comb for french twist

THE EASIEST FRENCH ALMOND PASTRY CREAM

Frangipane may sound sophisticated, but this rich almond cream is incredibly easy to make and will have you feeling like a contestant on The Great British Baking Show. A staple in French pastries, it’s the perfect filling for almond croissants and fruit tarts. Once you’ve mastered it, this versatile recipe will quickly become a favorite in your baking collection.

WHAT’S THE DIFFERENCE BETWEEN MARZIPAN AND FRANGIPANE?

Marzipan is a smooth, dense almond paste made from almonds, sugar, glucose syrup, water, and sometimes egg whites. It can be homemade or bought in cans or tubes. Typically used for cake decorations or molded into candy-like shapes, marzipan has a sweet, firm texture.

Frangipane, on the other hand, is sweeter than almond paste but less sugary than marzipan. It’s a soft, spreadable cream made from almonds, butter, sugar, and eggs. This classic French filling is used in pastries like bostock, almond croissants, pithivier, and British bakewell tarts.

IS FRANGIPANE THE SAME AS ALMOND PASTE?

While almond paste shares some similarities with marzipan, it’s more like frangipane in that it’s less sweet and has a richer almond flavor. Almond paste is also a bit crumbly and coarser in texture, often used in baked goods like pignoli cookies.

HOW TO USE FRANGIPANE

Frangipane is incredibly versatile. Beyond its traditional uses, it’s fantastic spread on thick-sliced bread, topped with fruit, and baked for a delightful morning toast. You can also spread it on puff pastry or galette dough, then add fresh fruit to create a simple tart. For a twist, fold a few spoonfuls into muffin or quick bread batter, or even baked oatmeal, for extra flavor before baking.

INGREDIENTS

  • 6 tablespoons unsalted butter
  • 1/3 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract (optional)
  • 1 1/4 cups almond flour or meal
  • 1/4 teaspoon kosher salt

INSTRUCTIONS

  • Cut 6 tablespoons of unsalted butter into 3 pieces and place them in the bowl of a stand mixer (or a large bowl if using an electric hand mixer). Let the butter sit at room temperature for about 45 minutes until softened.
  • Add 1/3 cup of granulated sugar to the softened butter. Beat on medium speed with the paddle attachment until pale and fluffy, about 1 minute. Scrape down the sides of the bowl with a flexible spatula.
  • With the mixer on low, add 2 large eggs one at a time, ensuring the first egg is fully incorporated before adding the second.
  • Scrape down the sides of the bowl again. Add 1 teaspoon of vanilla extract and 1/2 teaspoon of almond extract (if using) and beat on medium speed until just combined, about 1 minute. The mixture may look curdled, but that’s perfectly fine.
  • Add 1 1/4 cups of almond flour and 1/4 teaspoon of kosher salt. Beat on low speed until just combined, about 30 seconds. Use the spatula to scrape down the sides of the bowl and finish folding in the flour until the mixture is smooth.

RECIPE NOTES

  • Almond flour substitute: You can replace almond flour with an equal amount of other nut flours, such as walnut, pecan, or hazelnut. If using a different nut flour, skip the almond extract.
  • Storage: Frangipane can be refrigerated in an airtight container for up to 1 week or frozen for up to 2 months. To use from frozen, thaw in the refrigerator overnight, then let sit at room temperature before spreading to make it easier to work with.

VANILLA FRENCH BEIGNETS [120 MINUTES]

Vanilla French Beignets offer a delightful twist on the classic French pastry. Renowned for their light, fluffy texture and rich, indulgent flavor, these beignets are traditionally served warm with a generous dusting of powdered sugar. This version adds the sweet, aromatic essence of vanilla, transforming the simple dough into an even more luxurious treat.

Originally hailing from France, beignets made their way to Louisiana, where they became a beloved part of Creole cuisine. Today, they are cherished as a symbol of New Orleans’ culinary tradition, enjoyed by both locals and visitors, especially during Mardi Gras and throughout the year.

WHY YOU’LL LOVE VANILLA FRENCH BEIGNETS

Vanilla French Beignets are utterly irresistible, striking the perfect balance between simplicity and indulgence. The addition of vanilla enhances the dough’s natural sweetness, infusing each bite with a fragrant depth that transforms every mouthful into a heavenly treat. These beignets aren’t just pastries—they’re a sensory experience, capturing the vibrant spirit and allure of New Orleans.

Light and airy yet decadently rich, they’re perfect for breakfast, dessert, or a mid-day snack. Whether paired with a café au lait or enjoyed on their own, these beignets will transport you straight to the heart of the French Quarter.

INGREDIENTS

  • 2 ½ cups all-purpose flour
  • ¼ cup granulated sugar
  • 2 teaspoons active dry yeast
  • ½ teaspoon salt
  • 1 cup warm milk
  • 1 tablespoon unsalted butter, melted
  • 1 tablespoon pure vanilla extract
  • Vegetable oil, for frying
  • Powdered sugar, for dusting

INSTRUCTIONS

  • Prepare Dry Ingredients: In a large bowl, mix together 2 ½ cups all-purpose flour, ¼ cup granulated sugar, 2 teaspoons active dry yeast, and ½ teaspoon salt. Stir well to evenly distribute the yeast and sugar throughout the flour.
  • Mix Wet Ingredients: In a separate bowl, whisk 1 cup of warm milk (about 110°F), 1 tablespoon melted unsalted butter, and 1 tablespoon pure vanilla extract. The mixture should be warm to the touch, not hot, to activate the yeast without killing it.
  • Combine Wet and Dry Ingredients: Gradually add the wet ingredients to the dry mixture, stirring with a wooden spoon until the dough starts to come together. Continue mixing until all ingredients are well combined.
  • Knead the Dough: Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, until it’s smooth and elastic. If the dough feels too sticky, sprinkle in a little more flour as needed.
  • First Rise: Place the kneaded dough into a greased bowl, turning it once to coat the dough in oil. Cover the bowl with a clean cloth and let it rise in a warm, draft-free area for about 1.5 hours, or until it has doubled in size.
  • Shape the Beignets: Once the dough has risen, punch it down and roll it out on a floured surface to about ¼ inch thick. Use a sharp knife or pizza cutter to cut the dough into 2×2 inch squares.
  • Heat the Oil: Pour about 2 inches of vegetable oil into a deep fryer or large pot. Heat the oil to 360°F, using a candy or deep-fry thermometer to check the temperature.
  • Fry the Beignets: Working in batches to avoid overcrowding, fry the beignets for 1-2 minutes on each side, or until they are puffed and golden brown. Remove them from the oil with a slotted spoon and drain on paper towels.
  • Serve: Dust the hot beignets generously with powdered sugar and serve immediately.
  • Cooling: If not serving immediately, allow the beignets to cool slightly on a wire rack to maintain their crisp texture.