Frangipane

Almond cream filling, pale as the inside of a French pastry shell.

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Frangipane is a pale beige, close to peach.

It can be described as pale, delicate, faded and light.

Set in black, because black reads best on it.

Frangipane

Frangipane is a sweet almond-flavoured cream typical in French patisserie. Frangipane is used in a variety of ways, including cakes and such pastries as the Bakewell tart, conversation tart, Jésuite, and galette des rois. The first written record was in a French cookbook from 1674, where it was spelt franchipane, and was described as a custard tart flavoured with pounded almonds and pistachios. However, food historian Claudine Brecourt-Villars, writing in 1996, says, in her view, frangipane meant cream. Alan Davidson, in his book The Oxford Companion to Food, called Frangipane an almond based mixture.

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frangipane

Noun

A cream made from ground almonds used in confectionery
A pastry filled with this cream

Wiktionary

Its neighbors.

Inviting Ivory, #f2d5b0 Cheddar Corn, #f5d4b5 Flattering Peach, #f4d3b3 Pink Lady, #f3d7b6 Cream Custard, #f2d7b0 Banana Ice Cream, #f1d3b2 Fine Sand, #f1d5ae Ice Cream Parlour, #f7d3ad Corn Husk, #f2d6ae Apricot Gelato, #f5d7af Aged Ivory, #f9d5af Walnut Cream, #f5d8b2

Frangipane

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Frangipane

Frangipane

frangipane

Its neighbors.

Its complements.

As a ramp.