A baking staple - Frangipane is made from ground almonds, sugar, eggs and a little flour. Very popular, but not limited to, as a filling in fruit tarts. I also use frangipane to make slices and cakes.
Thank you for this very clear video. Many people who cook on CZcams show the ingredients and combining, but I enjoyed seeing the exact texture and color you were looking for in the mixing. Often that is what makes or breaks a recipe is over or under mixing or whipping. Thanks so much!
Here's how a French trained baker does it in 45 seconds. Cream butter and granulated sugar for 10cseconds. Add almond Mix 5 seconds Add egg no need to premix egg Add all egg in one go. It's a batter not mousse. Add flour mix 10 seconds on the machine. No sifting anything no hand folding anything. You're convoluting batter procedure with a complicated mousse. The reason you got directions using powder sugar is that's how almond flour is sold in France. It's called Tant pour tant ...half and half. It comes preblended with the xXxX sugar.
Hi, great video, I've followed the instructions but my cake didn't turn out great, I cooked on 150 for like 20 mins n it dried out on top, any advice on baking the tart will be greatly appreciated thank you
@@watcher1759, hi thank you for reply, I used one of those half cooked ready made tart cases n out the frangipan inside n baked... I'm no Baker but I'm determined to at least get this right so any advice is really welcome thanks
Don’t follow this woman she’s got no idea, start with butter and sugar whip it together until creaming the butter fluffy and light Color, add eggs whisk again then add almond meal and rum, this woman has no idea
In France this is called creme d'amonde.
Frangipane is made by mixing it with pastry cream.
Thank you for this comment. I've seen 2 "ways" to do this recipe. Now you explain the difference
Amande*
Thank you for this very clear video. Many people who cook on CZcams show the ingredients and combining, but I enjoyed seeing the exact texture and color you were looking for in the mixing. Often that is what makes or breaks a recipe is over or under mixing or whipping. Thanks so much!
Thank you for saying! Really appreciate it! cheers
Brava
I too have a Kitchenaid. They can't hold a candle to the 1970's Oster Kitchen Center. Miss that appliance!!!!!!!
THIS RECIPE IS 💕💕💕
I loved this video! I’m going to use this frangipane recipe in my persimmon tart!
This is an excellent instructional vid; I subscribed based on this alone! Thank you so much!
Favolosa!!! La testura e spendita;Bravissima!!!
Thank you for this recipe. ☘️☘️☘️
perfect! thank you
Here's how a French trained baker does it in 45 seconds.
Cream butter and granulated sugar for 10cseconds. Add almond
Mix 5 seconds
Add egg no need to premix egg
Add all egg in one go. It's a batter not mousse.
Add flour mix 10 seconds on the machine. No sifting anything no hand folding anything.
You're convoluting batter procedure with a complicated mousse.
The reason you got directions using powder sugar is that's how almond flour is sold in France. It's called Tant pour tant ...half and half. It comes preblended with the xXxX sugar.
so negative ?!!
Thank-you- can honey replace the sugar?
Thanks so much for uploading . Love how you didn’t edit much . All the steps were clear . We can actually see the progress of dough step by step ♥️♥️.
Going
To try this with my next fruit 🍈 tart
How can I find this music?
Song name dance like the old days,but is searching nof found.
I really love ❤️
Is this delicious cream to be cooked in the oven? Because of the raw eggs.
What song is playing in the video. Really love it?
what is the temperature of the oven and how long should we bake it ??? I am surprise that you did not even mention this important factor !!!
180 all the way.
Magnifique
Podrian traducirlo al español por favor gracias
Hi, great video, I've followed the instructions but my cake didn't turn out great, I cooked on 150 for like 20 mins n it dried out on top, any advice on baking the tart will be greatly appreciated thank you
What she shows is only a frangipani it's a topping u gonna need the basic tarte so u can put the frangipane on top
@@watcher1759, hi thank you for reply, I used one of those half cooked ready made tart cases n out the frangipan inside n baked... I'm no Baker but I'm determined to at least get this right so any advice is really welcome thanks
Probably 20 min is not long enough. Use knitting needle to know when its done (should come out dry when stuck inside the cake)
Is the egg cooked at all?
Ciao complimenti per la tua frangipane, proverò a farla .
Ti chiedevo sei di origini italiane?
❤️❤️❤️❤️❤️
Is it raw almond powder?
Yes, it is.
Do you add any vanilla or almond extract?
You can add some for the taste but its your choice
Hehe. Every statement sounds like a question?
I really enjoyed your..COMMENT?
Jack F fr? I tought so too?
I do not have a paddle😔
ce n'est pas la frangipane c'est une crème d'amande pour la frangipane il faut rajouter de la crème pâtissière et le extrait d'amande amère
Pourquoi mettre les œufs en 10 fois et s'arrêter 10 fois pour intégrer la farine ???
matthieu lombard k
ANGELA PALERMO... Credevo fossi ITALIANA
That background music noise is a real off putter
Turn the TV or music off for a more pleasant viewing experience, please!
Non è scritto in italiano e non si capisce.
Don’t follow this woman she’s got no idea, start with butter and sugar whip it together until creaming the butter fluffy and light Color, add eggs whisk again then add almond meal and rum, this woman has no idea
So long video. It could be shorter
Your background music is annoying.
Lisa Disch Wow....negative much???
@@ohcliff1030 well, it is annoying
Muchas gracias x la receta muy clara y precisa Una disculpa x no escribir en inglés