A very thick crème pâtissière flavoured with either crushed macaroons (almond cookies) or grated almonds. It can be used as a filling in cakes, pastries or crêpes.

FRANGIPANE

A savoury panada  —  panade à la frangipane  —  made with egg yolks, flour, butter and milk cooked like a choux pastry. It is used to bind and thicken poultry and fish forcemeats.