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Sign in to savethumb|250px|right|French galette des rois (king cake|kings' cake) Frangipane ( ) is a sweet almond-flavoured custard, typical in French pastry, used in a variety of ways, including cakes and such pastries as the Bakewell tart, conversation tart, Jésuite, and galette des rois. A French spelling from a 1674 cookbook is franchipane, with the earliest modern spelling coming from a 1732 confectioners' dictionary. Originally designated as a custard tart flavoured by almonds or pistachios, it came later to designate a filling that could be used in a variety of confections and baked goods.
Key facts
- Food.name
- Frangipane
- Food.image
- frangipane.jpg
- Food.image_size
- 250px
- Food.caption
- Frangipane cream before baking
- Food.country
- France
- Food.type
- Custard
- Food.main_ingredient
- Almonds or almond flavouring, butter, sugar, eggs
via Wikipedia infobox
Wikidata facts
- Subclass of
- custard
- Named after
- House of Frangipani
- Country of origin
- France
- Material used
- flour
- Image
- Chocolate tart with frangipane center.jpg
Sources (1)
via Wikidata · CC0