Justin Woods, head chef at The Castle Green Hotel, Kendal, and Greenhouse restaurant
Recently I had a pear frangipane in a restaurant and loved it. I'd like to make one, how do I go about it?
Frangipane is a traditional French filling made or flavoured with almonds. Normally made with a lined pastry case, filled with the Frangipane filling then topped with a poached pear, then baked in a hot oven.
To make the Frangipane, cream together 150g unsalted butter and 150g caster sugar. In a separate bowl, mix together 2 large eggs and 1 egg yolk. Add 2 tbsp Calvados, 1 tsp salt and a few drops of almond essence. Slowly add the egg mixture to the creamed butter and sugar. Then fold in 150g ground almonds and 30g plain flour. Gently fold together, then fill a pre baked pastry case with the Frangipane, top with a peeled poached pear, then bake for about 30-40 minutes at 170C. It will be lovely and golden brown when it comes out of the oven.
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