This recipe is for a rich almond cream (frangipane) traditionally used to fill and top day-old croissants, which are then baked a second time until golden and crisp. It can make enough for 12-15 croissants or one full sheet tray of focaccia.
1. Cream the butter and sugar until smooth and fluffy.
2. Slowly add the eggs, mixing until fully incorporated.
3. Add almond flour, flour, salt, vanilla, and rum or almond extract.
4. Mix just until smooth.
5. Refrigerate for at least 1 hour before using.
