Frangipane
From Wikipedia, the free encyclopedia
See Frangipane (disambiguation) for non-dessert uses of the word
Frangipane is used commonly to refer to a filling tasting of almonds or made from almonds. This filling can be used in a variety of ways including cakes, tarts and other assorted pastries. An alternative French spelling from a 1674 cookbook is franchipane with earliest modern spelling coming from a 1732 confectioners' dictionary. Originally designated as a custard tart that is flavored by almonds or pistachios it came later to designate a filling that could be used in a variety of confections and baked goods. There is an unclear linguistic connection between frangipani the flower; Frangipani, the nobleman perfume maker to King Louis XIII of France and the food product.
Frangipane can also refer to:
- A custard filling flavored with almonds and/or crushed macaroons.
- A Belgian almond pastry tart. Usually the individual cakes have a striped pattern on top, occasionally with icing (looks a little like a hot cross bun from above).
[edit] Reference
Oxford Companion to Food (1999) “Frangipane” p. 316
