Frangipane By Julia Child

Frangipane   by Julia Child

This is a very thick type of creme patissiere with crushed macaroons or powdered almonds.  Use it as a filling for crepes or tarts.  Any leftover frangipane can be mixed with an equal amount of creme patisserie and used as a filling.

Ingredients:

1 egg

1 egg yolk

3/4 cup granulated sugar

1/2 cup all purpose flour

1 cup boiling milk

3 tablespoons butter
2 teaspoons vanilla extract
1/4 teaspoon almond extract
1/3 cup pulverized macaroons or pulverized almonds
Optional: 2 to 3 tablespoons Kirsch

Directions:

Beat the egg and egg yolk in the mixing bowl.  Gradually add the sugar slowly until the mixture is pale yellow and forms the ribbon.  Beat in the flour.  Continue beating and slowly add the boiling milking a thin stream.

Pour into saucepan and set over moderate heat.  Stir slowly with a whisk reaching all over the bottom of the pan.  When the mixture begins to coagulate into lumps, beat it vigorously until it smooths and thickens into a stiff paste.  

Then over a moderately low heat, beat it with a wooden spoon for 2 to 3 minutes to cook the flour thoroughly.  Be careful the custard does not scorch on the bottom of the pan.

Off heat, beat in the butter, then the flavorings, macaroons or almonds, and optional kirsch.  If not used immediately, clean custard off the sides of pan and dot top with softened butter to prevent a skin from forming on the surface.  Frangipane will keep for a week refrigerated or can be frozen.