« back to encyclopedia search results
Frangipane cream (for filling tarts)
This is made by mixing 125g each of ground almonds and sugar; mixed with 60g melted butter; 2 egg yolks; a level dessertspoonful (10ml) plain flour; a few drops of almond essence; and 2 tablespoons of whipping or double cream. See 'Frangipane'
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.