A perfume of jasmine; frangipani.
A species of pastry, containing cream and almonds.
An almond filling or batter, usually baked in a sweet pastry crust with fruit or puff pastry pithiviers (a puff pastry dessert filled with frangipane, originating from the town of Pithiviers). It was created in France and named after the Marquis Frangipani, a 16th century nobleman.
A pastry cream used when preparing various desserts, sweets, cakes and pancakes. It is made with milk, sugar, flour, eggs and butter mixed with either crushed macaroons or with ground almonds.
Also know as frangipani. A creamy pastry filling flavored with almonds that is usually baked in a sweet pastry crust with fruit or puff pastry pithiviers. History: The history of frangipane is traced to a 16th-century Italian nobleman named Marquis Muzio Frangipani, who introduced almond perfume-scented gloves that were all the rage. Pastry chefs tried to capture this popular scent in desserts; hence the birth of frangipane. Later, when the perfume was added to an almond cream dessert, the resulting delicacy was also dubbed frangipane. Today it is most often used to refer to an almond-flavored pastry cream.
A almond flavoured sweet pastry cream.
pastry with a creamy almond-flavored filling
A pastry cream made of butter, eggs, flour, and finely ground almonds or macaroons. Modern versions will use a combination of cornstarch and flour. The nuts must be very finely ground for this to be successful. This type of raw cream is baked in the pastry shell or crape. Frangipane is also the name for a type of panada used in making forcemeats.
Frangipane (or frangipani) is an almond-flavoured...
See Frangipane (disambiguation) for non-dessert uses of the word
