Frangipane Tarts

Frangipane...sounds like a word from fairyland... Actually frangipane is a filling made from almonds.  I never made frangipane tarts before but I must say that its one tart which I will make again. Its just plain delicious. Even Junior Master Chef here has a recipe for it....ha!ha! 

Its quite easy to do...
Firstly, make the pastry - add in flour, sugar and butter until resembles breadcrumbs.  Add in egg. Do not over mix the dough. Cling wrap it and let it rest in the fridge.
Secondly, make the frangipane - cream the butter and sugar, add in eggs and lastly the almond meal and a little bit of rum.
Next, take out the dough and line the moulds. Brush some strawberry jam onto the bottom of the tart and pour in 3/4 of the frangipane.  Do not fill it to the top as the frangipane will raise up. Scatter almonds on top of the frangipane and bake @ 180 degrees C till golden brown.
Some people will brush some apricot jam after post baking it.  Other will just sprinkle icing sugar on top before serving it.
For us...not time for all that....just waiting to eat it...ha!ha!

Managed to take a few photos before the whole batch entered our tummy...

Fresh from the oven...

From the plate and soon into our tummies....

Babas & Savarins

We made babas and savarins in our yeast product class the other day.  It seems that some people calls babas as savarins  and vise-versa. Oh well...I guess to each its own...

For my lecturer, babas are baked in a tall baba cylindrical moulds and have raisins in it. Savarins on the other hand looks like a donuts. Once its baked, it will be soaked into a syrup solution and the centre will be piped with whipped cream and decorate with fresh fruits.

Here's a photo of the babas that we made in school. It taste pretty nice, actually.

 Now, for the savarins...here's how we did it.

We piped it into the savarins donut moulds and baked it.

Here's a photo of our savarins after its baked.

The next step is to submerge it into a pot of syrup solution.

Let the syrup solution drip dry.

To finish it off, pipe whipped cream in the centre and decorate it with glazed fresh fruits.