Frangipane

Frangipane is a rich almond-based cream filling that transforms simple tarts and pastries into elegant French-style desserts. Made from equal parts butter, sugar, eggs, and ground almonds (almond flour), frangipane bakes into a moist, cake-like layer with pronounced almond flavor and tender crumb. Unlike almond paste or marzipan which are dense and chewy, frangipane is light and creamy, with texture between custard and cake. The classic formula is simple: cream butter and sugar until fluffy, add eggs one at a time, then fold in ground almonds and a small amount of flour for structure. Many recipes enhance the almond flavor with almond extract or almond liqueur like amaretto. Frangipane is incredibly versatile - it can be flavored with citrus zest, chocolate, or other ground nuts, and pairs beautifully with stone fruits, berries, or dried fruits. When baking, frangipane puffs slightly and sets to a tender consistency, developing a light golden color. It should spring back when gently touched. As Prue noted with George's cherry and almond flavors being perfectly balanced, frangipane provides rich almond base that complements rather than overwhelms other flavors. The key is using fine ground almonds and not overmixing after adding them to maintain light texture.