#Pecan Frangipane

[askwhatsforlunch]

Maple and Pecan King’s Cake

To celebrate Epiphany today, this beautiful Maple and Pecan Kings’ Cake, with its delightfully flaky and buttery pastry, and its delicious and suave filling, is indeed fit for a King’s table! A very Happy Friday!

Ingredients (serves 8):

1 cup pecan halves

1/4 cup almonds

1 cup unsalted butter, softened

¼ cup caster sugar

3 large egg yolks

1 teaspoon Vanilla Extract

1/2 tablespoon plain flour

¼ cup Canadian (Grade A) Maple Syrup

1/4 cup pecans

620 grams/1.35 pounds Rough Puff Pastry

1 large egg yolk

1 tablespoon milk

1 porcelain fève, to hide

Lightly toast pecans in a small skillet over a high flame. Once fragrant, remove from the heat, and transfer half of the nuts to a mortar. With the pestle, grind until mixture resembles coarse meal. Coarsely grind almonds as well, and combine ground pecans and almonds into a small bowl until well-blended. Set aside.

In a medium bowl, energetically cream butter and caster sugar with a wooden spoon, until pale yellow and fluffy. Whisk in the egg yolks, until well-blended. Stir in Vanilla Extract, adding flour, to prevent mixture from curdling. Then, gradually whisk in Maple Syrup. Finally, stir in ground nuts. Place in the refrigerator, to chill, 15 minutes.

Line a baking tray with baking paper. Set aside.

Roughly chop pecans. Set aside.

Divide Rough Puff Pastry  into two equal portions. On a lightly floured surface, roll each Rough Puff Pastry portions into two 30cm/11.80“ circles.

Place one Rough Puff Pastry circle onto prepared baking sheet.

Stir chilled Maple and pecan frangipane energetically, and spoon into a pastry bag fitted with a plain nozzle. Pipe frangipane filling in a spiral (starting in the centre) onto the Puff Pastry circle, leaving a centimetre and a half on the edges. HIDE THE FEVE IN THE FRANGIPANE FILLING!!! Top with chopped pecans.

Lightly beat the egg yolk with milk, and brush the edges of the Pastry circle with egg wash. Gently place the second circle of Rough Puff Pastry onto the Maple and pecan frangipane filling, pressing gently but firmly on the edges to seal. Place baking tray in the refrigerator and chill, 45 minutes.

Preheat oven to 190°C/375°F.

Retrieve baking tray from the refrigerator and trim the edges -not too close to the filling-  with a sharp knife. Brush generously with egg wash and using a knife, draw a pattern on the surface. Place in the hot oven and bake, at 190°C/375°F, 35 to 40 minutes.

Remove from heat and let Maple and Pecan Kings’ Cake cool slightly, if you can, before eating, with a coupe of chilled Champagne!

[an-aura-about-you]

I poached some apples in wine, sugar, and spices for a tart, but I didn't have a lot of wine and left them cooking in it for so long that the wine mix actually turned into a syrup.

[nogarlicnoonions]

The #Turtle: #November #special – A twice baked pain au #chocolat filled with a mork #chocolate #frangipane, #caramel sauce and toasted #pecans. Topped with candied pecans then drizzled with salted #caramel and chocolate #ganache. (at Lune Croissanterie) https://www.instagram.com/p/Clj2l1mB2oC/?igshid=NGJjMDIxMWI=

[rtgrl]

hey check out the tarts i've been making lately

the pear ones are pretty traditional with almond frangipan, but for the apple tart I blitzed some pecans and did a pecan fran with cinnamon and brown sugar. the edges get a little singe-y but that's just how it goes with this kind of tart.

happy with them overall :)

[saltchipfishshop]

Chag Pesach Sameach!

I was going to make the KFP banoffee pie I made last year again but the caramel was refusing to cooperate so I decided to Frankenstein something else together using the same crust. I found a vegan frangipane recipe and decided to just swap out the flour for potato starch and hope for the best. So what we ended up with was a blueberry frangipane tart with a pecan crust. The host of the seder described eating it as ‘a religious experience’.

[steliosagapitos]

[foodsenses]

Apple and pecan frangipane tart

See on Scoop.it - foodSenses

Toasted pecans ground into a fine crumb, with brown sugar and maple syrup make a flavourful frangipane for this apple tart. The beautiful pink kissabel apples not only look really pretty but have a lovely flavour. Jump to Recipe The colour was just so surprising and vibrant. Though any tart apple variety will work well. Generally i make franipane with ground almonds, but i thought the nutty flavour of pecans with the brown sugar and maple would work really well. The vibrant pink colour remained after baking. It is delicious served with some creme fraiche, ice cream or maple sweetened whipped cream. Apple and pecan frangipane tartRecipe by gd_supportCourse: DessertServings8servingsPrep time20minutesCooking time25minutesIngredientsFor the pastry220g plain flour110g chilled unsalted butter cut into cubes2 tbsp icing sugar1 tsp salt4-5 tbsp cold waterFor the filling100g pecans plus 40 grams75g unsalted butter1/4 tsp salt75g soft light brown sugar1 tbsp maple syrup plus more for brushing2 eggszest of half a lemon30g plain flour1/4 tsp ground cinnamon1 tbsp caster sugar2 -3 applesDirectionsTo make the pastryTo make the pastry Cut the butter into small cubes, in a bowl add the flour, sugar and salt and mix. Rub the butter in to the flour until is resembles fine flakes. Add 4 tbsp of water and mix, add more water as needed until it comes together into a ball. Cover and chill for 25 minutes.Preheat the oven to 180cRoll out the pastry until it is nice and thin and line the tart tin with it. ( I used a shallow fluted 11 inch one)Place some baking paper or foil inside and fill with baking weights. Blind bake for 20 minutes. Then remove the baking beans and paper and bake for a further 15 minutes. For the frangipaneWhile the pastry case is baking toast the pecans in a dry pan until they start to colour (Approx 5-8 minutes). then let cool.Using a food processor grind 100g of the pecans until they are a fine consistency, like sand. Coarsely chop the remaining 40 grams of pecans.Whip the butter, sugar and orange zest until thick and creamy. Add the maple syrup and vanilla bean paste and mix again, then add the eggs one at a time while whisking. Mix the flour with the ground pecans and add salt and cinnamon, Stir into the wet ingredients until combined.Peel and thinly slice the apples using a sharp knife or a mandolin. Squeeze over some lemon juice.Spread the frangipane into the baked tart case then sprinkle on the chopped pecans. Arrange the apple slices on top then sprinkle with 1 tbsp of sugar. Bake for 20-25 minutes until the frangipane is puffed up. Brush with maple syrup and serve with whipped cream, creme fraiche or ice cream.

Read the full article at: www.twiggstudios.com

[sweetoothgirl]

Caramel Pecan Frangipane Apple Galette

[askwhatsforlunch]

Kings' Crowns and Cakes

Some might think that the Festive Season ends with the first day of January; but indeed, we're only half-way through the revelries! Epiphany, celebrated on the 6th of January or the first Sunday after the 1st of January --or both and beyond, like in this house!-- commemorates the visit of the Magi, the Three Kings. In France, we feast on Kings' Cakes (or rather a pie with a frangipane filling encased in puff pastry) in the Northern half of the country, and on Kings' Crowns (brioches studded with candied peel and fruits) in the South. In theory... I was born in Paris, but I tend to favour Brioches des Rois over the Galettes des Rois! I also spent some of my early years in Montpellier in the South, where my sister, who prefers galettes, was born! Go figure! The truth is that they can both be very good, and even better if you try your hand at it and fill either with your favourite things! Here are a few Kings' Crowns and Cakes I baked over the years; hopefully something will suit your tastes... And, aother French tradition is to eat them throughout January, a good notion, I reckon!

Kings Crowns - Brioches des Rois

Citrus and Praliné Kings’ Crown 

Lemon and Honey Kings’ Crown 

Raspberry Kings’ Crown 

 Plum Kings’s Crown 

 Cardamom and Cinnamon Kings’ Crown 

 Caramel and Chocolate Kings’ Crown 

Kings’ Brioche

Kings' Cakes - Galettes des Rois

Pistachio and Cherry Kings' Cake 

Maple and Pecan Kings’ Cake 

Cranberry, Pomegranate and Satsuma Kings’ Cake 

Pecan, Walnut and Chocolate Kings’ Cake 

Honey and Pear Hazelnut King’s Cake 

Hazelnut and Chocolate King’s Cake 

Pistachio, Hazelnut and Almond Kings’ Cake 

Galette des Rois (Kings’ Cake)

[demonologist-in-denim]

Dean wandered into the bunker kitchen to find Crowley and Charlie in the midst of what appeared to be a bake-a-thon. Mixing bowls and ingredients covered every counter, along with a rather scientific variety of measuring implements. Both the red-headed hacker and the demon-turned-demonologist were wearing smeared aprons and in full concentration mode.

“What are you two up to?”

“Making a pi pie!” Charlie turned her sunbeam-bright smile on Dean and brushed a flour-dusted lock of hair out of her face. “The precision of science plus the magic of buttery goodiness. Plus, you know, maybe just a tablespoon or two of real magic.”

“The hell is a pie-pie, and what makes it different than any other pie?” Dean refilled his coffee mug from a safe distance. You never knew, when these two got up to something together. “Is it, like, a pie baked inside another pie?”

“Good guess, Squirrel.” Crowley glanced up from his and Charlie’s diagrams, which looked to be unnecessarily complex and contained supernatural sigils inscribed along every line. “But, as usual, your deductive skills have left you more than a few slices short of a whole pie.”

“Pi as in the mathematical concept,” Without turning her smile from Dean, Charlie punched the reformed demon in the shoulder in a not-so-subtle reprimand. Crowley simply rolled his eyes and went back to the diagram. “You know: 3.14159 – ”

“Yeah, okay. I got it.” Dean returned Crowley’s eye roll with one of his own. “And what flavor is this precision pie going to be? Something obnoxiously fancy, I’d wager. Apple cheddar rye? Sweet potato honey beer? Chocolate caramel cream with pistachio and sesame brittle? Butterscotch mousse? Candied ginger and rum pecan pie?”

“D’aww!” Charlie bumped her shoulder against Crowley’s. “You’ve been spoiling him again, haven’t you?”

“No wait – I got it.” Dean set his coffee mug down and slumped on his elbows on the counter. He offered Crowley a taunting grin. “Something-something frangipane.”

Without looking, Crowley picked up the hunter’s mug and held it out to him, a very clear dismissal. “You’re very quickly talking yourself out of a slice. Which would be a real shame, considering this is a pie masterpiece in the making. I’d hate to have to feed it all to Juliet – she possesses even less appreciation for mathematical creativity than you.”

“It will be the flavor of scientific success,” Charlie promised.

“Yum.” Dean raised himself back up with another roll of his eyes and started towards the door. “You kids have fun. Try not to blow up the kitchen – again.”

“That was one time!”

Dean waved away the demon’s objection and took his morning coffee elsewhere, where it was less likely to be accidentally infused with scientific exploration. One way or another, he’d get himself a slice of that pie.

Happy Pi Day 2022! This little ficlet is set in the Bergamot & Sulphur series.

[swankydesserts]

Chocolate frangipane, caramel pecan mousse, white chocolate espresso mousse, and ganache glaze

[dessertgallery]

Maple Frangipane Pecan Pie - Your source of sweet inspirations! || GET AWESOME DESSERT MERCH HERE!

[helenfletcher]

This Pâte Sucrée Crust, with its sugar and egg yolk, is light, crisp, tender, slightly sweet, and sturdy enough to hold custards, creams, frangipane and curd fillings among others. It is a building block and master pastry for all sweet tarts. It can be used for full size tarts as well as mini tarts and is easier than most tart shells to make. Four pantry ingredients is all it takes for this fantastic French crust. The Cinnamon Whiskey Tart is a good example of this tart shell. Be sure to check back next week for the Chocolate Caramel Pecan Tart that's perfect next to the pumpkin pie for Thanksgiving. Ingredients Clockwise from: Unsalted Butter, All Purpose Flour, Sugar and Egg Yolks All-purpose flour is used for its strength. Eggs and sugar are both tenderizers and with the large amount of butter, the flour has to be able to stand up.Egg yolks from size large eggs are used. They are the only binder in the crust and contribute a beautiful yellow color to the pastry, as well taste.Butter - This is a perfect place for European butter with its intensity of taste although I must admit I was out when I made this. Great either way. Instructions

[travelswithagourmet]

Family lunch @frenchiecoventgarden where we had the prix-fixe lunch menu (£33 for 2 courses and £38 for 3 courses). • @aangara and I had the chilled tomato panzanella with gooseberries and pickled shallots to start while A and @krisnolan had the pickled mackerel, dill grapes and crispy shallots. We all different white wines by the glass to accompany our lunch. • The kids had sourdough and butter plus some bacon maple scones while we enjoyed our starters. • For our main courses, the three ladies chose the @elwyvalleyshepherdshut lamb belly with roasted carrots, barley and ras el hanout while A had the barbecued pollock with bouillabaisse, pickled mussels and glazed fennel. • Again, the three ladies had the dessert, while A abstained. We had two strawberry frangipane tarts with basil sorbet, and a banoffee, nutmeg and caramelized pecan, finishing with a couple of espressos which came with some delicious freshly-baked madeleines. Everything was as good as the last time - seasonal ingredients presented beautifully and a balance of flavors and textures in every dish. • The only snafu came at the end of the meal as they had charged one prix-fixe too many. When we asked them to remove the 5th prix-fixe menu from the bill, the manager didn’t seem convinced we were correct and we said: 4 adults = 4 prix fixe (3 three-courses, 1 two-course), some sourdough, scones and a pasta for the kids, wine and espressos. Not quite sure what the issue was but we managed to convince them of the correct order and the appropriate bill in the end. Remember, even in the best restaurants, always check your bill. • #TravelswithaGourmet #TWAGLondon #Frenchie #foodie #foodiegram (at Frenchie Covent Garden) https://www.instagram.com/p/Cf7PSN0qh2A/?igshid=NGJjMDIxMWI=

[morriganvigdis]

Hey, my name's Vigdis

And I'm here today to present y'all with an idea, new or not, that I've been loving.

Tea...in coffee.

And I know what you're thinking, "Witch, what the frangipan is wrong with you-" but look, hear me out.

I like tea. I like the idea of tea. I like all the different scents, and flavors of tea. I just..hate...drinking tea, like I just can't make myself do it, no matter how good it tastes.

And before I go any further, (before y'all come for my overly-caffeinated head), I am chronically fatigued, I am in constant pain, I am a low spoons witch with a high energy mind and mentality and I feel my best (more myself) when highly caffeinated. So let's continue.

I first tried this when in the middle of July I was struck by a deep and fervent need for all things fall. So I looked at my caramel coffee, and this old box of delicious smelling apple caramel tea and literally just said "Fuck it."

I combined them. Half a tea bag in with my normal four spoons of coffee, added my sugar and butter pecan creamer and OH MY GOD WAS IT AMAZING.

Now I've got chocolate flavored coffee, and I've been using a vanilla caramel chai (Oh yes, the fall craving is real, judge me if you wish) but here's my thought and the actual point of all this.

Coffee in and of itself is anti-depressant, it's grounding, it's energetic (duh), it's just fantastic so what if..given, of course, that the the flavors mesh well together, who's to say you can't combine the appropriate tea combo with coffee for your own little "perk me up with added benefits" potion?

Today, for example, I added a cranberry spice probiotic tea to my chocolate coffee, because I know it would be good for me if I could just..frickin..drink it.

In conclusion, hi, I'm strange, I combine things I probably shouldn't, but that's my idea for the day and so far it's been delightful. Try it, maybe! (You..you really don't have to use as much caffeine as me, I know I'm a monster. It's okay.)