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.
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.