According to some, this sweet cream owes its name to the Italian Frangipani, who invented a fragrance reminiscent of bitter almonds. Others say it refers to Frangipane, the Roman prince from the retinue of Catherine de' Medici, who created the cream and exported it to France. In practice, frangipane cream is a sweet, fragrant cream, which is used to stuff small tarts or pastries.
Frangipane: A Tutorial
Mix 3 oz butter with 1 oz sugar.
Mount it briefly with an electric mixer.
Add 3 oz eggs and incorporate them into the butter, continuously whipping with an electric mixer.
Finally, add 2 oz almond flour (or equal weight in other flours: pistachio, hazelnut, walnut). At this stage, you can add aromas such as citrus peel or other extracts.
For a softer and tastier frangipane, add custard: about 3 oz for these measurements.