Frangipane

We tell you all about it!

• Allergenic ingredients / possible traces / origin

  ALMOND powder 42%, sugar, WHEAT flour, whole egg powder, skimmed milk powder, natural flavoring.

  
  

  almonds, wheat, milk, egg

  
  

  soybeans and nuts

• Instructions for use

  200 g of mixture, 75 g of water, 75 g of melted butter
  ... and voilà, a frangipane filling ready to use
  almond tart, thin tart, or brioche roll!

  Recipe: galette des rois (king cake)
  Ingredients for 6 people:
  200 g frangipane filling
  Sainte Lucie 2 rolls of puff pastry /
  1 egg yolk / 75 g water + a little water for the
  glaze / 75 g melted butter

  1. Preheat your oven to 200°C (thermostat 7).
  2. Mix the frangipane mixture with
  water and melted butter, then whisk
  until you obtain a smooth paste
  3. Roll out the first sheet of puff pastry in a
  25 cm baking tin, leaving
  1 cm overlapping around the edges.
  4. Spread the frangipane over the pastry and place a
  bean inside.
  5. Cover with the second sheet of puff pastry
  and fold the edges together, sealing them well.
  
  6. Dilute the egg yolk in a little water and, using a brush, spread it over the pastry.
  
  7. Using the tip of a knife, draw
  stripes or any other pattern you like
  on top of the dough.
  8. Bake for 40 minutes at 200°C (thermostat 7)
  and keep an eye on it while baking.

• Conservation

  After opening, reseal the bag tightly and store for up to 1 month.

• Nutritional values

  Energy in kJ

  2069

  Energy in kcal

  502

  Fat in g

  25

  Of which saturated acids in g

  3,8

  Carbohydrates in g

  50

  Of which sugar in g

  15

  Protein in g

  15

  Fiber in g

  4.9

  Salt in g

  0.16

• Legal name

  Powdered mix for frangipane