This is a very nice almond cream to garnish croissants, tarts and puff pastry desserts.

To make the Almond cream, or Frangipane cream, combine all ingredients in the order above, until smooth and creamy. Refrigerate for two hours before using. If you are making French Almond Cream Tarts, the Almond cream, or Frangipane cream, is baked with your tart at 400° F.