Frangipan Filling

The French Pastry Chef	Frangipan Filling
Base Formulas
Class: Filling	Batch Size: 13 Ounces	Storage Conditions: Covered - Chilled
Photograph: YES

Process	Instructions
1. Mix	Mix butter in bowl with paddle, until soft.
2. Add	Add the almond powder, flour, egg and vanilla, mix until smooth. Scrape down well.
3. Mix	Mix Pastry Cream in bowl with a wire whip, until soft.
4. Add	Blend in with the almond mmixture
Variations:	Use right away to fill the bottom of tart shell before baking. The flat (4") tart shell should use about 3/4 to 1 ounce. Almond powder can be made from un-blanched whole almonds, grind them to a fine meal in a food processor.

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