|1||Put 250 g butter in the bowl of the mixer, and begin kneading on low speed to soften.|
If you have a Kenwood, use the " K " beater.
|2||Once butter is soft, stop the mixer and add 250 g ground almonds, 250 g icing sugar and 3 eggs.|
|3||Knead again on medium speed until obtaining a smooth light mixture (about 5 - 10 minutes).|
Then add 25 g cornflour and 2 tablespoons rum while still kneading.
You have made almond cream that you can use as it, or improve in frangipane cream.
|4||To make frangipane, add 350 g Confectioner's custard (Crème pâtissière, or French pastry cream) (cold) a tablespoonful at a time.|
Continue kneading until mixture is light and fluffy (about 5 minutes).
It is ready.