Frangipane cream

In a small saucepan mix sugar, flour and vanilla, add 2 eggs and 4 egg yolks; with a small whisk or a wooden spoon beat well until you have a smooth and absolutely free of lumps.

Then add a pinch of salt and a little by little everything cold milk, causing it to go down to the wire, stirring with the whisk.

Put pot on the fire and always stirring bring cream to boil; the flame must be very low to prevent the attacks on the compound.

After the cream has reached a boil, keep it on fire again for two more minutes, then levatela and then the butter, softened and cut into pieces, and the amaretti, stirring vigorously with a wooden spoon.

Then place the saucepan in cold water so that the cream to cool completely; stir occasionally so that the surface does not congeal.

This cream is recommended to use it just made because it looks very firm.

Holding it in the refrigerator, covered, for two or three days (or even a week) it softens and buy more delicacy; use it to fill pastries made from leavened dough, puff-pastry dough or boat of pastry.