Frangipane

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Frangipane
Frangipane.jpg
Frangipane cream before baking
Buku masakan: Frangipane  Médhia: Frangipane
Galette des rois Prancis (kue raja)

Frangipane ( /ˈfrænpæn, -pn/ FRAN-jih-pa(y)n, palafalan jroning basa Italia: [ˌfrandʒiˈpaːne] ) iku almond-roso manis puding digunakake ing macem-macem cara kalebu roti lan kuwi pastries minangka tart Bakewell, obrolan tart, Jésuite lan pithivier . [1] Ejaan Prancis saka buku masak taun 1674 minangka waralaba kanthi ejaan modern paling awal sing asale saka kamus reseptor taun 1732. [2] Awalé ditunjuk minangka tart kastard sing dirasakake almond utawa pistachios, mengko milih sebutan sing bisa digunakake ing macem-macem panganan lan roti panggang.Saiki umume digawe saka mentega, gula, endhog, lan kacang almond .

Referensi[besut | besut sumber]

  1. Ayto, John (2013). The Diner's Dictionary. Oxford University Press.
  2. Davidson, Alan (2013). The Oxford Companion to Food. Oxford University Press.