Almond Cream (French Crème Frangipane)

An almond-based custard filling, and also a type of pastry. The name is attributed to a 13th Century Italian nobleman Muzio Frangipani who created a perfume for scenting leather using a bitter almond base. Then, some 300 years later, French pastry cooks who liked the scent made almond custard with a similar scent and named it after Senor Frangipani. This Almond Cream is a delicious almond flavoured filling for tarts, pastries, cakes and croissants. Made with only 4 ingredients and ready in 10 minutes, this almond filling is perfect baked with fresh fruits or inside pastries.

2/3 cup unsalted butter, soft (150 g)
2/3 cup caster sugar or fine white sugar (150 g)
3 small eggs (150 g)
1½ cup almond meal (150 g)
½ tsp. vanilla paste or pure almond extract (optional)

Place the very soft butter and caster sugar in the bowl of your mixer and cream together (using the paddle/leaf attachment) for 3-5 minutes, or until light and fluffy.

Add the eggs, one at the time. With the last egg, also add the vanilla or almond extract if using some.

Mix in the almond meal on low speed until fully incorporated.

Use straight away to fill tarts, pastries or cakes - or store in the fridge (covered with plastic wrap touching the surface) for 2-3 days.

Makes about 2 1/3 cups (600 g).