How To Make Frangipane : Puff Pastry Almond Cake (Tutorial for Beginners) - Christmas cake ideas
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- Опубліковано 29 лис 2018
- Join my online French cooking classes: learn.thefrenchcookingacademy... The Frangipane is an almond filling use in France to make the famous "Galette des rois" ( translated king cake) this simple pastry item is made out of a thick layer of creme Frangipane ( which is in fact an almond cream mixed with pastry cream) sandwiched between 2 layer of pure butter puff pastry.
In this french baking class you will learn how to make the authentic Frangipane almond cream from scratch as well as how to use it to make a delicious and tasty almond cake.
WRITTEN RECIPE LINK BELOW:
bit.ly/2BJI1rJ
today to make make things easier for home cooking we are going to use some good quality pre-made puff pastry and create a simple rectangular shaped cake that we will be able slice and serve on your christmas table for dessert. However when making this recipe it is vital to make a true Frangipane and not an almond cream (creme d'amande) which many people seems to do nowadays. An authentic Frangipane is made with a pastry cream mixed with almond cream. Only that combination will provide you with the true taste of the cake filling that you may have tasted back in France.
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I just made this again. We bought some beautiful fresh raspberries and placed them on top of the Frangipane/pastry creme, and before placing the top pastry sheet on top, I lightly sprinkled the berries with white sugar. Oh, my goodness. The richness of the Frangipane and tartness of the berries. Thank you, Stephen!
Well done on the UA-cam award! Well deserved!
Congratulations on your UA-cam award. Thanks for another great recipe. Cheers!
Oh, James Franco cooks French! Thank you for showing us the ways of classic French kitchen and congratulations!
Brilliant teacher! Technique far rises above the ingredients themself, Alford the best quality you can buy… but technique is the Art of our et fare. He is a true teacher… he is an Alchemist!
That cake is worthy of a patisserie on the Rue St Antoine! ⚜️
You are not only sweet and handsome,
But..
What fabulous recipes you demonstrate!
Accent, little spoken French...voila! Perfect!
Congratulations! You are a natural teacher , merci mille fois 👏👏
On the entire UA-cam, I have only subscribed to your channel and that of Chef Jean-Pierre.
A heck of a thing for an Englishman to do!
He just knows this to “Memory” that is a Master Chef! He will be the one I will apprentice with. What a blessing!
Oh my goodness I’d love this cake with my coffee in the morning.
Congratulations my friend. I have been browsing too many channels on French cooking, some of them even in French. You're the most down to earth, traditional (which is what I wanted), and gives me loads of confidence in trying out your great national heritage. France should thank you for promoting your beautiful country!
Hfhfkcegigrifepdr 🤔😡💩
@@loydpikimang2899 what are you trying to convey ?
Adding almond extract really heightens even more, love this with a cup of good black coffee the only other better combo would be a good crusty french bread with french butter and brie paired with a nice glass of red
Since I subscribed to your channel there has not been a notification where I didn't watch and think I need to go home and make that. Thanks for sharing your recipes with us and congratulations on the award!
thanks a lot charles 🙂👨🏻🍳👍
Finally, a recipe with almonds! THANK YOU 🙏🏻😊
my pleasure glad it made you happy
I love Fragipane. I put it in my Stollen Christmas bread. I also soak prunes in rum and then make prune tarts with Frangipane. They are amazing. Also mincemeat and Frangipane. Thank you so much for showing these steps. Congratulations on your subscribership award.
I just love your enthusiasm!
Not only are this chef's explanations easy to understand, and his recipes marvellous, I could listen to him all day, especially when he does that exquisite French expression, 'ahn'! 'always very gentle, ahn?'
I love watching him and his cooking inspires me. Love the accent too.
Giving thumbs-up before watching the whole video 🤣
Another fun and delicious project, thank you. I will be doing this soon, Congratulations on your award.
You have such a talent explaining things well. Perfect!
All the background information, wonderful.
This chef is so inspiring and his recipes are so well explained.
I appreciate the detail and precision you went into with this recipe. It shows the difference between an OK result and a fabulous professional result. French professional bakers are amazing. I can never figure out how they make the end result look so spectacular.
That Looks Insanely Delicious 🤤
Thank you so much for all your great recipes. I make your dishes 3 time's a week and I always have something awsome cooking, thanks to you. God bless you and stay safe
Almond pastries are heavenly.
I love his down to earth approach. I’ve made this and agree with some others who have suggested the addition of almond emotion or extract. Almond buttercream is my favorite filling for just about anything but when you add a layer of raspberry jam (as I did for my wedding cake 30 yrs. ago) it brings the almond filling to an entire new level. Ummm!
Looks delicious. Thank you for sharing.
I love the taste of almonds, but ground almonds here don't have a lot of flavor. When I make frangipane, I add a little almond extract. Divine!
100% legit! In the US, plain almonds don’t have that “almond flavor” that we are used to, because that comes from bitter almonds. Bitter almonds are the original wild almonds, and they are inedible; actually they are toxic and 16 raw ones can kill a grown man. They cannot legally be sold in the US. In some places they have not been so completely separated genetically, so you still get a hint of that lovely cyanide aroma. :-) In other places, you can actually buy bitter almonds to use instead of almond extract. (A few in a dish won’t hurt you, and the cyanide itself cooks out.) Mahlab is a similar spice, which is the kernel of a kind of wild cherry seeds. It’s perfectly legal here, probably because nobody is tempted to eat it raw, but it’s actually just as toxic.
I've tried making frangipane several times but never had the same strong almond taste that the galettes des rois I buy at the boulangerie have. Later I tried switching the vanilla extract for bitter almond extract and it was the exact taste from the boulangerie that I was seeking !
Oroborus do you grind your own almonds? I’m sure that would ensure the strongest flavor. Also in America almonds are destroyed through pasteurization. The food controllers know nothing about food prep, only profits!
bakeries use almond paste, not almond flour.
Almond Paste contains bitter almond oil, it has a stronger almond flavor.
@@Yoganature101 That almond flavor from almond extract isn’t from regular almonds, it’s from bitter almonds, which contain cyanogens that activate when wet. That wonderful aroma is actually cyanide, which is why bitter almonds aren’t allowed to be sold in the US. (Sixteen bitter almonds could kill an adult man but I’d challenge anyone to eat even one!)
Thank you so much for the tutorial :) really appreciate it
Fitia Grace it really long this time though sorry about that
wow. that looks amazing.
Love the stache!
Almond puff thumb up my friend ,thanks you
This is why the French pastries are unmatched in the world, “PATIENCE”.
Oh looks so good. Thank you. Love your videos
Thanks for your recipes
Congratulations! Thank you for your help and keeping it simple
Sometimes.
I’m loving your expertise & Style, thanx Stefan! You make it all look possible to win 🤗🥰👍🇺🇸
I love almond pastries. This looks luscious. Thanks for an easy to follow and fun video although have to say the Frangipane is daunting.
I'm a recent subscriber. Love your videos and your passion for French cooking. I found your videos after watching Julie and Julia and it's inspired me to get cooking!
Good luck with your channel and congratulations on your award 😊
My grandmother always bought a Pithivier for Christmas from Paris Pastry in Los Angeles and this recalls fond memories. Your cake seems quite similar but sadly, I’m not a huge fan of almonds. I think I’ll make this with hazelnut meal and see how it turns out. Thank you for sharing your delight in cooking… I look forward to making a giant ravioli soon, too.
Looks delicious!!
Nice colour n texture is seen in frangipane.thanks a lot for teach us this recepie very accurately . Introduce more French recepies so everyone can learn.
Félicitations tardives pour ce UA-cam award. Super deserved. J'adore tes vidéos.
Wow!!! I love your presentation. Yummy.
I love these. I buy them often. ♥️🌹❤️
Just found your channel. Thank you!! Loving every second of it!
Have to try.Thnk u for teaching
Thank you for this instruction video.
At one time I spread the cream too close to the edge. I saved it by spreading it right to and then roll up the pastry. Cut 1-cm (0.033 foot) thick slices and baked them laying flat.
Beautiful spirals came out. The overall flakiness and the bit caramelization of the frangipane was devine.
My wife is half French. It's funny how she uses all these small French things like: "Hm..?", "Boum", "Et...voila" "Et... paf" when she is explaining something about cooking. After more than thirty years of marriage I realize I use them all even I am 100% Pole.
Damn, maybe now I am 98% Pole ;) Never mind - Vive La France!
BTW - In Poland Pâte Feuilletée is called "Ciasto Francuskie" it means French Pastry
interesting and thanks for watching
wow very good recipe so delicious 👍👍👍
I've used the frangipane cream as the base for an apricot tart. Frangipane is so delicious you'll want to have it all the time.
That soubds incredables
trop bon !!!
your teaching is so great!
Love it Stephane :)
Thank you for showing us this beautiful recipe and techniques. You make it look so easy!!!
it is actually not that hard when you make it 🙂👨🏻🍳
Your recipes will explained I love it continue
Congratulations! Well done
Awwww so happy for you. 🤗 Congratulations ❤️
🙂
Keep the mostach Chef, very cute!
Interesting recipe! Thank you for showing!
good for christmas ideas thanks for watching
@@FrenchCookingAcademy de rien!
Hello! I've watched a few of your videos dealing with pastry cream and I have a tip I picked up from Lucas Sin making his steamed eggs. At the step where you whisk the hot milk into the eggs, you can pass the milk through a mesh sieve and it will catch most of not all of the foam (as well as any ropey pericarp if it's the whole egg). I've used this to great effect for very smooth and glassy creme brulees.
Congratulations, well deserved 🍷✨
You are so funny! This was fun to watch and the "ravioli" was beautiful!
Oh yummy I love anything almond👍👌👏🇿🇦
I love how you explain the methods.......don’t beat it like hell the beurre is fragile I will remember whenever I make the cream. Thanks very much
This looks amazing. I only googled almond frangipane to figure out what it is, and this convinced me to try it later today. [edit: and subscribe :) ]
Congratulations on your moustache salute
Wow ! I like this cake and I can’t believe that I have a recipe for it !
Thanks so much !
You made me feel hungry !
Where is the recipe pls
Congratulations! Well deserved!
🙂👍👨🏻🍳
In my m
Mmmm! I can smell the almonds! You gotta love someone a whole lot to make this! I might try it, but maybe for his birthday! 🙂
😋😋
Merci ;) crème Frangipane = crème patissière + crème d amande . Finally , now i know ! Next tarte bourdaloue !!! Miam
slow down Stephane, we can°t keep up with all these recipes! My daughter and I want to try them all!
😄😄👨🏻🍳👍
you are a great guy 😀
Love the detail and information in these videos and that looks truly fabulous. In my head I can see cherry jam underneath the frangipane - not the traditional French but I think it would be lovely
ABSOLUTELY! Morello cherry jam or preserves. Ohhhh, yum!
love your videos sir
FYI: In the US, "corn flour" is called CORN STARCH. Using the term corn flour could be confused with corn meal. Great videos. Thx.
No one would confuse corn starch w cornmeal! Besides in the beginning he says corn starch or corn flour.....
@@pontevedra660 Yes, he did say corn starch, but he said it so fast that I would have missed it if I hadn't known it was there. Why criticize someone who was only trying to be helpful?
Our family loves your channel
thanks guys glad you like it 🙂🙂👨🏻🍳👍
Well done🍀🍀🍀🍀 love your cooking videos over in ireland 🍀 🍀
Oh. my god!!!! I'm drooling
😛😛👍
I’d like to hear him give this recipe in fridge I think that would be very exciting
I love your channel so much! You are wonderful
👍🙂
It's like I have been watching this video from morning till night. WOW!! So much labor and felt like I was able to eat it only for breakfast. OMG!! Will I want to make this cake? I would rather just buy one.
Congratulations! Thank you for recipes!!
felicitation you deserve it!!!! :)
I love Bakewell Tart which uses frangipane and later of rraspberry jam on the base of the pastry.. The frangipane developes a thn crust, below the surface when cooled it is soft and resembles a cake.
Congratulations on your award!!! I have a question about the recipe... if I was to make smaller single serve Frangipanes, say...8 of them with same amount of this recipe, what would be the cooking time, at least the starting time, I could just watch them after the initial 428F? Again Congratulations and have a very lovely day!!! AMB...Rose
Gorgeous man 🥰
Great recipe!!! :) Congrats!!!! YUM!!!
🙂🙂👨🏻🍳
Thanks to your Channel you’ve inspired my passion for cooking, my love of France & introduced me to Escoffiers “Ma Cuisine”. I can’t thank you enough. Merci mon ami
glad to hear that learning cooking is very rewarding
French Cooking Academy I’m looking forward to your future videos from France on regional food, cheese & wine. & hopefully a nose around a good charcuterie. Congratulations on your well deserved award for your inspiring channel.
French Cooking Academy I’m looking forward to your future videos from France on regional food, cheese & wine. & hopefully a nose around a good charcuterie. Congratulations on your well deserved award for your inspiring channel.
It's finally out, oh my god 😱😱😱😱😱😱
Wehey! Rockin a tash! You should keep it mate it works.
I'm watching this video so I can just eat the Frangipane. Love that stuff
I am going to make this today! A little sin during my diet. ;) I have just read that 'Bûche de noël' is a traditional French dish for Christmas? A video would be exciting!
Perfect step-by-step directions. Thank you!!!
This is a superb channel 👍
You made a giant almond cream pop tart!
I made this the way you suggested and it came out good.
I also made it a second time combining ALL the ingredients in one sauce pan, heating and bringing to paste, then put on puff pastry, and it came out pretty good. much faster.
Ya I do think about that