Almond Frangipane With Inverse Puff Pastry

This post may contain affiliate links. Please read our disclosure policy. Discover our tasty frangipane, made with inverse puff pastry and some unique almond cream! Every January in France, it is customary to eat a frangipane. Family and friends gather around the table to enjoy a slice of this delicious pastry until one of the guests finds the lucky charm and becomes the queen or king! Bon appétit!   Difficulty:  Prep time: 2 hr / Cook time: 50 mins / Servings: 8-10 people - - - - - - - - - - - - - - - - - - - - - - - - - - -   Inverse Puff Pastry 7.5 oz (215g) - Flour 2 tsp (10g) - Himalayan salt 3 oz (90ml) - Water 2.3 oz (65g) - Butter  15.8 oz (450g) - Butter (for folding) 8 oz (225g) - Flour (for folding)   Almond Cream  1.16 oz (33g) - Butter 2.8 oz (80g) - Almond flour 1.16 oz (33g) - Butter 1.75 oz (50g) - Erythritol 2 tsp (10g) - Corn starch 1 - Egg 2 tsp (10ml) - Almond milk ¼ tsp (1.5ml) - Almond extract 4 oz (115ml) - Heavy cream   Egg Wash 1 tbsp (15ml) - Milk 1 -