At Last An Egg-Free Frangipane

This is the recipe for the frangipane layer used in the Knockout Pear and Almond Pastries that I posted yesterday. I thought it was probably worth posting the recipe for just the frangipane as I’ve never before developed a suitable egg/dairy-free recipe. Frangipane is basically a delicate almond paste that can be used as a filling in a variety of cakes, tarts, pastries or croissants. This paste is a remarkably good substitute for the original French recipe – maybe it’ll have to be Almond Croissants next….. mmmm my favourite all-time breakfast!
Egg-Free Frangipane (dairy-free, egg-free, soya-free, peanut-free, sesame-free, vegetarian and vegan)
  • 60g dairy-free spread, such as Pure Sunflower
  • 1/2 cup caster sugar
  • 1 1/4 cups ground almonds
  • 3 tbsps cornflour
  • pinch of salt
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 2 tbsps oat milk, such as Oatly

– Rub or pulse the spread into the sugar, ground almonds, cornflour, salt and essences. It should be dryish and crumbly.

– Add the oat milk and combine to make a stiff paste.

– keep cover at room temperature until ready to use.

Knockout Pear and Almond pastries (aka Jalousie aux Poires)

It worked! I am so, so pleased! 🙂 My second foray into making French patisserie (as taught by the wonderful Claire Clark when she was a teacher at Le Cordon Bleu) but egg and dairy-free, has turned out really well. Do try this recipe, it isn’t hard, and to me the combination of pear and almond is utterly divine. A Jalousie can also be made with apples, groseilles/small plums or peaches. I think I might try plum next time!

This is perfect either as a pudding (perhaps with ice cream), alone with a cup of tea/coffee, or just to impress your friends.

Jalousie aux Poires (dairy-free, egg-free, sesame-free, peanut-free, soya-free, vegetarian and vegan)

makes one jalousie, perhaps 8-10 slices

  • 1 pack of ready made puff pastry
  • 1 tin of pears, drained well
  • 60g dairy-free spread
  • 1/2 cup caster sugar
  • 1 1/4 cups ground almonds
  • 3 tbsps cornflour
  • pinch of salt
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 2 tbsps oat milk
  • oat milk for brushing
  • 2 tbsps icing sugar mixed with water to form a thin icing.

– Roll out the pastry to approx 1/8th inch thick (very thin!)

– Cut one strip about 10 cm wide and place on a baking sheet lined with parchment

– Cut another strip 20 cm wide and fold into four. Also place on the baking sheet. Rest in the fridge.

– Meanwhile, make the frangipane.

– Rub or pulse the spread into the sugar, ground almonds, cornflour, salt and essences. It should be dryish and crumbly.

– Add the oat milk and combine to make a stiff paste.

– Preheat the oven to 200 degrees Centigrade/Gas mark 6

– Remove the pastry from the fridge. Spread a thick band of frangipane down the middle of the thin strip.

– Place a line of pears on top.

– With the other strip, fold in half length-ways and make slits 2/3rds of the way down from the folded edge.

– Brush the edges of the thin strip with oat milk. Lay the thicker strip over the top (carefully!). Press down the edges. Then seal the edges with a fork dipped in flour.

– Brush the entire pastry with oat milk and rest in the fridge for 10 minutes. can freeze at this stage.

– Bake for about 30 minutes until the pastry is golden.

– Cool.

– Once cool brush with nappage (thinned apricot jam – I didn’t have any!) and then the thin icing.

– Cut into even slices with a serrated knife.