- 1 lb Butter
- 1 lb Confectioners Sugar
- 1/2 lb Toasted Hazelnut Flour
- 1/2 lb Blanched Almond Flour
- 25 gm Vanilla Extract
- 10 Eggs
Crack the eggs and put them in the freezer to become very cold (if kept
outside the fridge).
into cubes and allow to become room temperature . Put the butter in the mixing bowl and cover with the confectioners sugar
and then the nut flours.
the eggs on top and vanilla extract and turn mixer on first speed for 15 seconds, then on second speed for 10 seconds , then
third speed for 30 seconds , and back on second untl the mix become creamy and fluffy.
Pipe the pipe onto parchment paper the size bellow the serving dish ; following
the anticipated drawing on the parchment of the desired shape. Store in freezer.
For the service , keep some of necessary Frangipane in the station fridge.
At pick , place the frangipane onto the serving
dish and bake at 350ºF for approximatively 4 to 5 minutes until the frangipane slightly colors and has baked around
the sides but the center still loose