Frangipane

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recipe by Quentin BOYER

  • Time icon
    Total Time
    40mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    955
based on 8 ratings

An almond and crème pâtissière dessert, not as sweet as its cousin the traditional French "galette des rois". User generated recipes have not been re-tested by Kenwood.

recipe updated Feb 20, 2023

Ingredients

  • Butter icon
    Butter
    60 g
  • Sugar icon
    Sugar
    125 g
  • Ground almonds icon
    Ground almonds
    150 g
  • Egg icon
    Egg
    2
  • Crème pâtissière icon
    Crème pâtissière
    as needed
  • Puff pastry icon
    Puff pastry
    2
  • Icing sugar icon
    Icing sugar
    3 tablespoons
  • Water icon
    Water
    1 tablespoon

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Pastry brush
  • kCook icon Rolling pin
  • kCook icon kCook Multi
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Small bowl
  • kCook icon Small bowl
  • kCook icon Kcook bowl
  • kCook icon Work surface
  • kCook icon Work surface

Step preview

  1. Fit stir tool to kCook bowl
  2. Add sugar and butter to the kCook bowl
  3. Fit kCook bowl to kCook Multi
  4. Attach lid to kCook bowl with filler cap fitted
  5. Mix with filler cap fitted - 4 min, speed 7
  6. Then add ground almonds and egg to the kCook bowl
  7. Mix with filler cap fitted - 5 min, speed 7
  8. Then add crème pâtissière to the kCook bowl
  9. Mix with filler cap fitted - 1 min, speed 7
  10. Pre-heat oven - 220°C
  11. Line a clean work surface with parchment paper
  12. Add puff pastry to the work surface
  13. Roll out into a circle
  14. Decorate lightly
  15. Freeze and continue
  16. Line a clean work surface with parchment paper
  17. Sprinkle with icing sugar
  18. Add puff pastry to the work surface
  19. Roll out into a circle
  20. Transfer pastry to baking sheet
  21. Prick
  22. Transfer content of kCook bowl to pastry
  23. Spread until level
  24. Add icing sugar and water to a clean small bowl
  25. Stir until well combined
  26. Brush the edges
  27. Transfer frozen pastry carefully on top of pastry covered with the mixture
  28. Seal the edges
  29. Cut into the center
  30. Dust with icing sugar
  31. Cover with parchment paper
  32. Bake - 10 min, 220°C
  33. Serve
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