Get generous and soft frangipane cream fruit in one step.
Powder preparation for almond cream, frangipane and all almond pastries (Dartois, Amandine, pithiviers,
galettes des rois, bourdalous, almond croissants).
Several frangipane mixes are available:
15% or 37% Almond / Hazelnut / Pink praline / Pistachio
Economical, quick and easy to use.
Rich in pure almond, it guarantees a soft texture that does not dry.
Suitable for freezing and thawing.
1.5 kg mix, 500g butter or margarine, 500g eggs, 150g of water.
Mix all ingredients in a mixing bowl, 1 minute at low speed, then 3 minutes at high speed. Garnish.
Bake at 180 ° C for 20 to 25 minutes.
Protected from light and moisture at room temperature : 10-25°C (50-77°F).
12 months closed packaging / 2 months at room temperature after opening.
10 kg box
Our products are solde within many packaging from 1kg packet to 15kg bucket.Cream mixes