Frangipane Cream

Frangipane Cream

Ingredients:

2 cups sliced almonds

1 cup sugar

2/3 cup + 2 Tablespoons unsalted butter

pinch salt

2 large eggs

2 tablespoons whole milk

Directions:

In a food processor, combine the almonds with 1/4 cup of the sugar and process until finely ground.  Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium speed until  

creamy.  Add the remaining 3/4 cup sugar and mix to incorporate.  Add the almond sugar mixture and beat until thoroughly combined.  Add the salt, brandy if using, and 1 egg, and mix until incorporated. Add the remaining egg and the milk and mix until light and fluffy. 

The cream will keep in an airtight container in the refrigerator for up to 1 week.