Frangipane (Almond Cream)
from https://www.kingarthurbaking.com/

Frangipane, a staple of classic French pastry, is a creamy, sweet, almondy filling that’s surprisingly easy to make and has many uses. This frangipane recipe uses simple ingredients like butter, sugar, eggs, and almond flour to ensure the almond flavor shines through. Spread frangipane into a tart shell, pipe it into croissant dough to make a decadent breakfast pastry, or spread it onto brioche to make Bostock.

6 tablespoons (85g) unsalted butter, at room temperature
1/2 cup (99g) granulated sugar
1/4 teaspoon table salt
1 cup (96g) King Arthur Almond Flour
3 tablespoons (23g) King Arthur Unbleached All-Purpose Flour or King Arthur Gluten-Free Measure for Measure Flour
1 large egg, at room temperature
2 teaspoons almond emulsion or almond extract

In a medium bowl or the bowl of a stand mixer, beat together the butter, sugar, and salt until pale and fluffy, about 1 minute on medium speed.

Stir in the flours, egg, and almond flavoring. Mix until just combined.

Use the frangipane as desired: fill tart shells, pipe into croissant dough, top slices of Bostock, or come up with your own way to use this flavorful, nutty filling. Bake the frangipane as directed in your recipe or until it’s golden brown and smells nutty.

Store leftover unbaked frangipane in the refrigerator, covered, for up to 1 week or freeze for up to 2 months.

Yield about 1 3/4 cups