Some may think that Frangipane involves fancy pastry chefs' techniques, but in reality, it may be one of the most uncomplicated and useful recipes in a chef's repertoire.
Frangipane can be used in a variety of ways, not just tarts, and goes especially well with autumn fruits, like pear, and stone fruits, like apricots and cherries.
Batter Recipes can be found Here.
8 Soft Wheat Crêpes (Froment)*
125g Almonds Flour or meal (grittier result)
125g Powder confectionery sugar
110g Softened butter
1 large egg
2 tbsp. Dark Rum
1tsp. all almond extract flavor
Lightly brown the almond flour (or meal) in a very hot pan and let cool
Mix almond flour with the icing sugar. Incorporate 100 g of soft butter and the beaten egg.
Perfume with a little rum and a few drops of almond extract.
Spread this preparation on the crêpes. Roll them up, place them in a buttered oven dish. Sprinkle with icing sugar. Spend them 10 min in the heated at 400° F.
Serve immediately, with an apricot coulis if you like.
* Batter Recipes can be found Here.