Pronunciation: [FRAN-juh-payn; Fr. FRAWN-zhee-pan]
1. A pastry made with egg yolks, flour, butter and milk that is very similar to choux pastry. Baked frangipane puffs are often filled with forcemeat. 2. A rich crème pâtissière flavored with ground almonds and used as a filling or topping for pastries and cakes. Also called frangipani.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.