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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 1300 kcal
- Protein
- 29 g
- Carbohydrates
- 92 g
- Fat
- 96 g
- Fiber
- 6 g
- Sugar
- 58 g
- Sodium
- 252 mg
- Saturated Fat
- 33 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 27 g
- Polyunsaturated Fat
- 30 g
- Cholesterol
- 308 mg
- Potassium
- 557 mg
- Calcium
- 159 mg
- Iron
- 5.2 mg
- Magnesium
- 169 mg
- Phosphorus
- 551 mg
- Zinc
- 3.5 mg
- Vitamin A
- 470 mcg
- Vitamin C
- 1 mg
- Vitamin D
- 1.0 mcg
- Vitamin E
- 3.4 mg
- Vitamin K
- 6 mcg
- Vitamin B6
- 0.6 mg
- Vitamin B12
- 0.5 mcg
- Thiamin
- 0.35 mg
- Riboflavin
- 0.52 mg
- Niacin
- 2.5 mg
- Folate
- 113 mcg
- Water
- 58 g
- Alcohol
- 1 g
Sources: USDA FoodData Central
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.
Troubleshooting
The mixture looks broken or curdled after adding eggs
Cause: Eggs were too cold or added too quickly, breaking the fat emulsion
Fix: Add a tablespoon of the measured flour and beat vigorously to re-bind the emulsion
Prevention: Ensure eggs are at room temperature and add them very slowly
Cultural Context
Frangipane, a classic French pastry cream, traditionally features almonds and is a staple in patisserie, particularly for tarts like the Pithiviers. This walnut variation offers a richer, earthier profile, showcasing how traditional European baking techniques can be adapted with regional or seasonal ingredients.
