Equipment
Ingredients
Nut Base
- 300 g black walnut pieces
- 100 g granulated sugar
Creamed Mixture
- 227 g unsalted butter, softened
- 130 g light brown sugar
- 1 g ground cinnamon
- 15 ml dark rum
- 4 egg
Dry Ingredients
- 140 g all-purpose flour
- 2½ g baking powder
- 1 g fine salt
Nutrition (per serving)
Method
Pulse the black walnuts and granulated sugar in a food processor until the nuts are finely ground.
Cream the softened butter and brown sugar in a mixer on medium speed until the texture is light and aerated.
Add the ground walnut mixture, cinnamon, and rum to the butter. Mix until the components are fully integrated.
Add the eggs to the bowl one at a time. Beat thoroughly after each addition to maintain the emulsion.
Whisk the flour, baking powder, and salt together in a separate mixing bowl to remove lumps.
Set the mixer to low speed. Gradually pour in the dry flour mixture and mix until just combined.
Transfer the frangipane to a container or use immediately as a filling for pastries and tarts.
Chef's Notes
- Black walnuts have a much stronger, more earthy flavor than standard English walnuts. If substituting, the flavor profile will be significantly milder.
Storage
Refrigerator: 3 days — Store in a tightly sealed container.
Freezer: 6 months — Thaw in refrigerator before use.
Reheating: Not recommended; use as an ingredient in baked goods.
