Almond cream or frangipane: Stage 8
Once this mixture is incorporated, the addition of ingredients is complete for your almond cream.
For frangipane, leave the mixer running and gradually add cold 350 g confectioner's custard (crème pâtissière, or french pastry cream).
For frangipane, leave the mixer running and gradually add cold 350 g confectioner's custard (crème pâtissière, or french pastry cream).