I have probably grossly misused the word for the divine, almond pastry cream like mixture, frangipane. However, the almond flavor in frangipane is so intense, and I’m looking for a blueberry flavor just as intense. Perhaps the oil in the almonds add to the intensity; that oil quality may not occur in blueberries.
Listed below are a couple of internet references related to frangipane.
from O Chef:
What is Frangipane?
I have a cookbook that was written some time ago. In it there is a recipe for frangipan. The recipe resembles pastry cream. It mentions nothing about almond paste. Did frangipan always have almond paste in it?
It is interesting how food and cooking terms can evolve over a few hundred years. The earliest reference we can find to frangipane dates from about the mid 1600s, and was applied to a custard tart that included both ground almonds and pistachios in the custard. Since then, it is most often used to refer to an almond-flavored pastry cream, but, like you, we have found a reference to a vanilla-flavored pastry cream without almonds also called frangipane. We have found a pastry shell itself that goes by the name, which may be stuffed with a savory filling rather than sweet. Finally, it can be a gooey, savory paste, used to stuff meats or fish before cooking.
Given all those choices, we vote for the almond-flavored pastry cream, and intend never to use the word for anything else! Nowadays, it is mostly spelled frangipane or frangipani.
Actually, frangipane can be any cream or custard-like substance with nuts.
I’m looking for a blueberry granola recipe with blueberry flavor as intense as that in my almond (frangipane) granola. Thus, an experiment is outlined before you.
Blueberry paste – this has the consistency of just made marshmallows
made from these dried blueberries (Simply the Best
from Pike Place Market in Seattle, WA)
Photograph here should be of the frangipane-blueberry version; I’ll insert later.
Frangipane-blueberry version mixed with honey, and ready to pour over granola mixture.
Blueberry granola, 30 minutes out of the oven. The blueberry flavor in this granola is not as intense as the almond flavor in my almond frangipane granola. I’ve stored the granola in the freezer for a couple of weeks, to age.
If the experiment is a success, I’ll update this post with the recipe.
I could eat healthy like this every day…if I had time in the mornings, and a 6th floor balcony, and a white sandy beach, and the emerald green waters of the Gulf Coast. Though that is not my normal routine, for this week it is exactly my routine.
As I sit and listen to the waves crash on the shoreline, I enjoy season-fresh fruits and my new favorite granola. I’ve taken a vanilla granola
recipe and ‘kicked it up a notch.’ In omitting the oil, I have in it’s place added frangipane. This yields a most flavorful almond granola, the almond aroma wafting around your senses as soon as the granola is poured into a bowl from the freezer (yes, store your granola in the freezer.) You can find the frangipane recipe in David Lebovitz’s “Ready for Dessert.”
I used 1/2 the frangipane recipe in this granola; the granola bakes to a very rich, almond scented mixture.
I cleaned my plate! (notice the reflection of the balcony railing, balcony wall, gulf waters, and horizon – all in the bowl of the spoon)
This granola does not maintain the crunch as with other granola recipes
; however, the flavor well compensates for the loss of crunch/softer granola.