frangipane
[ FRAN-juh-payn; Fr. FRAWN-zhee-pan ]
1. A type of pastry made with egg yolks, flour, butter and milk that is very similar to
CHOUX PASTRY. Baked frangipane puffs are often filled with
FORCEMEAT. 2. A rich
CRÈME PÂTISSIÈRE flavored with ground almonds and used as a filling or topping for various pastries and cakes. Also called frangipani.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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