane Custard
  • Mix in it 1/2 lb. of spinach previously boiled, chopped, and mixed with fresh butter and double cream, and season the custard with some vanilla
  • sugar, crushed ratafias, and 1 gill of rum
  • Prepare the tart as above, fill it with the custard, bake, and finish in the same way, and serve it hot.

 

VANILLA FRANGIPANE CUSTARD CAKE

  • Make 1/2 lb. of flour into Puff Paste give it 6 turns, let it rest, and cut it in halves
  • Roll each piece up into a ball, and then out to 1/4-inch thickness
  • Make some Frangipane Custard and flavor it with vanilla sugar and some pounded ratafias, and add some butter, previously melted over a slow fire until it has acquired a golden tinge (allow 3 1/2 oz. of butter for 1 lb. of custard)
  • Put one of the rounds of paste on a buttered baking sheet
  • When cold, spread the custard on to the round of paste to 1/2-inch thickness, leaving 1 3/4-inch margin all around
  • Moisten the edge of the paste, and cover the custard with the other round,
  • press the edges together, and score them around with a knife
  • Egg the top of the cake, cut a pattern on it, and bake it in the oven heated to a dark brown paper temperature
  • When the cake is done, dredge some fine sugar over it, put it back in the oven, and glaze it by the flame of some lighted brushwood or with a red-hot salamander
  • Serve the cake hot.
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