Several recipes in this book call for frangipane, a sweet pastry cream made with ground almonds (one of my favorite flavors). It is a beautiful complement to fruit, like in My English Bakewell Tart and Blueberry & Almond Galette; I also use it on its own in my Buttery Almond Breakfast Pastry.
Makes 2 cups (450 grams)
1 Melt the butter in a medium heatproof bowl in the microwave or over a bain-marie.
2 Stir in the sugar, almond flour, flour, eggs, and almond extract.
3 For the best results, chill the frangipane for at least 2 hours to firm up before using.
4 Store in an airtight container in the fridge for up to 2 weeks.