I'm always veganizing recipes that I love...so...I'm working my way
through all of the amazing recipes in Julia Child's
Mastering the Art of French Cooking...
...making a Vegan Version of each one...... sometimes successfully - sometimes not...Recipe Count 297/524 (from Julie's count)...but really 659

Monday, January 24, 2011

VEGAN FRANGIPANE

[Almond Custard Filling]

I used this filling for the TARTE AUX POIRES À LA BOURDALOUE...

...start by grinding some almonds - I did this in a coffee grinder...

...put some flax seed goo into a pot...about 1/2 cup - equivalent to 1 egg + one yolk...

...add some sugar...and stir...

...add some flour...

...and a cup of boiling almond milk...

...place over medium heat and beat vigorously with a wire whip until mixture begins to coagulate...

...then stirring with a wooden spoon over moderately low heat - beat and cook for 2-3 more minutes to thoroughly cook the flour...

...off heat...beat in flavorings...vanilla...and almond extract...

...Kirsch...

...and some Earth Balance...

...then add the pulverized almonds...

...stir well for a smooth thick custard...

Substitutions:
Flax Seed Goo for the eggs and egg yolk
Almond Milk for the milk
Earth Balance for the butter

Recipe here: Mastering the Art of French Cooking

pp. 591-592

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